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CARCIOFO TRIFOLATI |
Sauteed Artichokes
TONY MAY
As one of the nation’s most respected restaurateurs, Tony
May has worked diligently for four decades to elevate the
image of Italian cuisine in America. He serves on the boards
of Gruppo Ristoratori Italiani (GRI), Distinguished
Restaurants of North America (DIRONA) and the Culinary
Institute of America (CIA), where he was active in
establishing the Caterina de Medici Restaurant and a course
of study on authentic Italian cooking for American students.
He is currently the President of the Italian Culinary
Institute for Foreigners (ICIF) in Costigliole D’Asti,
Italy, a school for culinary professionals located in a
historic medieval castle. For years, first as General
Manager and then owner, Tony May operated New York’s Rainbow
Room in Rockefeller Center (1968-1986). In 1981, he received
his first IVY award. |
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In 1986, he opened the
restaurant PALIO, which attracted critical acclaim
throughout the world. Two years later, he followed with SAN
DOMENICO NY, the flagship restaurant of the Tony May Group
that has garnered international praise.
Ready for expansion and a more casual approach to dining,
Mr. May opened Gemelli at New York’s busy World Trade Center
in 1997. With its back-to-basics Italian cuisine and a
relaxed countryside-style atmosphere, Gemelli quickly became
one of the area’s favorites.
In March 1998, Tony May introduced PastaBreak, a fast-food
establishment on the concourse of the World Trade Center.
His first venture into the fast food arena, PastaBreak
offered quick, inexpensive, restaurant-quality Italian food.
On September 11, 2001, both Gemelli and PastaBreak were
destroyed in the attack on World Trade Center. Fortunately,
all the employees were evacuated and unharmed. Mr. May
worked tirelessly to help feed the rescue workers, as well
as to help his displaced employees. A new PastaBreak opened
a year later in the E-Walk complex in Times Square on
October 7, 2002.
Mr. May is also the author of “ITALIAN CUISINE: Basic
Cooking Techniques,” a textbook financed by the Italian
Ministry of Agriculture, distributed to culinary schools
throughout the U.S. The book, now in its second edition, is
for the first time available to the general public as well.
In 1996, his restaurant San Domenico NY was one of only 24
restaurants throughout the world to receive the first
Insegna del Ristorante Italiano from the President of the
Republic of Italy, an award denoting the finest Italian
restaurants outside of Italy. As a result of his life-long
endeavors, he was invested as a Cavaliere and subsequently
as Commendatore dell’Ordine al Merito della Repubblica
Italiana for his efforts on behalf of his native country’s
gastronomy.
San Domenico NY is located at 240 Central Park South, New
York, NY 10019. Reservations can be made by calling
212-265-5959. To learn more about San Domenico, NY please
visit www.restaurant.com/sandomenicony.
12 artichokes, cleaned and
thinly sliced
parsley, chopped
˝ cup white wine
salt and pepper
˝ cup beef broth
1 lemon
6 tsp. extra-virgin olive oil
4 cloves garlic, chopped
Clean, remove the tips and thinly slice the artichokes
lengthwise and immediately dip them in water soured with the
lemon juice. Brown the garlic in oil and remove. Add the
artichokes and sauté over moderate heat, stirring
frequently. Add the broth and the wine.
When the artichokes are done, add the chopped parsley, add
salt and pepper to taste, toss well and serve.
Prepared in this way, artichokes can be served as a side
dish for beef or veal. |
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