Artichokes are now in season throughout the month of June. This beautiful vegetable fascinates me, especially when eating a stuffed artichoke, it seems like I'm going through a maze, never know where or when it ends. I can hardly wait to reach the heart of the artichoke which is the most tender and the best part of the choke.
Many don't seem to like artichokes or don't see to want to eat them simply because of not knowing how to eat an artichoke or simply not wanting to go through the so called "headache" of eating one. Before we move on to the delicious recipes I came across , it is important to gain a little more knowledge on "How to Cook and Eat an Artichoke - provided by simplyrecipes.com
Artichokes are delicious and healthy and are considered to be a versatile vegetable. They go very well with meats, poultry, combined with other vegetables, risotto, pastas and salads. They can be fried, cooked, baked and even grilled. In Italy they also make Artichoke Gelato, which I've had the privilege to taste, When I last visited Sicily, and I must say it is absolutely delicious and refreshing.
Artichokes are for drinking too. I came across this great drink recipe "The Getaway" which includes Italy's favorite Artichoke and dark rum digestive drink known as "CYNAR".
GRILLED ARTICHOKES source: artichokes.org
(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil
Method:
1.Slice artichoke tops off, crosswise. Trim Stems.
2.Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3.Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
4.Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
5.Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
6.Serve hot or room temperature
ARTICHOKE FRITTATA source: artichoke.org
Baby artichokes have no developed fuzz or fibrous leaves in the center. So, with careful trimming, the artichoke is completely edible.
8 fresh California baby artichokes
1 quart water
1 lemon, juiced
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
4 peppercorns
½ pound angel hair pasta
3 tablespoons olive oil, divided
3 eggs, beaten
2 cups heavy whipping cream
¼ cup grated Parmesan cheese
1 tablespoon fresh basil, chopped
or 1 teaspoon dried basil crushed
1 clove garlic, minced
salt and pepper, to taste
1 medium tomato, chopped
½ cup sautéed mixed mushrooms
Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves. Cut the stem level with the base and trim any remaining dark green from the base. Cut artichokes in half. Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.
In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil. Add artichokes and cook until tender, about 7 to 10 minutes. Remove artichokes from liquid and cool. Cook pasta in boiling water until al dente; rinse in cold water and drain. Toss with 1 tablespoon of olive oil; set aside. Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked artichokes, pasta, tomato and sautéed mushrooms. Heat remaining 2 tablespoons olive oil in large skillet. Pour in egg mixture. Cook on one side until golden brown and turn to brown second side. Cut into 4 wedges. Garnish with fresh herbs, as desired. Makes 4 servings
ARTICHOKE BRUSCHETTA source: TasteofHome.com
Ingredients
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and chopped
1/2 cup grated Romano cheese
1 plum tomato, seeded and chopped
1/3 cup finely chopped red onion
1/3 cup fresh baby spinach, finely chopped
5 tablespoons mayonnaise
1 garlic clove, minced
1 loaf (10-1/2 ounces) French bread baguette
Directions
In a large bowl, combine the first seven ingredients. Cut baguette into 30 slices; top with artichoke mixture.
Place on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. Yield: 2-1/2 dozen. Serves 30
STUFFED ARTICHOKES source: allrecipes.com
Ingredients
6 whole artichokes
3 slices Italian bread, cubed
1 clove garlic, minced
1/8 cup chopped fresh parsley
1/4 cup grated Romano cheese
1/2 teaspoon dried oregano
5 tablespoons vegetable oil, divided
salt and pepper to taste
Directions
1.Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.
2.In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3.Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.
4.Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.
FRIED ITALIAN ARTICHOKES source: thegutsygourmet.net
INGREDIENTS:
12 Artichokes, small and tender ones with little or no chokes
2 Lemons; juice & rinds
1 c Flour
2 Eggs
2 Egg yolks
Kosher salt
1 Lemon; cut lengthwise into 6 wedges
PREPARATION:
PREPARE THE CHOKES*
Cut in half lengthwise and cut each half into 3 wedges,; keep them in this acidulated
water (lemon water) for no longer than 15 minutes. Drain and pat dry with paper
towels. Dredge with flour and shake to remove excess. Beat the eggs yolks together.
Heat the oil in a small frying pan. Dip artichokes in beaten egg and fry, a few
at a time, in moderately hot oil till lightly browned on all sides. Sprinkle with salt,
garnish with lemon wedges, and serve immediately.
Pappardelle with Lemon, Baby Artichokes, and Asparagus source:cookinglight.com
Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon.
Yield: 6 servings
Ingredients
12 ounces uncooked pappardelle (wide ribbon pasta)
2 1/4 cups cold water, divided
1/4 cup fresh lemon juice (about 2 lemons)
24 baby artichokes (about 2 pounds)
3 tablespoons extravirgin olive oil, divided
1 pound asparagus, trimmed and cut diagonally into (1-inch) pieces
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese
Preparation
Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.
Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.
Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.
ShesDaily.com
Disclosure: the above publication is for entertainment purposes. The above recipes are based on Lisa's own personal online research and credit has been given to the source of the above recipes. Images are source of google and may or may not reflect the actual recipe.
