The Edible Thistle: Cooking with Artichokes

By Sherri Antokhin

Behold the artichoke—even its name sounds prickly and formidable. One has to wonder how desperate the first person had to have been to take a stab at eating it. The process of consuming a whole artichoke is a task in itself, albeit an enjoyable one—peeling the leaves off its base, then nibbling and pulling them through the teeth to scrape off what flesh there is to be eaten and at last discovering what lies beneath this formidable defense, the tender and delicious “heart “and “bottom.”

Very nearly banished from American cooking for some time, the artichoke is now beginning to gain the same popularity here it enjoys in Europe where for centuries it was sought after by kings and thought to be an aphrodisiac. No longer considered an unusual delicacy, artichokes offer a wonderfully “meaty” texture and unique taste to vegetarian epicure. It is very versatile and finding its way into a variety of dishes ranging from dips and appetizers to soups and salads, as well as the main entree.

Selecting and Preparing Artichokes

In the US, artichokes are primarily grown in midcoastal California. Their peak season is early April and May, but they can usually be found year round in your local supermarket. Be sure not to confuse artichokes, or Globe artichokes as they are commonly called, with Chinese or Jerusalem artichokes, which are completely unrelated plants.

From November to early March the outer edges of artichoke leaves may appear bronzed or frost bit, but this will not diminish their flavor. However excessive browning on an artichoke is a sign it is probably spoiled. When choosing an artichoke look for those that are “heavy-for-their-size” with a thick, dark green leaf formation. Try squeezing the artichoke and listening for the “squeaking” which indicates freshness. Artichokes are best when used immediately after purchase, but can be kept for up to four days in the refrigerator in a plastic bag or other closed container.

Once you begin preparing artichokes for cooking, it is recommended you place any cut pieces immediately in acidulated water which is simply water mixed with lemon juice (one quart to three tablespoons) to prevent them from discoloring. When you are ready to cook, remove the pieces from the water and dry with papertowels.

Artichoke hearts and bottoms are also available frozen or canned which is especially convenient as a timesaver or for those recipes that do not require the entire artichoke.

RECIPES

Artichoke Dip

This is always a favorite at any gathering and immediately gobbled up. Serve with crackers, tortillas or toasted bread.

1 cup mayonnaise
1 cup grated parmesan cheese
1 cup grated mozzarella cheese
1-14 oz can artichokes hearts, chopped
1 tsp garlic powder

Mix all ingredients together well and spoon in 3x9 inch baking dish. Bake at 350 degrees for 30 minutes or until lightly browned on top. Serve warm.

Creamy Artichoke with Vegetables Soup

Friends often request this soup when invited over for dinner. It is simple and quick to make, despite the long list of ingredients, and is hearty enough to count as a meal when served with a loaf of crusty French bread.

1/4 cup and 1 tbsp butter or margarine, separated
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped mushrooms
1-14 oz can vegetable broth
2-14 oz cans of artichoke hearts, juice reserved, quartered
1/8 cup flour
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried sage
1/8 tsp paprika
dash of red pepper
1 cup milk or soy milk

Melt one tablespoon of butter or margarine in a heavy skillet over medium heat. Add carrots, celery, onions and mushrooms and sauté until soft, about 15 minutes.

Melt 1/4 cup of butter or margarine in stock pot over low heat. Add flour and cook, stirring constantly, for several minutes until golden. Add broth and artichoke juice in a slow steady stream, continuing to stir constantly, using a whisk to break up any lumps.

Add vegetables, artichoke hearts and spices. Stir through and simmer for 30 minutes. Then add milk to soup, heating through. When preparing in advance, complete recipe except for adding milk. You may add more broth if you would like a thinner soup. Makes 4 to 6 servings.

Potato and Artichoke Salad

With its wonderful presentation and unique flavor this salad is particularly nice for dinner parties.

1 lb Yukon gold potatoes, boiled and peeled and cut in 1/4-inch dice
1 14-oz. can quartered artichoke hearts
3 tbsp olive oil
1 1/2 tbsp balsamic vinegar
1 oz bleu cheese, crumbled
1/4 tbsp basil leaves, chopped
1 tbsp garlic, minced
Fresh ground black pepper to taste
Salt to taste
Mixed Field Greens
2 tbsp Dijon mustard
2 tbsp heavy cream

Combine all ingredients except mustard and cream in a large mixing bowl and toss well. Form into patties and refrigerate until serving. Place a small handful of mixed field greens on a chilled salad plate. Remove the salad mixture from the refrigerator and place a shaped “cake” onto each plate in the center of the greens. Whisk together the cream and mustard and drizzle across the top of each cake. Serves 4.

Artichokes with Rosemary Sauce

This is a simple, yet delicious dish that showcases the artichoke’s hearty flavor.

4 medium globe artichokes
1/2 cup margarine or butter
1 tsp chopped fresh or 1/4 tsp dried rosemary leaves, crushed
1 tsp lemon juice

Remove any discolored leaves and small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard top. Snip off points of the remaining leaves with scissors. Rinse artichokes in cold water. Invert in cold water with small amount of lemon juice to prevent discoloration.

Place steamer basket in 1/2 inch water in Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottom is tender when pierced with a knife. While artichokes are steaming, heat margarine until melted. Stir in rosemary and lemon juice. Pluck artichoke leaves out one at a time. Dip base of leaf into rosemary mixture. Serves 4

Artichoke and Kidney Bean Paella

This main dish is easy and quick to prepare for those evenings when you don’t have the energy to spend all night in the kitchen, but still want a filling and nutritious meal.

1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1-14.5 oz can vegetable broth
1 cup uncooked regular long grain rice
1 cup frozen green peas
1/2 tsp ground turmeric
2 or 3 drops red pepper sauce
1-15 oz can dark red kidney beans, rinsed and drained
1-6 oz jar marinated artichoke hearts, drained

Heat the oil in a large skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in broth and rice. Heat to boiling, reduce heat. Cover and simmer 15 minutes.

Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender. Serves 4.

Penne with Artichokes

This is an appealing dish for both the eyes and the palate that is sure to please everyone.

1 10-oz package frozen artichoke hearts
1 1/4 cups water
2 tbsp lemon juice
5 cloves garlic
2 tbsp olive oil, divided
2-oz oil-packed sun-dried tomatoes, drained
2 small dried hot red chilies, crushed
2 tbsp chopped fresh parsley
1/4 tsp salt
1/4 tsp pepper
3/4 cup fresh bread crumbs
1 tbsp chopped garlic
12-oz uncooked penne pasta
1 tbsp grated Romano cheese

Cook artichoke hearts in water and lemon juice in medium saucepan over medium heat until tender. Cool artichoke hearts; cut into quarters. Reserve artichoke liquid.

Cook and stir 5 whole garlic cloves in 1 1/2 tablespoons oil in large skillet over medium-high heat until golden. Reduce heat to low. Add artichoke hearts and tomatoes; simmer 1 minute. Stir in reserved artichoke liquid, chilies, parsley, salt and pepper. Simmer 5 minutes. Remove and discard whole cloves of garlic.

Meanwhile, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining 1/2 tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with bread crumb mixture and cheese. Makes 4 to 6 servings.

© Doityourself.com 2006