Teaching my youngest to cook!

It is definitely post worthy to announce that I am going to be giving my youngest daughter, Alex, a cooking lesson this Thursday!  It has taken her a while but she is finally eager to learn "how to cook something."  Since Cinco de Mayo is this Saturday, we decided on a Mexican theme - Quesadillas, Enchiladas, and Sopapillas will be the order of the day.  As long as the menu is seasonally correct, I thought I'd share the recipes with you.

If you try any of them, please let me know how they turn out!

Artichokes, Artichokes, and More Artichokes

Sick of artichokes yet?  We're not!

Stuffed Artichokes

Equipment Needed:

• Pot and steamer tray for steaming
• Mixing Bowl

Ingredients:

• 3 Cups Italian Bread Crumbs
• 3 Cloves Garlic - Smashed and Minced
• Salt and Fresh Ground Black Pepper
• 1 Cup Parmesan Cheese - Grated
• 1 Cup Pecorino Romano Cheese - Grated
• 1/4 Cup Italian Parsley - Chopped
• 2 Tablespoons Olive Oil - separated
• 4 Large Artichokes

Directions:

Prepare and trim the artichokes according to the earlier blog regarding the preparation of artichokes for steaming. Make sure to remove all of the purplish choke in the center before adding the stuffing.  In a mixing bowl, combine the bread crumbs. garlic, Parmesan, Pecorino, parsley, salt and pepper, and 1 tablespoon of the oil.  Spread the leaves of the artichoke apart and spoon in the stuffing mixture.  Stand the artichokes upright in a steamer tray over simmering water.  Cover and steam for about 1 hour and 15 minutes.  Make sure to check the water level and add very hot water as needed.  Remove to a serving platter and drizzle with the remaining tablespoon of oil and some of the cooking liquid.  Serve immediately.


Grilled Artichokes with Lemon Vinaigrette

Equipment Needed:

• Steamer Pot
• Small Sauce Pan
• Grill Pan or Outdoor Grill

Ingredients:

• 3 - 4 large Artichokes
• 3 Lemons
• 1/3 Cup Olive Oil
• 2 Cloves Garlic - minced
• 1 Tablespoons Fresh Rosemary - Chopped
• Kosher Salt and Fresh Ground Black Pepper
• Lemon Vinaigrette - Recipe Follows

Directions:

Prepare the vinaigrette in advance. 

Add 1 inch of water to the steamer pot.  Cut and squeeze the lemons into the water and add the lemon pieces as well. Prepare the artichokes (see directions in previous blog). Cut the artichokes in half, remove the purplish choke, then cut each half into three wedges.  Steam the artichokes (see directions in previous blog).  While the artichokes are steaming, combine the oil, garlic, and rosemary in a small sauce pan and warm over very low heat.  Let steep for about 20 minutes until the flavors are infused.  Remove from heat and let cool.  Drizzle with the Lemon Vinaigrette and serve warm.  Serve additional vinaigrette on the side for dipping.

When the artichokes are done, remove to a baking sheet.  Heat a grill pan over medium high heat or prepare your outdoor grill.  Drizzle the cut sides of the artichokes with the garlic, rosemary oil then sprinkle with salt and pepper. Grill on both cut sides until slightly charred. Set aside. 

Lemon Vinaigrette

Ingredients:

• 1/4 Cup Olive Oil
• Juice from 2 Large Lemons
• 2 Tablespoons Honey
• 1 Shallot - Minced
• 1 Teaspoon Fresh Basil - Chopped
• 1/2 Teaspoon Fresh Thyme - Chopped
• Salt and Fresh Ground Pepper

Directions:

In a mixing bowl, add the lemon juice, honey, herbs, shallot, and salt and pepper.  Mix thoroughly.  Slowly add the oil while constantly whisking. 


Braised Artichoke Hearts

Equipment Needed:

• Oven Proof Large Sauce Pan - Stainless Steel only!
• Mixing Bowl

Ingredients:

• 6 Large Artichokes
• 3 Lemons
• 3 Cups (or more) Chicken Broth
• 3 Cups Dry White Wine
• 2 Cloves Garlic - Smashed
• 2 Bay Leaves
• 12 Peppercorns
• Bouquet Garni (2 twigs fresh rosemary, 5 sprigs fresh thyme, 6 pieces Italian parsley - all tied together)

Directions:

Preheat the oven to 325 degrees. 

Note:  Use only stainless steel utensils and pots when working with artichokes! Fill  a mixing bowl half way with cold water.  Cut and squeeze the lemons into the water and as well as the cut lemon halves.  Cut the stems of the artichokes to about 1/2 inch.  Using a peeler, scrape the bottoms of the artichokes and stems.  Cut off the top half of the artichoke and pull off all of the remaining leaves.  Remove the purplish choke with a spoon or melon-baller.  Place the cleaned artichoke hearts in the acidulated water as you work on the next.  On the stove, add the remaining ingredients to a large oven proof pot. Bring to a simmer.  Add the artichoke hearts and lemon pieces to the braising liquid.  Bring to a boil.  Add more chicken stock if needed to just cover the artichokes.  Cover and put in the oven on the middle rack.  Braise for 2 hours or until a knife inserts easily into the base of one of the artichokes.  Use in your favorite artichoke recipe or just eat them as is when they cool enough to handle.

More Artichoke Recipes

Artichokes Provencal

Equipment Needed:

·         Sauté Pan

Ingredients:

·         ½ Cup Onion – Chopped

·         2 Cloves Garlic – Chopped

·         Kosher Salt

·         1 Tablespoon Olive Oil

·         ½ Cup White Wine

·         2 Plum Tomatoes – Seeds Removed – Chopped

·         2 - 9 oz. Packages Froze Artichoke Hearts

·         3 Tablespoons Water

·         ½ Teaspoon Lemon Zest

·         ¼ Cup Kalamata Olives – Pitted and Chopped

·         4 Large Basil Leaves- Julienned

Directions:

Heat a sauté pan over medium high heat.  Add the olive oil and heat till shimmering.  Add the onion and a pinch of salt and cook for about 4 minutes until translucent.  Add the garlic and heat until fragrant, about 30 seconds.  Add the wine, bring to a boil and reduce by half.  Add the artichokes, water lemon zest, and another pinch of salt.  Cook covered for another 5 minutes.  Remove from the heat and stir in the olives and basil.  Serve hot as a side dish.

Fettuccini with Sausage, Artichokes, and Sun Dried Tomatoes

Equipment Needed:

·         6 Quart Soup Pot

·         Large Sauté Pan

·         Colander

Ingredients:

·         2 Tablespoons Olive Oil

·         1 Lb. Italian Sausage – Casings Removed

·         ½ Cup Onion - Chopped

·         2 – 8 oz. Packages Frozen Artichoke Hearts – Thawed

·         3 Cloves Garlic – Sliced

·         1 ¾ Cup Chicken Broth

·         ½ Cup White Wine

·         ¾ Cup Sun Dried Tomatoes – Sliced Thin

·         1 Lb. Fettuccini

·         ½ Cup Grated Parmesan plus more for serving

·         1/3 Cup Fresh Basil – Julienned

·         ¼ Cup Parsley – Chopped

·         8 oz. Mozzarella – Cubed

·         Kosher Salt and Fresh Ground Black Pepper

Directions:

Heat the olive oil over medium high heat until shimmering.  Add the sausage and cook until browned with no pink remaining.  Break up the sausage into small pieces while cooking.  Remove the sausage from the pan and reserve.  Return the pan to the stove and add the onion and a pinch of salt and pepper.  Sauté the onion for about 2 minutes.  Add the artichokes and garlic and cook for another 2 minutes.  Deglaze with the wine and reduce by half.  Add the broth and sun dried tomatoes. Bring to a boil then reduce the heat and simmer for about 8 minutes stirring occasionally. 

While the sauce is cooking, bring a pot of salted water to a boil.  Add the fettuccini and cook until al dente.  Reserving ½ cup of the cooking liquid, strain the pasta in a colander – do not rinse.  Add the pasta to the sauce along with the basil and Parmesan and mix.  Add the reserved cooking liquid as needed.  Season to taste and serve with additional Parmesan.

Chicken Breast with Artichokes and Roasted Peppers

Equipment Needed:

·         Mixing Bowl

·         Large Sauté Pan

·         Roasting Sheet Pan

·         Waxed paper

Ingredients:

·         4 Tablespoons Olive Oil – separated

·         4 Skinless, Boneless Chicken Breasts

·         1 Medium Onion – halved and sliced

·         4 Cloves Garlic- Smashed

·         ¼ Teaspoon Fresh Thyme – Chopped

·          1 ½ Cups Marinated Artichoke Hearts – Drained and Patted Dry

·         ½ Cup Roasted Pepper Strips

·         ¼ Cup Dry White Wine

·         1 Cup Chicken Broth

·         2 Tablespoons Unsalted Butter

·         ½ Cup Italian Parsley – Roughly Chopped

Directions:

Pre-heat the oven to 400 degrees.  Place the chicken breasts between two pieces of waxed paper and lightly pound the thick ends.  In a mixing bowl, season the chicken with 2 tablespoons of olive oil, salt, and pepper.  Heat a sauté pan over medium high heat until hot.  Sauté the chicken breasts until golden brown on each side – about 4 minutes a side.  Place the browned chicken breasts on a roasting pan and roast in the middle oven position for 20 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in the sauté pan.  When the oil is shimmering, add the onion and a pinch of salt and cook, stirring frequently, for about 4 minutes.  Add the garlic and cook for another 30 seconds until fragrant. Add the artichokes, peppers, and thyme and cook until the artichokes have browned, about 6 minutes.  Deglaze the pan with the wine and cook until the wine has reduced by half. Add the broth, bring to a boil, then reduce to a simmer and cook until the sauce thickens slightly, about 8 minutes.  Season to taste with salt and pepper.  Whisk in the butter and parsley.  Top the chicken with the sauce and serve. 

How to Purchase and Prepare Artichokes

In keeping with our Artichoke Month here at Food For Any Occasion, here are some tips for preparing perfect artichokes.  Emjoy!

How to Purchase and Prepare an Artichoke

To purchase artichokes:

Select artichokes that are deep green in color with tight leaves and that feel heavy for their size.  When you squeeze the leaves together, you should hear a squeaking sound, another indication that the artichoke is fresh.  If the chokes have brownish spots or have bronze tips on the petals, or have a whitish blistery appearance, try to peel one of the spots away with your fingernail.  If it comes away, this is most likely a “frost-kissed” or “winter-kissed” artichoke.  These artichokes are considered to be the most tender with a more intense flavor.  This occurs when the temperature in the growing region dips below 32 degrees.

To prepare artichokes:

Wash the artichoke under cold, running water.  Pull off the bottom leaves and cut off the stem so that it is flush with the base.  This is so that the artichoke will sit flat when steaming.  If you are going to boil the hearts, you can leave about a half inch of the stem but make sure to peel off the outer layer with a peeler. Next, using kitchen shears, cut off the point on the leaves.  Finish by cutting off the top 1/3 of the artichoke.  Dip the cut portions in lemon juice to preserve the color.

Only use stainless steel utensils and pots for cutting and cooking artichokes.  Iron or aluminum will discolor the artichoke.

Cooking artichokes:

To boil, fill a stainless steel pot with 3 inches of acidulated water (water with lemon juice added – juice of one lemon per gallon of water).  Bring the water to a boil. Place the prepared artichokes in the water, stem side down, cover and boil gently for 25 – 30 minutes or until a petal near the center pulls out easily or a knife inserts easily into the base. When the artichokes are finished cooking, place them upside down in a colander to drain.

To steam, put a steaming rack in a large pot with 1 – 1 ½ inches of water.  Bring to a boil and add the artichokes to the rack.  Cover and steam for 25 – 30 minutes.  Check for doneness the same way as with boiling.

When serving, the purplish flower, or choke, in the center of the artichoke must be removed.  When they are cooled enough to handle, pull the leaves back and with a spoon or melon baller, scrape out all of the choke being careful not to get stuck by the spikes.

Artichoke Recipes

Here are some recipes to honor Artichoke Month here on the Food For Any Occasion Blog.  Enjoy!


Hot Artichoke Dip

Equipment Needed:

• Large Mixing Bowl
• 9 x 4 x 4 Glass or Ceramic Baking Loaf Pan

Ingredients:

• 1 1/2 Cups Marinated Artichoke Hearts
• 1 Cup Mayonnaise
• 1/2 Cup Grated Parmesan Cheese
• 1 Tablespoon Worcestershire Sauce
• 1 Teaspoon Cayenne (Optional)
• 1 French Baguette cut into 1/2 inch slices

Directions:

Pre-heat the oven to 350 degrees.  In a mixing bowl, combine all the ingredients, folding together so as not to break up the artichokes.  Spoon into a glass or ceramic loaf pan and cover with aluminum foil.  Bake for 20 - 25 minutes until the mixture is hot and bubbly.  Remove from the oven and let sit for 10 minutes before serving with the baguette slices.

Grilled Artichokes with Herbed Lemon Mayo

Equipment Needed:

• Large Mixing Bowl
• 6 Quart Soup Pot
• Colander

Ingredients:

• 4 Large Artichokes - top 1/3 removed, bottom leaves removed, spiny tips cut off
• 1/4 Cup Kosher Salt plus 1 Tablespoon
• 3 Lemons - Rolled to release their juices and cut in half
• 1 Cup Olive Oil
• 1/3 Cup White Wine Vinegar
• 1 Clove Garlic - minced
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 1 1/2 Teaspoon Dried Thyme
• Kosher Salt and Fresh Ground Black Pepper
• 4 Oz. Feta Cheese
• Herbed Lemon Mayo - Recipe Follows

Directions:

Bring a large pot 3/4 full with water to a boil, add 1/4 Cup salt and squeeze 2 of the lemons into the water.  With a peeler, clean the stems of the artichokes. Rub the cut edges of the artichokes with the lemon pieces then add the lemon pieces to the water. When the water comes back to a boil, carefully add the artichokes to the water.  If needed, place a plate on top of the artichokes to weigh them down and keep them in the boiling water. Cook for about 5 minutes until a knife easily inserts into the base of the artichoke. Drain the artichokes upside down in a colander.  Cut the artichokes into quarters and remove the choke (the purplish flowery thing in the middle!)

In a bowl, whisk together the olive oil, vinegar, herbs, and salt and pepper.  Add the quartered artichokes to the mixture, toss to coat thoroughly, and marinade for 2 - 4 hours turning occasionally.

Pre-heat your grill to medium high heat. Grill the artichokes for about 5 minutes, turning,  until heated through and lightly charred on all sides.  Place on a platter, sprinkle the feta over them, and serve with the Herbed Lemon Mayo.

Herbed Lemon Mayo

Ingredients:

• 1/2 Cup Mayo
• Juice from one lemon
• 1 Teaspoon Fresh Basil - Chopped
• 1 Teaspoon Fresh Rosemary - Chopped
• 1 Teaspoon Fresh Parsley - Chopped
• Kosher Salt and White Pepper
• 1 Teaspoon Worcestershire Sauce
• 1/2 Teaspoon Hot Sauce - Optional

Directions:

Whisk together all ingredients and serve with the grilled artichokes.

Artichoke Hummus

Equipment Needed:

• Food Processor

Ingredients:

• 1 15 oz. Can Garbanzo Beans or Chick Peas
• Juice from 2 Lemons
• 4 Garlic Cloves
• 1 Cup Canned Artichoke Hearts, drained
• 2 Tablespoons Hot Sauce
• 2 Tablespoons Dried Parsley
• Kosher Salt and White Pepper

Directions:

Place the garlic cloves in the bowl of a food processor and pulse until minced.  Add the remainder of the ingredients and pulse until completely blended and smooth.  Serve with toasted pita chips or cut veggies.


Grilled Tuna and Artichoke Sandwich

Equipment Needed:

• Large Mixing Bowl
• Food Processor
• Grill Pan

Ingredients:

• 3/4 Cup Kalamata Olives - Pitted
• 2 Tablespoons Olive Oil
• 2 Cloves Garlic
• 1 Teaspoon Lemon Zest
• 1/4 Cup Mayo
• 2 - 6 oz.Cans Tuna
• 1 - 12 oz. Jar Artichoke Hearts - Drained and Chopped
• Juice from 1/2 Lemon
• 10 Turns of a Pepper Mill
• 8 Slices Italian Bread (1/2 Inch Thick Slices)
• 2 Plum Tomatoes - Diced
• Cooking Spray

Directions:

In a food processor, pulse the garlic until minced.  Add the olive oil, olive, and zest and blend until smooth.  Add the mayo and blend again til smooth. In a mixing bowl, combine the mayo mixture, tuna, artichokes, and lemon juice, and pepper carefully so as to keep the tuna in small chunks. Heat the grill pan over medium high heat.  Spread 4 of the bread slices with the tuna artichoke mixture.  Sprinkle the tomatoes on top.  Place the other 4 slices on top.  Lightly spray the top pieces of bread with the cooking spray.  Grill the sandwiches - spray side down first - until golden brown.  :Lightly spray the top pieces of bread before turning.  Turn and grill the other side until also golden brown.  Serve immediately with your favorite sides.

April is Artichioke Month - Well it is here, at least!

When those of you who are subscribed to my newsletter get this months issue, you will see a new addition.  A new section called "Did You Know..." is included now and it will give you facts and figures on a food item or cooking technique.  Quite frankly, there will probably be more information than you will ever want to know about the topic!  This month I am featuring Artichokes.  There are little known facts and info about the thorny little critters and a couple of recipes to boot.  Over the next few days, in honor of this self-proclaimed Artichoke Month, I will be providing some additional tasty recipes for our friend the artichoke.

Stay tuned and don't miss it.  You could be missing that next best recipe for your next party!