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.