Guide to Artichokes

Artichokes - so mysterious and seemingly - DIFFICULT. Yet today, I was compelled to purchase two fresh artichokes for $1.50 at a gourmet grocer in Manhattan! This kind of value means that there is either a bumper crop of California artichokes this year or I stumbled upon the final resting place of a runaway artichoke truck. Fortunately - Chef Robyn has kicked off ChefsLine’s official Guide to Artichokes by producing a short and extremely useful how-to video on preparing the spiny frustrating plants. Watch her video and then enjoy a collection of our chefs’ favorite recipes featuring this unique and delicious seasonal delicacy. ~ Jenn

How-to Video: Artichokes

Last modified on 2008-05-07 18:54:28 GMT. 1 comment. Top.

Artichokes: Select, Prepare, and Serve

Last modified on 2008-05-07 19:52:07 GMT. 0 comments. Top.

They say that if you grab a thistle quickly enough its barbs won’t sting you - no one is actually fast enough, but it’s a great trick to play on city slickers. Personally, I prefer savoring my thistles and lingering over each bite. And by “thistles” I mean artichokes, which are the flower buds of a large thistle that originated in the Mediterranean and are particularly popular in Italy and France.

Selecting
A tough vegetable, artichokes can put up with a lot of abuse and keep well in the fridge. Ideally an artichoke should be very tight (a loose artichoke indicates it getting ready to bloom and will be tough). The color should be olive green and don’t be overly concerned with brown/purple splotches on the leaves - you’ll peel those off and discard them anyway - but do look for and avoid artichokes where the leaf tips are shriveled.

Eating
Typically these large globes are steamed, often over water flavored with lemon juice and white wine. Artichokes are usually served whole and the leaves (petals, actually) are peeled off, dipped in a sauce, and then you scrape the flesh off of the inedible leaf between your teeth. At the center you find a mass of spines that need to be cut out leaving you with the piece de resistance, the heart and stem.

The most common sauce is melted butter and lemon juice - often flavored with herbs. But Hollandaise, aioli, and even plain mayonnaise are popular sauces.

Serving

My quick artichoke sauce:
1/2 cup mayonnaise (Hellmans or Best Buy)
2 cloves pan-roasted garlic, minced
1/2 - 1 tsp hot Spanish paprika

Favorite Artichoke Recipes

Last modified on 2008-05-07 18:54:59 GMT. 0 comments. Top.

Sausage, Artichoke and Tomato Pizza

Ingredients
Olive or vegetable oil cooking spray
4 ounces bulk sweet Italian sausage
1/4 teaspoon dried oregano
1 clove garlic, sliced
1/3 cup crème fraiche or light sour cream
1 whole-wheat pizza crust (12 inches)
1 cup artichoke hearts, halved (if using canned, rinse and drain)
2 large plum tomatoes, diced
2 tablespoons grated Parmesan-Reggiano, or Grana cheese
1/2 cup finely shredded mozzarella cheese
1 tablespoon fresh oregano, finely chopped

Method
Preheat oven to 450 degrees. Lightly dust back of baking pan with cornmeal or flour. In sauté pan, brown sausage and cook thoroughly. Drain extra fat and set aside. Add 1 tablespoon olive oil to sauté pan, add sliced garlic and cook over low-medium heat until translucent. Spread crème fraiche or sour cream in thin layer on pizza crust and sprinkle with garlic. Top with sausage, artichokes, and tomatoes; sprinkle with cheeses. Bake until cheeses are melted and slightly golden, Sprinkle with fresh oregano and serve.

Warm Artichoke Potato Salad

Ingredients
1 pound baby Yukon gold potatoes, scrubbed and cut into 1/4″ slices
1/2 pound artichoke hearts, halved (or use 8 ounce bag frozen hearts, thawed)
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
3 tablespoons chopped fresh parsley

Method
In a large pot of boiling water, cook potatoes until tender. Add artichokes to boiling water with potatoes for 1 minute then drain both. In a large bowl whisk together the vinegar and the mustard. Whisk in the olive oil slowly until incorporated. Add the warm, drained potatoes and artichokes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add parsley and toss. Season well with salt & pepper.