List all recipes for: Artichokes

Artichoke-Basil Spread

This is delicious on a sandwich or with crackers or fresh veggies
Prepare artichokes: cut the top 1/4" tip of the artichoke off. With kitchen scissors, cut off the tips of all outer leaves. Cut off the bottom of the stem, leaving only 1/4" of the stem base. Make an "X" on the base of the artichoke stem to allow even cooking. Bring one gallon of water with the lemon juice to a boil. Add prepared artichokes, cover and simmer for 30 minutes. Drain and place artichokes in an ice water bath to cool. Strip off any leaves that are tough, use the tender hearts for this recipe.
In a food processor, combine 2 cups artichoke hearts, ¼ cup basil, 2 tablespoons mayonnaise, 1 tablespoon lemon juice and ¼ teaspoon red pepper flakes and salt and pepper to taste. Pulse until smooth. Season with salt and pepper, serve room temperature.

Braised baby artichokes with carrots and dill

This is delicious as a side dish to a meat entrée or serve it as the vegetarian entrée with rice or quinoa alongside.
1 3/4 pounds baby artichokes
1/2 lemon
2 tablespoons olive oil
6 small shallots, peeled
1 bunch carrots, either very slender or cut lengthwise to make them about a finger's width
1/4 cup vermouth
1 cup chicken or vegetable broth
4 sprigs thyme
salt and pepper to taste
2 tablespoons cold butter, diced
3 tablespoons chopped fresh dill
Trim the stems of the artichokes to within 2 inches of the base. Snap off tough outer leaves until you arrive at the light yellow-green cone in the center, about 2 to 3 layers on baby artichokes. Pare the base and stem down to the tender white flesh. Halve larger artichokes through the stem end. Rub artichokes with the lemon to prevent them from oxidizing while you are working.
In a large 3 quart skillet, heat the oil over medium heat. Add the shallots and artichokes to the pan and cook, stirring occasionally, until the vegetables are golden brown, 5 minutes. Add the carrots, vermouth, broth, thyme and a sprinkle of salt and pepper and bring to a simmer. Partially cover, reduce heat to medium-low and simmer until the artichokes are tender when pierced with a fork, 10 to 15 minutes. Uncover the pan, increase heat and bring to a boil, cooking until the liquid has reduced by half, about 4 minutes. Remove the pan from the heat and add the butter and dill to the pan, tossing to melt the butter. Season with additional salt and pepper if necessary and serve.

Grilled Fresh Artichokes

2 fresh artichokes
½ cup olive oil
juice of 1 lemon
½ cup fresh mint, chopped

To prepare artichokes, cut off the base and remove about 1/3 of the bottom outer leaves. Trim the artichokes pointed end, cutting off about the top ¼ inch. Cut artichokes in half and remove and discard the fluffy pink middle. Rub immediately with lemon juice to prevent browning. Bring a large pot of water to boil. Drop in the artichokes. Cover and boil for about 20 minutes or until tender. Test for doneness by sticking the end of a sharp knife into the bottom. Drain artichokes and place in a bowl. Combine olive oil, mint and lemon and pour over cooked artichokes. You can prepare these well ahead and let them marinate until it’s time to turn on the grill. Grill on a medium hot barbeque until grill marks appear on both sides, about 8 minutes. Serve warm or at room temperature with garlic butter or Aioli. If you have baby artichokes, simply adjust the cooking time.

How to cook an artichoke

Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
In a large pot (big enough to hold the artichokes in a single layer), add approximately 2 cups of water and the remaining lemon juice; bring to a boil. Place the prepared artichokes in the boiling water, cover with lid, reduce heat to simmer, and let cook for approximately 20 to 40 minutes (depending on size). The artichokes are done when the leaves pull away easily. Remove artichokes from the boiling water with tongs and drain them upside down in a colander (after cooking, artichokes can be stored in an airtight container for a maximum of 3 days). Bring to room temperature before serving.
Serve warm or cool with mayonnaise/mustard dip:

2 tablespoons mayonnaise
1 teaspoon prepared mustard

In a small bowl, combine mayonnaise and mustard. Cover and refrigerate until ready to serve.

TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.

Sauteed Artichokes

These would be delicious served with grilled steak or chicken or serve as a side dish or atop lettuce.

1 or more artichokes depending on size, trimmed
1 clove garlic
1 tablespoon olive oil
5 tablespoon balsamic vinegar
2 sprigs thyme, chopped
Salt and pepper to taste

Put 4 tablespoons balsamic vinegar in a small pan and reduce by half on medium low heat. Set aside.
Trim artichokes and cut into 8 slices for a large one, or in halves for small ones.
Sauté artichokes in a pan only large enough for one layer over medium heat until golden brown. Add the minced garlic, salt and pepper and continue sautéing for another 30 seconds.
Pour in 1/2 cup of water and cover with lid. Steam until a paring knife will easily go through, about 6-15 minutes. (Please don’t overcook!) Water will be mostly evaporated. If it has not all evaporated, leave the lid off and cook until the pan is nearly dry.
Place the artichokes in a bowl; scrape the garlic in as well. Add the 1 tablespoon vinegar, thyme and the olive oil.
Stir and serve drizzled with the balsamic reduction.

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