Baby Artichokes with Sizzling Garlic-Lemon-Rosemary Butter

Serves: 2 to 4

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Spring is a harbinger for so many happy foods and one of my very favorites is the plump and deep green artichoke! Although it appears spiny and intimidating (it is, after all, a member of the thistle family), once you have plucked away its armor and revealed its tender, striated heart, you will find it entirely endearing!

If baby artichokes aren’t available (their season is short) by all means use the larger ones. See the Notes section for directions on cooking large artichokes.

Ingredients

Preparation

Snap off the outer leaves of each artichoke until you are left with about a 1-inch-wide inner artichoke. (You can steam the leaves you’ve removed and scrape off the flesh with your teeth or just nibble on them raw.) Cut off about 1/2 inch of the spiky top, cut off the stem and trim away any ragged edges around the base. You may cut them in half or cook them whole.

To prevent the artichokes from turning brown as you prep them, rub the cut edges with lemon, or submerge them in a cold-water bath with a little lemon.

Squeeze the juice from 2 lemons into a pot of salted water. Bring the water to a rolling simmer, add the artichokes and cover the pot. Cook for 10 to 12 minutes for whole artichokes and 7 to 8 minutes for halves or until a knife tip inserted into the base of the artichokes reveals they’re tender.

In a small saucepan, melt the butter until it sizzles. Add the garlic, salt and remaining lemon juice. Remove from heat. Serve the butter in heated ramekins or small butter warmers, swirled with the rosemary sprigs.

Serve the cooked artichokes piled on plates with the dipping sauce on the side.

Notes

To cook large artichokes

Snap off the discolored outer leaves by pulling backwards, away from the body, and discard them. With a sharp knife, cut off about 1 inch of the spiky top; if you would like, cut off the tips of the rest of the leaves with a pair of kitchen shears.

To prevent the artichokes from turning brown as you prep them, rub the cut edges with lemon, or submerge them in a cold-water bath with a little lemon.

Squeeze the juice from a couple of lemons into a large pot of salted water. Bring the water to a boil, add the artichokes and cover the pot. Cook for 18 to 25 minutes or until the leaves pull away very easily. You may season the water with bay leaves or other herbs.

To serve: Spread the leaves apart to reveal the inner “choke.” With the tip of a spoon, scrape away the tough furry center. Serve artichokes warm, room temperature or chilled.

To eat: pull the leaves away, dip in butter, aioli or your favorite sauce, and scrape the flesh from the base with your teeth. When you have removed all of the leaves, you have reached the prized heart, which can be cut into wedges and dipped or stuffed with your favorite filling.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on May 4, 2013.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: artichokes

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login