Artichokes

The first recipe this week is one that I have come up with by combining various other recipes. I tried it the other day and I really like it - - because it uses the crockpot! You do have to plan ahead and put them in the pot early in the afternoon, but they come out tasting very good.

Artichokes in the Crockpot

2 T. olive oil
2 T. butter
1/2 white onion - diced
4 cloves garlic - sliced
Chile flakes to taste
1 t. thyme
1 t. chives
2 large globe artichokes halved - trimmed, choke removed
6 c. water - hot
4 slices lemon
Lemon Butter Sauce:
1/3 c. Butter, melted
3 T. Lemon juice
1/4 t. Seasoned salt
With sharp knife, slice about 1” off top of each artichoke; cut off stem near base. With scissors, trim about 1/2” off top of each leaf. With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center or choke.
In a large skillet over medium high heat, add butter and oil. Saute onions, garlic, chile, herbs, reduce heat, making sure garlic doesn’t burn. Once oil is infused, place artichoke, heart side down, into oil. Saute for a few minutes.
Place artichoke halves in slow-cooker; add hot water and lemon slices. Cover and cook on HIGH 4 to 5 hrs. or until done. Drain; Serve with lemon-butter for dipping.
Lemon butter sauce: combine all ingredients.

Classic Stuffed Artichokes

4 cooked artichokes, trimmed and with inner choke removed
2 T. butter
1 medium onion, finely diced
2 cloves garlic, minced
6 oz. can artichoke hearts, diced
1/4 c. white wine
1 T. bay seasoning
1/4 c. Olive Oil
3/4 c. grated parmesan cheese
2 1/4 c. Italian-Style Panko Bread-crumbs
 Preheat the oven to 400°F.
 Heat the butter in a small sauté pan. Add the onions and cook until translucent, about 3 - 5 minutes.
 Add the garlic and chopped artichoke hearts and continue to cook for 1 minute.
 Remove from heat and add white wine, bay seasoning, olive oil, parmesan cheese and breadcrumbs. Mix well.
 Fill the center of the artichoke with the stuffing and pack some additional stuffing between the outer leaves.
 Place the stuffed artichokes in a baking dish and drizzle the tops of each with olive oil.
Pour 1/2 cup of water into the bottom of the baking dish and bake until golden brown, 15 - 20 minutes.

Roast Sicilian artichokes recipe

Globe artichokes stuffed with a mixture of bread-crumbs, garlics, herbs and raisins, and roasted in white wine and oil
If you don’t like the sweet-savoury flavours, leave out the anchovies and raisins, or you can add fried pancetta and onion and grated parmesan instead.
8 globe artichokes
juice of 2 lemons
3 1/2 oz. white bread-crumbs
3 cloves garlic, chopped
10 anchovies, drained of oil and chopped
2 T. chopped flat-leaf parsley
2 T. chopped mint
1/4 t. dried chilli flakes
2 T. pine nuts
2 1/2 T. raisins, plumped up in boiling water and drained
2 3/4 oz. extra-virgin olive oil
5 oz. dry white wine
This seems brutal but it’s the only way. Cut the stalk off the artichoke 2 in. below the base, then slice off the top, 2 in. above the base. Pull off and discard the leaves one by one until you get down to the paler, yellow leaves and the heart. Take a grapefruit spoon and gouge out the hairy choke (in the center, under the pinky-purple leaves). Look into the hollow and scrape out any wispy bits. Using a sharp, small knife carefully peel the stalk and around the base of the heart to reveal the pale flesh. Halve them lengthways.
As soon as each one is prepared place it into a bowl of cold water to which you’ve added the juice of one lemon (to stop the flesh discoloring). In a bowl mix together the bread-crumbs, garlic, anchovies, herbs, chilli, pine nuts and raisins. Moisten this with the juice of half of the remaining lemon and 4 T. of olive oil. Season, but watch the salt because of the anchovies.
Take the artichokes out of the water and put them into a gratin dish in which they can sit snugly. Fill the heart of each one with the bread-crumb mix – use your hands – then scatter any remaining mixture on top. Make sure that the raisins are hidden or covered with crumbs otherwise they’ll burn before the artichokes are cooked. Drizzle with the rest of the oil and pour the wine around the artichokes.
Bake in an oven preheated to 200°C/400°F/gas mark 6 for 40 to 45 minutes. The hearts should be completely tender – test them with the tip of knife. Leave to cool before serving; this dish really does taste much better when cool.

Steamed artichoke

2 sprigs parsley
2 sliced garlic cloves
1 bay leaf
1 lemon
2 T. white wine
2 c. broth
1 artichoke
Put everything in pot and season with pepper. Wash artichoke, cut a little of stem, peel it, and cut top 1 inch. Pull off tough lower petals. Rub with lemon. Add lemon to pot. Bring to simmer. Add artichoke bottom up. Cover and simmer 30 min.
Option, cut in half and bake 45 min at 375 with 1/4 cup broth, lemon, garlic, thyme. Pack them tight and cover with foil.

Spinach-Artichoke Dip

Kosher salt
2 10 oz. bags spinach, stems removed
1 T. unsalted butter
2 T. minced onion
1 clove garlic, minced
2 t. all-purpose flour
1 1/4 c. whole milk
1/2 t. fresh lemon juice
1 t. Worcestershire sauce
1 1/4 c. grated Parmesan cheese
1/4 c. sour cream, plus more for serving
1/2 c. shredded white sharp cheddar cheese
1/2 c. frozen artichoke hearts, thawed, squeezed dry and roughly chopped
Tortilla chips and salsa, for serving
Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.
Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream. Serves: 4-6 servings Print this post