Cooking with Artichokes
Tuesday, October 28th, 2008
1. Steamed Artichokes with Herb-Caper Mayo
Serves: 4
1/2 cup mayo
1/3 cup mixed chopped fresh herbs like chives, parsley and dill
2 tbs. chopped capers, drained
1 tbs. extra virgin olive oil
1/2 tsp. Dijon mustard
4 large artichokes, trimmed
Mix first 5 ingredients in a small bowl; season herb mayo with salt and pepper to taste.
Place steamer rack in a large pot. Add just enough water to touch bottom of the rack. Place the artichokes on rack. Bring water to a boil. Reduce heat to medium, cover and steam until the artichokes are tender when the base is pierced with a knife, adding more water as needed during the 50 minute cooking time.
Leave artichokes in uncovered steamers and let stand at room temperature. Place the artichokes on a serving platter and allow to cool for 10 minutes and season with herb mayo.
2. Stuffed Artichokes with Capers and Cheese
Serves: 4
5 tbs. extra-virgin olive oil, divided
1 cup chopped onions
2 garlic cloves, minced
2 tsp. minced fresh thyme
1/2 tsp. fennel seeds, coarsely ground
2 cups fresh breadcrumbs, homemade or store bought
1/2 cup finely grated Romano cheese, divided
2 tbs. chopped drained capers
4 large artichokes, trimmed, with the chokes removed
3/4 cup dry white wine
3/4 cup low-fat chicken broth
Preheat the oven to 400 degrees. Meanwhile heat 3 tbs. oil in medium skillet over medium heat. Add the onion and sauté until they are soft, about 6 minutes. Add the next 3 ingredients and stir to combine for about 3 minutes. Transfer to a bowl and allow to cool. Stir in the breadcrumbs and 1/4 cup cheese. Stir to combine and add capers. Season with salt and pepper and allow to cool.
Spoon 2 tbs. brad stuffing into the center of each artichoke, then gently pull each leaf from the bottom outward and spoon into 1 tsp. of stuffing as well. Arrange the artichokes on a baking dish and drizzle with 2 tbs. olive oil. Sprinkle with cheese and add the wine and broth in the bottom of the dish. Cover with foil and bake for about 1 hour. After cooking, Place artichokes on a serving platter and spoon the cooking oil over the top and serve.
_______________________________________________________
Earthly Eating Recipe
Pan-Roasted Asparagus with Thyme Seasoning
Serves: 4
1 tbs. butter
2 tbs. extra virgin olive oil;
5 fresh thyme sprigs
1 1/4 lb. asparagus spears, trimmed
Kosher salt
Melt the bitter with oil and thyme sprigs in a large skillet over medium-high heat. Add the asparagus in a single layer using tongs, toss to coat. Sauté and turn often, until they are crisp tender and beginning to brown in some spots for about 8 minutes. Sprinkle with kosher salt and pepper and serve.
Happy Eating!
