Artichokes anyone?

[c'est la vie]

I searched and didn't find anything on artichokes, but feel free to merge this w/ another thread. ;)

I'm looking for a good artichokes recipe that is not just a dip.
I had a lightly breaded artichoke in Francese sauce for lunch at a restaurant that left me wanting to prepare a meal w/ artichoke at home, but I have never cooked it! I'd appreciate if you guys could share some recipes w/ me! :)


TIA!

[tealynn]

C'est la vie, I've only prepared artichokes at home by steaming them in the microwave for about 7-8 minutes, pulling off the leaves and then dipping them in garlic and lemon butter. It's SOOOOO good. I love them. I'd love to get some other ideas though too!

[Sage]

Oooh, I love artichokes!! I didn't know you could steam them in the microwave...interesting. Tealynn, how do you steam in the microwave? Sorry for being clueless here, I'm not a big microwave user. I always steam them on the stove for 45 minutes or so, and dip the leaves in butter. Yum! C'est la vie, I cook a lot with marinated, canned artichoke hearts--I can share if you want, but I'm thinking you just want fresh artichoke recipes?

[ignutzz]

We LOVE the steamed and buttered method of enjoying artichokes. But DH alsosteams them and then stuffs them with seasoned breadcrumbs and then bakes them for a while (I'm guessing about an hour or less, it's been awhile since we had this version).

[c'est la vie]

tealynn That sounds very easy! Do you cut the leaves into pieces or cook them whole?

Oooh, I love artichokes!! I didn't know you could steam them in the microwave...interesting. Tealynn, how do you steam in the microwave? Sorry for being clueless here, I'm not a big microwave user. I always steam them on the stove for 45 minutes or so, and dip the leaves in butter. Yum! C'est la vie, I cook a lot with marinated, canned artichoke hearts--I can share if you want, but I'm thinking you just want fresh artichoke recipes?
I'd love to have your recipe! Anything goes, really. As long as it tastes good. ;)

oops, we cross posted. ignutzz Thanks! How do you know they're ready? When they're soft?

[ignutzz]

Here are great direction on how to cook and eat an artichoke (http://www.elise.com/recipes/archives/000262how_to_cook_and_eat_an_artichoke.php).

We usually guesstimate time when we're steaming them and can tell they're done when it's easy to scrap the good bits off the leaves with our teeth. :)

[NotDesperate]

How do you steam them in the microwave? Do you cover them with something? Then how do you eat them? Sorry I am clueless! I guess I will have to experiment.

[NotDesperate]

Thanks for the link, nutz! It is very informative and thorough. I really like this step:

Dip white fleshy end in melted butter or sauce. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal.

If they didn't write that, I would have tried to eat the whole lead instead of just scraping off the soft parts.

[ignutzz]

NotDesperate MW directions from cooks.com
Select tender artichokes. Use scissors to cut off the pointed tips of all leaves. Set in deep dish with points up. Add 1/2 inch water to dish. Cover. Microwave on high for approximately 4 minutes per artichoke. Remove from oven and let set in covered dish for 5 minutes. Serve with herb butter and lemon juice.

To eat them, put a single artie in a dish, pull a leaf off, dip in butter sauce and then drag the meaty end through your teeth, scraping it off the leaf. It's SO good. :D

ETA: we crossed! Their description is much more decadent than mine! :D

[NotDesperate]

Nutz, it does sound good! I am going to try it! I am excited to add a new veggie to our "menu" of usual foods. Thanks again!

[jnshanna]

Yum, I love artichokes. My mom would make some sort of mixture with bread crumbs, butter and seasonings and then stuff each leaf on the artichoke. And then she would steam it on the stove. It was SO good. I really should call her and find out how she did that.

I usually steam mine on the stove for almost an hour and then I dip mine in mayo. I like them with garlic butter too but mayo is my choice most of the time. It might be weird to others but it works for me. :)

I had NO idea I could steam them in the micro. That's awesome! Usually when I want one, I want it NOW. Not an hour later. LOL Now I don't have to wait so long. Thanks!

[c'est la vie]

I usually steam mine on the stove for almost an hour and then I dip mine in mayo.
Does it really take that long to steam them on the stove? I had no idea...

[am_81]

I know you said you werent looking for dips, but I'll throw mine in too. I hardly ever come across anyone who made the same dip my mom does . . . . basically just a mixture of vinegar (apple cider, IIRC), oil, a pinch of salt and mustard. Very tangy and tasty.

[tealynn]

The stove method definitely takes longer and I'm usually impatient!

For the microwave method, you can snip the leaves edges if you feel like it, usually I'm lazy and don't...put the artichoke in microwave safe dish, put a little water in the bottom of the dish (1/2 cup-3/4 of a cup) and cover with saran wrap. I usually start with 7 mins, pull it out and test a leaf to see if it's scrapeable. If not, pop it back in there for a couple more minutes.

Be very careful when taking off the plastic, the steam will get you. Plus the dish is usually pretty hot so you'll want to use a hot pad or towel. Take the artichoke out of the dish and put it on something else (plate) so you can get to the leaves. You may also want to have small bowl on the table to discard the leaves into after you scrape them.

I usually melt a 1/4 of a stick of butter, a couple of squeezes of lemon and several shakes of garlic salt. My DH loves mayo with his but I'm not a huge fan of it.

I worked at Outback for several years in college and learned that all the veggies that come with the meals are cooked in the microwave, in a plastic baggie with ball of garlic butter...ever since then I've been cooking my veggies in the microwave in 1/2 the time that they take on the stove!

[Missy2U]

I steam them, then scrape out the choke, spread the leaves, and stuff it with tiny shrimp in a vinaigrette dressing.

[msnicolea]

LOVE artichokes! I made this last week--it was really tasty:

Lemon Braised Artichokes over Pasta

1 pound fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
1/2 cup chicken broth or stock
4 cups spinach, stemmed and washed
Lemon Braised Artichoke Hearts, recipe follows
1/4 cup chopped Italian parsley leaves
1 tablespoon butter
Kosher salt
Freshly ground black pepper
Grated Parmesan, for serving

Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.

Lemon-Braised Artichoke Hearts:
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium to large artichokes
1/2 lemon
Preheat the oven to 375 degrees F.

Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid.
Michael's Notes: If preparing a larger number of artichokes, just increase the marinade proportionately. Serve them as an appetizer salad on their own with their braising liquid. Make sure to have crusty bread on hand to sop up the juices. Slice or roughly chop and scatter across a cheese pizza. Be sure to drizzle some of the braising liquid on the pizza as well. Roughly chop and add to a risotto at the last minute just to heat through. Add some of the braising liquid, too, to flavor the risotto. Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time. Drizzle with olive oil just before serving.

Yield: 4 servings


And I'd love to try these, from Mario Batali:


Artichoke Fritters: Carciofi Fritti

1/4 teaspoon fresh brewer's yeast
2 whole eggs
1 2/3 cups all-purpose flour
1/2 cup warm water
1 sprig fresh parsley, chopped
2 cloves garlic, chopped
Salt and freshly ground black pepper
4 globe artichokes
1 lemon
Extra-virgin olive oil, for frying
Chili flakes

To make the batter, place the yeast, eggs, flour and water in a bowl. Blend gently to combine. Add the parsley and garlic. Stir to combine and season, to taste, with salt and pepper. Set aside for 30 minutes.
Meanwhile, cut off the spiky tips of the artichokes. Remove the tough outer leaves. Slice artichoke 1/4-inch thick and place in cold water with lemon juice to keep them from turning brown.

Fill a deep pot no more than halfway with extra-virgin olive oil.

Heat oil over medium high heat until it reaches a temperature of 360 to 375 degrees F.
The oil should remain at or around this temperature throughout the cooking process.

While the oil is heating, drain the artichoke slices and dredge through the flour mixture so that the pieces are floured on all sides. Set aside until the oil reaches temperature.

Working in batches of 6, fry the artichoke slices until golden brown. Use a slotted spoon or spider to gently drop the artichokes into the oil, being careful not to splatter the hot oil, 2 to 3 minutes. Using the same spoon or spider, remove the finished wedges to drain on paper towels. Serve immediately with a sprinkle of chili flakes and salt and pepper, to taste.

[c'est la vie]

WOW, all the cooking methods are great! Thanks ladies and keep them coming. :D

msnicolea Your Lemon Braised Artichokes over Pasta sounds delish!!

[Sage]

I'd love to have your recipe! Anything goes, really. As long as it tastes good. ;)

Well, they definitely taste good!! Not sure how healthy they are, but you said anything goes... ;)

Chicken and Artichoke Casserole
2 packages of Uncle Ben's Long Grain Wild Rice (original recipe)
4 cups cut cooked chicken
1 large can quartered artichoke hearts
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup mayonnaise
1 large package silvered almonds with skins
1 package of monterey jack cheese

Cook rice and cool. Place rice in greased 9x13 inch pan. Layer cooked chicken over rice, layer artichokes over chicken. Mix soups and mayonnaise and pour over all. Cover and bake at 350 degrees for 45 minutes to one hour until bubby. Add almonds and cheese and bake until cheese is golden brown.

Chicken with Lemon and Artichokes
4 skinless, boneless chicken breasts
2 Tbsp. Butter
2 Tbsp. Olive Oil
1/3 cup white wine
2 Tbsp. lemon juice
1 can artichoke hearts (drained)

Dredge chicken in flour. Heat butter and oil in pan and add chicken. Cook until chicken is cooked through. Add wine and dissolve drippings. Add lemon juice and artichokes. Return chicken to pan and bathe in sauce.

Greek Lemon Chicken
1 package split chicken breasts
1/2 cup white wine
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1 can artichoke hearts, drained

Rinse chicken and pat dry. In large baking dish, combine wine, olive oil, lemon juice and seasonings. Add chicken; cover and marinate for at least 3 hours. Preheat oven to 350 degrees. Add artichoke hearts to baking dish. Bake for one hour, basting occasionally. Serve over rice.

Bruschetta with Artichoke Hearts
1 jar (6.5 oz) artichoke hearts
1/2 cup grated romano cheese
1/3 cup finely chopped onion
5 Tbsp. mayonnaise
1 French baguette, sliced thin

Mix artichoke hearts, cheese, onion and mayo. Top slices of baguette with equal amounts of mixture. Arrange in single layer on baking sheet. Broil for two minutes or until toppings are bubbly and browned.

I could go on and on....I really love artichokes, if you can't tell. :) I also forgot to say earlier that artichoke hearts are also a great topping on pizza...I get that all the time. Now I am hungry!

[c'est la vie]

Sage Those recipes sound great!!! Thank you.

[MsPeachy]

I steam them, then scrape out the choke, spread the leaves, and stuff it with tiny shrimp in a vinaigrette dressing. I love this idea! Do you make a special vinagrette or use a premade dressing?


I need some tips on easy ways to remove the choke prior to steaming. Usually I can't get it all out and just end up making a huge mess. :o

[Missy2U]

I love this idea! Do you make a special vinagrette or use a premade dressing?

I need some tips on easy ways to remove the choke prior to steaming. Usually I can't get it all out and just end up making a huge mess. :o

Actually, I usually use the Good Seasons packet. Really, any premade vinegar based dressing will work - what I use usually depends on my mood (and what's on sale at Dominick's.) I'm all about easy. But any basic vinaigrette recipe would work. :D

Oh, and I remove the choke after steaming - that works the best for me.

[SunnyAB]

Ladies, I bought my first artichoke!!! (well, I think I have bought them before, but was always too afraid to do anything with it, so had to turf them) :rolleyes: I guess the 'choke' part scares the dickens out of me! Do you have to be extrememly careful to get every bit out - or is it easy to get out? (once its steamed that is). Maybe it will be more obvious once I actually try it and see what I am doing - but is it obvious to see what part is the choke? I'm afraid I will leave a fragment in there and then CHOKE myself. :eek: :(

[ignutzz]

Ladies, I bought my first artichoke!!! (well, I think I have bought them before, but was always too afraid to do anything with it, so had to turf them) :rolleyes: I guess the 'choke' part scares the dickens out of me! Do you have to be extrememly careful to get every bit out - or is it easy to get out? (once its steamed that is). Maybe it will be more obvious once I actually try it and see what I am doing - but is it obvious to see what part is the choke? I'm afraid I will leave a fragment in there and then CHOKE myself. :eek: :(

The choke is a dense collection of fuzz in the very center of the artichoke. When it's steamed well, the heart becomes very soft (similar to the consistency of an almost ripe avocado) and the choke is very easily scraped off the top of the heart with a spoon.

http://createconstruct.com/artichoke_choke.jpg

[c'est la vie]

ignutzz That's a GREAT explanation!! Thank you, that helps a lot to understand how to cook this weird (but sooooo delicious) thing! :D

[ignutzz]

You're welcome. The link I posted up thread (this one (http://www.elise.com/recipes/archives/000262how_to_cook_and_eat_an_artichoke.php)) also has good pictures of the choke and how to "de-fuzz" it.

[SunnyAB]

Thanks so much ignutzz! I was studying that site before - my gosh, you'd think I was going to perform surgery or something! :rolleyes: :D Well, I guess it will be a way. :p Can't wait to try this out!!

[c'est la vie]

Thanks so much ignutzz! I was studying that site before - my gosh, you'd think I was going to perform surgery or something! :rolleyes: :D Well, I guess it will be a way. :p Can't wait to try this out!!

Did you try it??? I cooked my first artichoke on Sunday. I had the leaves dipped into butter and garlic (delicious!!) and then I sliced the heart, dipped into egg batter and lightly fried the slices. then I added lemon and white wine and let it cook a bit. It has HEAVEN!!!
Thank you all for the recipes and tips!!!

[SunnyAB]

I tried it!! But I think my artichoke was a bit too old when I finally tried it, because some of the leaves were starting to discolor :( I still tried it though, and just pulled the few discolored off, and I'm pretty sure I am going to like it. I was afraid to try the heart because I thought if its not completely fresh and doesnt taste that good it will turn me off of it, so I thought I would just try another time. :rolleyes: On the artichoke I got, it seemed there wasnt that much 'flesh' on the leaf - sort of like the little 'moon' part on your fingernail. Is that what you found too? or did I just get a bum artichoke? :D I dipped the leaves in garlic and lemon butter too, and really liked it. (I had a parmesan/garlic type of dressing that I tried too - but it was much too overpowering, so I will stick to the butter) I wasnt sure what I would do with the heart either - so I will stick with very easy to begin with, so thanks for posting what you did!

[Amuse Bouche]

It's normal if the outer leaves are starting to discolor -- it doesn't affect the flavor of the heart. And yes, only a bottom "moon" of the leaves is edible (though more and more is as you get closer to the heart). I dip mine in mayo -- had a fabulous one this week. It's perfect artichoke season!

[seattleguamgirl]

I just tried the perfect artichoke dip: a pesto and mayo mixture. YUM! I grew up eating them with just mayo but looove the pesto-mayo.