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Artichoke Adventures!

By Allison Kociuruba, April 3, 2011  |  Meet the Blogger  |  More Posts by Allison Kociuruba
Artichokes are one of the more adventurous vegetables to tackle and if you are new to cooking them whole, spring is the best time to work with these bulb-like beauties. Artichokes thrive in coastal climates like California and have a pretty short peak season (from March to May). Their versatility is endless (once you get past the prep work). Enjoy artichokes steamed, grilled, braised or baked! Using a fresh artichoke requires some minimal trimming for steaming whole or a bit more to cut down to the artichoke’s heart, prized for its flavor and tenderness. Remember with all fresh artichoke recipes that you need to scrape out the fuzzy top of the artichoke heart with a small spoon or melon baller and discard it. This recipe for steamed artichokes gives you step by step instructions. 1. Steam whole artichokes and serve with Lemon Butter Sauce for dipping the leaves. Or make a quick aioli by whisking chopped roasted garlic cloves and tarragon or chives into mayonnaise. 2. For an even easier dip for your steamed artichokes, use your favorite salad dressing. 3. Make a “creamy” dipping sauce (without dairy) featuring walnuts and chives. 4. Trim artichokes, steam and cut in half. Fire up the grill, lightly brush chokes with olive oil and grill until tender and lightly charred. 5. Stir chopped steamed artichoke hearts into store-bought potato salad or chicken salad. 6. Make a tangy refreshing salad with quartered steamed artichoke hearts, orange and grapefruit segments as well as their juices and a pinch of salt and pepper. Toss with chopped chives. 7. Make a simple pasta with the bold flavors of artichokes, sundried tomatoes and Parmesan cheese over spinach fettuccine. 8. Take whole steamed chokes one step further and place stem down in a large baking dish, pull leaves back gently to spread open and stuff with a mixture of toasted whole wheat bread crumbs, lemon zest, minced garlic and chopped fresh parsley. Bake until golden and heated through. 9. Or, for a protein-packed stuffed artichoke try Baked Artichokes Stuffed with Red Quinoa. 10. Create a seasonal artichoke bruschetta. Combine chopped steamed artichoke hearts, sliced green onions, thinly sliced radishes and a light drizzle of extra-virgin olive oil. Spread over thinly sliced toasted baguette. Now it’s your turn. What artichoke adventure will you take?
Category: Food & Recipes, Produce




Ronda Dunkin says ...
I need a vegan non-fat dipping sauce for artichokes (E2 Diet) Thanks.
04/06/2011 12:55:28 PM CDT
kristen says ...
Oh my, these all sound so good! Any ideas on how to make something like the breaded and fried (I know, not very healthy, but just as an occasional treat) kind one gets at restaurants but gluten free and maybe not quite so unhealthy? I have been thinking of rice flour (panko?) and olve oil and just a quick stove top fry...?
04/06/2011 3:42:50 PM CDT
bepkom says ...
@Kristen: Pan-frying will be just slightly less unhealthy than a true deep-fry.......but there's no reason to not indulge every once and a while. And you can certainly use gluten-free panko breadcrumbs if you have an intolerance to gluten or wheat.
04/06/2011 4:18:20 PM CDT
Tina says ...
I love to tempura the hearts...yummy!
04/06/2011 6:11:07 PM CDT
Leah says ...
@ Michael: Actually deep-frying absorbs far less oil than pan-frying
04/06/2011 7:50:20 PM CDT
Amy says ...
@Ronda - what about a silken tofu and lemon juice sauce? With a bit of garlic, agave or honey, and whatever herbs and spices you like - blended or processed in the food processor. A yummy substitute for mayo & aioli and totally E2!
04/06/2011 10:37:19 PM CDT
debbie T says ...
oh yum. I saw this article linked on the WF home page this AM, and when I shopped there this afternoon, I bought some baby artichokes. I think I'm make them with pasta and sun dried tomatoes, garlic and olive oil. I have never made fresh artichokes, so I'm excited to try. I heard that the baby ones don't have a choke, so I'll have to check.
04/07/2011 6:27:14 PM CDT
Tony Russo says ...
What? No Cynar?
04/12/2011 11:08:17 AM CDT
Sis.T'Dania says ...
I love that I can do other recipes with artichokes..thanks a lot..
04/12/2011 9:01:17 PM CDT
Deb McCarley says ...
These all sound fantastic. ...... I can't wait to get home and give some of these receipe's a go.... thanks
04/18/2011 10:15:33 AM CDT
Trapper says ...
Can you explain this part better: "scrape out the fuzzy top of the artichoke heart with a small spoon or melon baller and discard it." Will I know it when I slice it in half?! Thanks!
04/27/2011 12:08:14 PM CDT
Joyce Drake says ...
Where do your artichokes come from?
08/30/2015 4:49:51 PM CDT
Nikki - Community Moderator says ...
@JOYCE - Our produce vendors will differ between stores. Check with your local store directly to find out where their artichokes come from.
09/01/2015 11:05:00 AM CDT
Barbara Madden says ...
I'm looking for information about how to wash the artichokes before stuffing them. And I am looking for how to cook them by baking or steaming and for how long. I've only made them once and leaves were very dry. I baked them in 1" of water, uncovered, for about 25 minutes. Should I have covered the baking pan? My late mother steamed them in water for 20 minutes, stuffed them and baked them for 20-25 minutes, uncovered. The leaves were very meaty and delicious. Help!
01/22/2016 2:32:32 AM CST