Local, Southern California grown globe artichokes are in season now, and here are some tips to produce fabulous flavors...it does take time but it is well worth it and so much better than the plain old steamed.
Chose artichokes with leaves that are tightly packed and there are no dry or discolored spots on the stem, and out leaves
I used cut off the stems and peeled them and added to my vegetable soup..the choice is yours.
When prepping artichokes have lots of fresh water with juice of lemons in it to prevent oxidization.
Wash the whole veggies well in running water, then drain upside down like a pinecone
Using kitchen scissors, remove all the spines from the top of the leaves.
Using a heavy kitchen knife remove 1/4 inch from the top of the vegetable, then cut into 1/4's, remove the furry/hairy choke with a sharp pairing knife,and plunge directly into lemon infused water, cut side down.
When all are prepped, drain, then place cut side up on a greased baking sheet, drizzle with olive oil and coarse sea salt, cover with aluminum foil and bake for 30 mins in a 400f oven top shelf.
Remove from tray and place in a large bowl with fresh rosemary and a little white wine..allow to cool, and marinate overnight
I am using mine as a warm Sicilian style salad..so they will be steam stirred at the client's home with cooked chickpeas, own grown tomatoes and a dressing of apricots, kumquats and cashew butter, served with al dente pasta bows (farfel).
My client's said this was the best pasta salad ever
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