SIMPLE WAYS TO PREPARE AND COOK FRESH ARTICHOKES

These wonderful vegetables are in season now and here are some ideas to make the most of them.

Always chose tight heads and they should be vibrant jade green, with jade green stems..avoid any that look dry or have been badly bruised..blackened petals (artichokes are part of the thistle family and these vegetables are the flowers of this plant)

The small heads are used for pickling, baking or deep frying in batter

The medium or large are for appetizers/salads

The larger ones are chosen for their heart, as their petals will be too tough.


General info for prep.

Always keep a bowl of clean cold water with 2 tbsp lemon juice added available, and as each artichoke is peeled and prepped it can be soaked in this to prevent discoloration.

Trim off 1 inch of the stem and peel..it is edible.
Remove any coarse or misshapen petals and wash well under running water.
Using kitchen scissors, remove all the spines on the petals

For whole artichokes cook immediately in boiling salted water 15-40 mins depending on size..they are done when the heart is tender see photo above.

For the hearts, trim off all the  outside petals, and remove the stem.
Trim the base with a sharp knife and remove all the sharp ends of petals.
Leave the heart whole or cut into halves or 1/4's.
remove the choke with a small spoon.
Drop into the lemon water & boil in salted water for 10-15 mins.

To cook sliced..trim as above and slice off all the green petals.
Leave 1/2 inch white petals on base of artichoke.
Slice firm base into 1/4 inch slices and cook in boiling salted water.


 OR
Saute in butter or olive oil until tender

OR 
Dip into seasoned flour and fry in hot oil, drain on paper towel, and serve very hot.


To Freeze...prepare as for cooking whole, then scald in boiling salted water .
3tbsp lemon juice to 3 quarts water for 8 -10 mins.

For hearts or slices scald for 2-3 mins
Cool both kinds in cold or iced water , drain and package...whole directly in freezer bags, small sized freeze on  trays covered in wax paper, when frozen pack into bags.



Artichoke Halves, Greek Style

serves 6


6 medium Artichokes
WATER
3 lemons
2 tbsp wholewheat flour
2 cups chopped onion
1 cup olive oil
1/2 cup minced pitted olives
sea salt and pepper

Remove 1 inch off stems and the bottom leaves..also trim off the thorns from outer petals.
Cut off the tops(1 inch) , cut in halves and remove choke.
Soak in 4 cups water and juice 2 lemons.
Meanwhile:
Sprinkle the flour over the onions and heat the oil in a skillet.
Saute the onions, until lightly browned.
Arrange the drained artichoke halves cut side up in a large roasting pan or heavy bottomed skillet
Add the  juice of remaining lemon to the browned onions and oil, and pour this over the artichoke halves.
Top with chopped olives
Add 1 cup water, at the side and cover tightly and  bring to boil then simmer over low heat until the artichoke hearts are tender..20-30 mins.

Stuffed Artichokes, Italian Style
Serves 4

4 Medium artichokes
2 cups soft breadcrumbs
1 cup grated Parmesan cheese
1/2 cup minced parsley
4 cloves garlic smashed and minced
1 cup minced onion
1 tsp sea salt
1/2 tsp pepper
4 tbsp olive oil


Cut the stems off and about 1 inch off tops and with scissors, remove the sharp ends of all petals.
Spread open the artichokes as seen in photo above, and wash thoroughly under running water and drain upside down.
Mix the remaining ingredients except the oil and stuff the artichokes well, ( it is optional to remove the center petals and choke at this point).
Make sure that some of the mixture is in all the petals and packed down well.
Set in a deep sided heavy saucepan and add boiling water to come halfway up the sides of the artichokes, and 3 tsp sea salt.( per 3 quarts)
Pour 1 tbsp olive oil over each artichoke and bring to boil and simmer covered for 1 hour* or until tender and petals are easy to remove.
Remove from the pan with tongs, allow to drain and serve hot with lots of napkins
(*adding more boiling water as needed)

 To grill...use halves or quartered, brush generously with olive oil (may also use fresh rosemary instead of a brush) and broil or BBQ,  turning and brushing with oil as necessary.
sprinkle with flaked sea salt and ground black pepper.

Serve roasted/grilled or broiled with garlic mayonnaise, any salad dressing, lemon wedges, pesto.