- 4 young small artichokes
- 1 lemon
- 2tbsp olive oil
- 1 onion, chopped
- 100g (3½oz) bacon, chopped
- 2 carrots, peeled and sliced
- 2 cloves garlic, crushed and chopped
- 1 bunch oregano
- 1 bay leaf
- 200ml (7fl oz) white wine
- 200ml (7fl oz) chicken or vegetable stock
What to do
Trim the stalks and cut the top off each artichoke leaf. Then cut in half, lengthways, and with a small knife cut out the choke (hairy, silky fronds). Rub cut leaves all over with lemon juice. In a large pan sauté onion, bacon and carrots for 3 minutes, add garlic and cook for 2 more minutes. Put in the artichokes, oregano and bay leaf, and pour over the wine and stock. Cover and simmer on a gentle heat for 30 minutes. Remove lid, increase the heat and reduce the stock by half, serve spooned over the artichokes. You can add fish fillets for the last 10 minutes of cooking, if you like.
Roasted Artichoke and Shallot salad
2 (9 ounce) boxes of frozen artichoke hearts, chopped
8 large shallots, peeled
8 large pimento stuffed green olives, coarsely chopped
6 tablespoons virgin olive oil, divided
1/2 tsp Dijon mustard
1 tsp fresh lemon juice
1 Tbsp white wine vinegar
Heat oven to 350 degrees. Toss the shallots with 2 tablespoons olive oil, season lightly with salt and pepper. Put shallots in a glass roasting dish and cook for 10 minutes. In the meantime, toss the artichoke hearts with 2 tablespoons of olive oil. Add the artichokes to the shallots and continue to roast for 15 – 20 more minutes. Remove artichokes and shallots from the oven and allow to cool. Whisk together remaining 2 tablespoons of olive oil, lemon juice, vinegar and Dijon mustard. Roughly chop the olives. Toss the artichokes, shallots, green olives and whisked dressing and mix well. Refrigerate until ready to serve. Flavors are best enjoyed at room temperature. Can be served cold as well.
- 1 (16-ounce) bag frozen artichokehearts, thawed
- 1 (14-ounce) can low-sodium chicken stockor broth
- 3/4 cup Marsalawine
- 2 teaspoons Italian seasoning
- 1 tablespoon crushed garlic
- 1 medium Roma tomato, seeded and diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons lemon juice
Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes. To serve, use a slotted spoon to remove hearts from braising liquid.
Braised Baby Artichokes with Garlic, Thyme, and Parmesan
1 lemon, halved
About 20 very small artichokes, or 10 small artichokes (see headnote)
5 large cloves garlic, thinly sliced
1/3 cup olive oil
1 cup water
4 sprigs thyme
Fill a medium-sized bowl with cool water, and squeeze 1 half of the lemon into the water. Cut off all but about half an inch of the artichoke stems, and trim off the tops to remove any thorns. Break and peel off the outer layers of leaves until the tender, yellowish inner leaves show. (When in doubt, keep peeling: you don’t want to wind up with a mouthful of tough leaves.) If you want, pare the ragged edges of the base where the outer leaves were torn off. If your artichokes are only small – as opposed to very small – cut them in half from stem to tip. If there is a choke inside, use a demitasse spoon (or something similar) to scoop it out. As you finish working with them, drop the prepared artichokes into the bowl of lemon water. In a shallow, nonreactive pan – I used a 10-inch skillet – combine the artichokes, garlic, olive oil, water, and thyme. Season lightly with salt, cover, and bring to a gentle simmer. Cook for 10 minutes, until the artichokes begin to soften, shaking the pan occasionally. Remove the lid, raise the heat slightly, and cook for a few minutes more, shaking the pan occasionally, until the artichokes are soft and tender. Salt again, and squeeze the other half of the lemon into the pan. Serve the artichokes warm, with some of their liquid and with curls of Parmesan on top.
- 3 tablespoons olive oil, plus 1/4 cup
- 1 pound button or Roman mushrooms, trimmed and chopped (about 4 cups)
- 1 onion, diced
- 4 garlic cloves, chopped
- 4 slices prosciutto(about 2 ounces), chopped
- 2 tablespoons chopped fresh parsleyleaves
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 fresh artichokes, trimmed and cleaned
- 2 cups white wine
In a large, heavy skillet heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, onions, and garlic. Cook, stirring frequently until the mushrooms are tender and the onions are golden. Transfer the mushroom mixture to a medium bowl and let the mixture cool slightly. Add the prosciutto, parsley, Parmesan, salt, and pepper and stir to combine. Gently pull apart the leaves of the trimmed artichokes to slightly widen the spaces between the leaves. Stuff the mushroom mixture in the spaces between the artichoke leaves. Place the artichokes in a heavy, high-sided pan so they fit snugly enough to stay upright. Pour the wine and 1 cup of water into the bottom of the pan. Pour the 1/4 cup of olive oil over the top of the artichokes. Place the pan over medium-high heat. Cover the pan and bring to a simmer. Reduce the heat to low and simmer for 45 minutes, until the artichokes are tender. Remove from the pot and serve immediately.
Artichokes with Shrimp
Ingredients for 4 servings: 16 artichokes, 16 fresh shrimps (or frozen if they are good enough. If you choose this possibility, a good sign of high quality is seeing large and not broken whiskers), a bunch of fresh parsley, 4 garlic cloves, olive oil (0,4º), salt and sea thick salt.
- Clean and take away the greener leaves of the artichokes and rub them with a lemon to avoid oxidation. Boil or Roast them until tender. I boiled them in salty water with some olive oil inside their hearts and some salt too. When tender, reserve.
- In a sauce pan, fry the shrimps with a generous amount of olive oil. Sprinkle with some salt, 30 seconds each side is enough. Reserve them aside and use that oil to make the sauce.
- Peel and chop the garlics and throw in the pan, turn heat low and when fragrant add the chopped parsley. Stir for some seconds and reserve.
- Peel the shrimps and if fresh squeeze their heads’ juices inside the green sauce. Stir the sauce and add more olive oil if you feel it necessary.
- Present the plate with the artichokes, the peeled shrimp half in, the green sauce on top and inside the artichoke and sprinkle with some sea salt.