Recipe: How to Prepare Artichokes + Recipes (7)

From the California Artichoke Advisory Board

Preparing Baby Artichokes
Choosing Artichokes
Artichoke Saute with Mustard and Chives
French Fried Artichokes
Stuffed Artichoke with Oriental Noodle Salad
Artichokes with Herbed Butter Sauce
Artichokes with Garlic Dip
Artichokes with Lemon-Yogurt Dip
Chicken Jerusalem

Preparing Baby Artichokes

How to Buy

Baby artichokes are sold in plastic bags or loose. Their size can vary from walnut to jumbo egg size. Size is no indication of age. (Some babies are bigger than other babies!) Choose baby artichokes that are firm and heavy for their size.

How to Store

Sprinkle your artichokes with a little water and place in a plastic bag. Refrigerate in the coldest part of your refrigerator. Fresh artichokes can be stored up to a week.

Basic Preparation

Baby artichokes can be boiled or steamed just like their bigger brothers.

Rinse the artichokes under running water or in a sink of cold water. Cut the stem off at the base of the artichoke. Bring enough water to cover the artichokes to boil in a stainless steel or glass pan. You can flavor the water with lemon juice, garlic cloves, a little olive oil or whatever you would like. Place the artichokes into water and bring back to boil. Partially cover and boil gently about 10 to 15 minutes or until tender. Test an artichoke for doneness after 10 minutes by poking a toothpick into the base where the stem was cut. If the toothpick goes in with little resistance (somewhat as it would go into a baked potato) the artichoke is done. Drain. Serve hot or cold with your favorite dipping concoction.

Advanced Preparation

When it comes to delicious flavor and eating pleasure, the baby artichoke not only stands up to its bigger brothers but surpasses them in diversity with a little simple preparation. Most baby artichokes have no developed fuzz or fibrous leaves in the center and by trimming off the tough outer green leaves you end up with a completely edible artichoke. Bend back the outer green leaves and snap them off at the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow. Using a stainless steel knife to minimize discoloration, cut the top cone of leaves at the point where the yellow color meets the green (green will be fibrous.) Cut the stem level with the base and trim any remaining green from the base of the artichoke. Cut in half or quarter horizontally. If there are purple or pink leaves, cut them out (Those leaves will be tough.) If the interior is white the entire artichoke is edible. Place in acidulated water (water with a few drops of lemon juice).

Choosing Your Artichokes

Artichokes are available in many markets year-round, with peak season in the spring, from March through May. In spring, look for artichokes that are compact, firm and heavy for their size. In the fall and summer, artichokes tend to be flared and conical in shape. Artichokes can in sizes from jumbo which can weigh 15 to 20 ounces, to baby which weighs just 2 or 3 ounces. Each size is mature when picked. To store them, sprinkle the artichokes with water, package in an airtight plastic bag and refrigerate. Cooked artichokes can be stored covered in the refrigerator once cool. Both cooked and raw artichokes will keep up to a week in the refrigerator. Cooking Artichokes

It's easier than you might think! Cut off the stem at the base and snip off the small leaves around the bottom. Trip the prickly tips off the remaining leaves with kitchen shears. With shears or a sharp knife, cut off the top 1 to 2 inches of each globe. Stand the prepared artichokes upright in a deep saucepan. Add 2 to 3 inches boiling water. Cover, cook 35 to 45 minutes at a low boil or until done - the base will pierce easily with a fork. Drain well, standing the artichokes upside-down.

But how do you eat it?!

Artichokes are fun finger food! Gently pull a leaf off, holding it at the top end. The soft meaty part on the inside bottom of the leaf is what you want! If you'd like, dip it in drawn butter, mayonnaise, aioli or another dip. Pull the bottom of the leaf through your teeth to get the soft inside of the leaf and the meat at the bottom. You can do this 'inside' up or down - whichever you feel is easier! Discard the remaining leaf. When you get through the leaves, scoop out the fuzzy center. The remaining base is called the heart which is edible (and some say the best part!). Cut it into small pieces and enjoy! Artichoke Saute with Mustard and Chives
Makes 6 servings

1/2 cup chopped natural almonds
3 tablespoons olive oil, divided
24 California baby artichokes, trimmed to edible stage
1/4 cup butter or margarine
2 tablespoons Dijon-style mustard
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
2 tablespoons finely sliced chives
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper

Saute almonds in 1 tablespoon oil until golden; reserve. Quarter artichokes lengthwise. Saute artichokes in butter 10 to 15 minutes or until tender. Add mustard and lemon juice and saute 1 minute longer. Toss with almonds, parsley, chives and remaining 2 tablespoons oil. Season with salt and pepper. French Fried Artichokes
Makes 6 to 8 servings

1 egg
1/2 cup milk
1/2 cup each flour and buttermilk baking mix
1 teaspoon each salt and baking powder
1/2 teaspoon garlic powder
1/4 cup minced onion
1 tablespoon chopped parsley
12 to 15 California baby artichokes, trimmed and halved
vegetable oil for frying
salt

In a small bowl beat egg and milk well. Beat in flour, baking mix, salt, baking powder, and garlic until well blended. Stir in onion and parsley. Dip artichoke pieces to thinly coat. (If batter is too thin, add more flour.) Heat oil to 350 degrees F. Depth should be about 2 inches. Fry artichokes, a few at a time, about 6 to 8 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. Sprinkle with salt.Stuffed Artichoke with Oriental Noodle Salad
Makes 4 servings

Salad:

6 ounces dried Chinese noodles, OR
spaghettini broken into 2-inch lengths
1 cup cucumber, peeled and chopped
1/2 cup shredded carrots
1/2 cup shredded radishes
1/4 cup thinly sliced green onion
4 ounces fresh snow peas, blanched and cut into thin diagonal strips
4 medium California artichokes, prepared and cooked as directed for whole artichokes

Dressing:

1/2 cup unseasoned rice wine vinegar
1/2 cup fresh orange juice
1 tablespoon grated orange peel
1 1/2 tablespoons light soy sauce (reduced sodium)
1 teaspoon sesame oil
4 teaspoons peanut oil
2 tablespoons fresh ginger root, finely minced
2 teaspoons minced garlic
1 teaspoon sugar
1/8 teaspoon cayenne pepper

Halve artichokes lengthwise. Remove and discard center petals and fuzzy center; set aside. Cook pasta until done but slightly firm, rinse and set aside. In a medium bowl, whisk together dressing ingredients. In a large bowl combine pasta, cucumber, carrots, radishes, green onions and snow peas. Toss noodle mixture with HALF of the dressing; reserve the remaining half. Arrange two artichoke halves on each plate. Spoon noodles into halves. Use reserved dressing as dip for artichoke leaves. Serve immediately.Artichokes with Herbed Butter Sauce

1 1/2 cups dry white wine
1/3 cup minced shallots
1 tablespoon lemon juice
1 teaspoon oregano, crushed
3 tablespoons butter, chilled
1 tablespoon minced parsley
4 medium California artichokes, prepared and cooked as directed

Heat wine and shallots over medium heat until mixture is reduced to 3/4 cup. Add lemon juice and oregano. Cool slightly; return pan to low heat. Slowly add butter in small amounts, stirring constantly until sauce thickens. Garnish with parsley. Serve with cooked artichokes.

Makes 4 servings.

Artichokes with Garlic Dip
Makes 4 servings

1 cup plain low fat yogurt
1 tablespoon each chopped parsley and chives
2 teaspoons chili sauce
1/2 to 3/4 teaspoon garlic salt
1/8 teaspoon pepper
4 medium California artichokes, prepared and cooked as directed.

Combine all ingredients except artichokes; blend well. Refrigerate until serving. Serve with cooked artichokes.

Artichokes with Lemon Yogurt Dip
Makes 4 servings

1 tablespoon lemon juice
1 teaspoon Dijon-style mustard
3 tablespoons olive oil
3/4 cup plain lowfat yogurt
1 teaspoon each honey and grated lemon peel
salt and pepper to taste
4 medium California artichokes, prepared and cooked as directed for whole artichokes

Combine lemon juice and mustard. Gradually blend in oil until thickened. Combine yogurt, honey, lemon peel, salt and pepper until smooth. Refrigerate, covered, until serving time. Served with cooked artichokes.

Chicken Jerusalem
Makes 4 servings

16 to 20 California baby artichokes, trimmed to edible stage - do not halve or quarter.
1 1/2 pounds chicken breasts, boned, skinned and sliced (about 1/4 inch thick, across grain.)
salt and pepper
2 tablespoons vegetable oil
3/4 cup sliced celery
1/2 cup sliced mushrooms
1/2 cup each dry white wine and heavy cream
1/4 teaspoons each dried rosemary and oregano, crushed
Hot cooked rice

Boil or steam artichokes about 10 minutes or until barely tender. Cool and halve. Season chicken with salt and pepper. Saute in oil over medium heat about 3 minutes. Add celery, mushrooms and artichokes; saute 3 to 5 minutes. Add wine, cream and seasonings; simmer about 5 minutes or until liquid is reduced by half. Season to taste with salt and pepper. Serve over hot rice.