In my recent posts about our local farmer’s market you have seen photos of the beautiful artichokes that my friend, Tom, at DeNoble’s Farm, brings to the market each Saturday. He grows several varieties including the gorgeous purple Italian that we all love. Last week he brought small, chokeless artichokes that are so delicious when sauteed in olive oil and seasoned with fresh herbs. DeNoble’s farm is located in Tillamook, Oregon, a small central coast town with a very mild climate, fertile soil and high humidity where these thistly globe thrive.
This week I used a recipe that Susan, at Savoring Time in the Kitchen, recently prepared for her gourmet dinner group. Susan wrote that this recipe will be her artichoke recipe of choice from now on, so with a recommendation like that I just had to try it. Outer tough leaves are trimmed away, the choke is removed, and the stem is peeled so what is served is completely edible. The artichokes are then simmered in a white wine based broth that becomes all the sauce these lovelies need. I served the halves at room temperature with slices of toasted baguette spread with herbed goat cheese. I completely agree with Susan’s evaluation of this scrumptious dish. It’s a keeper.
UPDATE: If you aren’t sure how to trim artichokes Susan has an excellent tutorial on her blog that you will want to check out.
- 6 long-stemmed artichokes
- 3 cloves garlic, finely chopped
- 1 lemon, thinly sliced and seeds removed
- 4 tablespoons flat-leaf parsley, chopped
- 2 tablespoons mint, leaves only, roughly chopped, 1 tablespoon reserved
- 1 teaspoon hot red pepper flakes
- ½ cup extra-virgin olive oil, plus extra for drizzling
- 1 cup dry white wine
- 1 cup water
- Coarse sea salt
- With a potato peeler or knife, peel dar, bitter outer skin off stems and remove bottom 1″ of stem. Remove coarse outer leaves down to softer, more yellow leaves. Remove choke and slice 1″ off top of artichoke. Hold in acidulated water or squeeze fresh lemon juice all over the artichokes.
- In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil. In the cavity of the artichoke from which the choke has been removed, place 1 teaspoon of the herb mixture and rub a little over the top. repeat this procedure with the remaining chokes.
- Arrange all chokes end side up in a deep pan that keeps them close together so they don’t fall over. Scatter the lemon slices around them, pushing them down around the artichokes. Sprinkle the red pepper flakes over the top. Add the oil, wine and water and a pinch of salt. Cover and simmer over medium low het on the stovetop for about 30-40 minutes or until just tender. Refrigerate until ready to use and then bring to room temperature.
- Remove lemon slices and continue to cook juices until reduced by half. Serve as a sauce, drizzled over artichokes.
- When ready to serve, bring artichokes to room temperature. Slice in half and garnish with a sprinkle of sea salt, a drizzle of the cooking sauce, and a little reserved chopped mint.
I’m joining Mary and Little Red House for this week’s Mosaic Monday.
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