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Artichoke Recipes Artichokes Braised in Chicken Stock with Capers Artichokes with Herbed Butter Sauce Artichokes with Honey Mustard Dip Stuffed Artichokes (Carciofi Ripiene) Artichokes Braised in Chicken Stock with Capers Serves 4 4 large artichokes, stems removed and top third trimmed off 1 Tbs. butter 2 Tbs. capers 2 cups chicken stock Add 1 inch of water to a large pot and bring to a boil. Add the prepared artichokes and cover, reducing heat to maintain a simmer. Cook for 20 minutes. Remove artichokes, and discard cooking liquid. Add butter to pan over medium-high heat. When foam subsides, add capers and sauté for 30 seconds. Add chicken stock and bring to a simmer. Add artichokes, cover, and braise for an additional 20 minutes or until tender. Serve artichokes with stock on the side for dipping. For a stronger dipping sauce, boil stock mixture until reduced by half. —The Cook’s Bible by Christopher Kimball Artichokes with Herbed Butter Sauce Serves 4 1-1/2 cups dry white table wine 1/3 cups minced shallots 1 Tbs. lemon juice 1 tsp. oregano, crushed 3 Tbs. butter, chilled 1 Tbs. minced parsley 4 medium artichokes, prepared and cooked as directed for whole artichokes Heat wine and shallots over medium heat until mixture is reduced to _ 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. —California Artichoke Advisory Board Artichokes with Honey Mustard Dip Serves 4 4 medium artichokes 1/2 cup light mayonnaise 2 tsp. honey 1 tsp. prepared mustard 1/2 tsp. fresh lemon juice Trim and cook artichokes. Turn artichokes upside down to drain. Serve immediately, at room temperature, or wrap in plastic wrap and refrigerate. Combine mayonnaise, honey, mustard, and lemon juice; mix well. Use sauce for dipping each artichoke leaf and pieces of the artichoke base. —The Cinncinnati Post Stuffed Artichokes (Carciofi Ripiene) Serves 6 Here is a recipe very similar to the one my Sicilian grandmother used. This version provides your guests with the added luxury of an artichoke with the inedible center already removed. The savory stuffing is fantastic; and the aroma of it will make your house smell wonderful. Serve with a big glass of ice water! 6 artichokes 1 Tbs. vinegar or fresh lemon juice 1 cup crisply toasted bread crumbs 1 cup freshly grated Romano cheese 1 cup chopped fresh parsley 1/2 tsp. garlic powder Salt and freshly ground pepper, to taste Juice of 1 lemon 3 to 4 Tbs. olive oil Cut off stems and thorny tops of the artichokes. In a large non-reactive pot, bring to a boil enough water to cover the artichokes. Add the vinegar or lemon juice to the boiling water. Add the artichokes and cook until just tender (they will cook further after stuffing and, if overcooked, will fall apart). Drain and rinse with cold water, then drain well again. Preheat oven to 325¼F. Combine the bread crumbs, cheese, parsley, garlic powder, salt, and pepper. With your fingers, carefully and delicately pull the artichoke leaves away from the center, widening the opening in the center enough so that you can pull the tiny core of leaves formed over the artichoke heart. With a spoon, scrape off the fuzzy choke, taking care not to damage the tender precious heart just beneath it. Sprinkle the bread crumb mixture into the center cavity and between the leaves of each artichoke. Carefully push the artichoke leaves back into a more closed position. Place the artichokes in a baking dish and sprinkle with lemon juice and olive oil. Bake, uncovered, for 20 to 30 minutes until hot. Serve immediately. Serves 4 to 6 You can buy frozen or canned artichoke hearts for convenience. Try this recipe the next time you have leftover mashed potatoes. 1 lb. frozen or canned artichoke hearts 1 to 2 cups mashed potatoes 4 Tbs. butter 1 Tbs. chopped fresh tarragon or 1 tsp. dried 1/2 tsp. grated lemon rind Salt and freshly ground pepper, to taste If using frozen artichoke bottoms, steam or
boil until tender. If using canned, drain thoroughly. Purée
the artichoke bottoms in a food processor or blender. In a saucepan
over low heat, combine the artichoke purée with the remaining
ingredients and heat until warmed through, stirring occasionally.
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