I’ve stumbled upon a half a dozen fresh artichokes. Well, stumbled upon is maybe not the right choice of words. But either way, I have them. And I have no idea what to do with them!
So what are the best recipes you’ve stumbled across? I’ve had roasted artichokes at the Ren Faire before, so I am excited to hear what else there is to do with them.
Thanks!
-foxy
I’ll put this where the foodies hang out.
Moved from IMHO to CS.
Sorry about that, thanks Frank!
Well I’m no chef, but I can recommend these yummy stuffed artichokes. I haven’t actually made them this way in years, but when I did, I did them as recommended in the “Note” at the bottom, by lightly browning the bread crumbs before stuffing them. I also used to steam the chokes to pre-cook them, then stuffed them and put them under the broiler to crisp them a bit. Mmmmm artichokes!
Ok, I just found this Grilled Artichokes recipe that sounds amazing!
GRILLED ARTICHOKES
(Recipe for 4 artichokes, 8 servings ½ artichoke each)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
Ingredients:
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil
Method: 1. Slice artichoke tops off, crosswise. Trim Stems.
2. Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
3. Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy center and any purple tipped petals.
4. Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavor marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
5. Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
6. Serve hot or room temperature
We boil them until they are done and then peel off leaf by leaf, dipping them in lemon butter and scraping the yummy flesh off with our teeth until we get to the choke, scoop that out and then eat the base and as much as the stem as is yummy. I save fancy recipes for marinated artichokes. Fresh artichokes are too nice to mess with.
Any left over, we turn into cream of artichoke soup.
I ended up boiling them in some salty water with minced garlic, and peeling the leaves off into garlic butter. Mmm…I have about 3 left too, that I’ve been picking at all night.
Thanks everybody.
-foxy