Artichokes: Not Guilty, But Delicious
Artichokes are one of my favorite vegetables, and their long cooking time lends them especially well to slow cooking. They are a member of the thistle family, and native to the Mediterranean, which makes them particularly complementary in Mediterranean cooking, including dishes such as stews and braises.
The vegetable is the artichoke plant’s immature flower bud, and the popular old wive’s tale that the inner core of the fibrous and stringy “choke” can actually cause you to choke is just that. Although, those prickly little spikes that surround the delicious heart may unpleasantly stick in the throat, there is not one documented case of death by artichoke. In fact, artichokes are healthy, providing an excellent source of fiber, magnesium, folic acid, and a dose of vitamin C. When selecting artichokes in the market, choose those that are firm and fresh with tightly closed leaves, for optimal freshness. They are best when cooked as soon after purchasing as possible.
To prepare an artichoke for cooking, trim the outer leaves with kitchen scissors, then trim around the base so that the artichoke will stand on its bottom. You can then use a spoon or melon baller to scoop out the center, including the spiky choke. Once each artichoke is prepared, submerge it in acidulated water (water that has been mixed with a bit of lemon juice) until you are ready to cook with them. This important step prevents them from being exposed to the air and turning brown. If you are making a recipe that calls for just the artichoke heart, you can then trim each artichoke down to the heart, discarding the remains. You may want to cut larger artichokes into quarters or eighths once they are trimmed. A good alternative if you are running short on time is to use a frozen bag of artichoke hearts.
When using baby artichokes, you can skip some of the preparation and simply trim the outer leaves; the choke will not present as much of a problem as in the full sized globe variety. Baby artichokes can be halved before cooking with them or left whole.
Creamy in texture and rich in flavor, braised artichokes are a versatile way to take advantage of the availability of fresh artichokes. This slow-cooked dish requires little attention and can be mostly made in advance. If fresh artichokes are unavailable, use about two cups thawed, frozen hearts, or drained, marinated hearts. The braised artichokes can be served as an appetizer or on their own with the braising liquid and some warm, crusty bread to soak in the juices. For a light and sunny summer supper, consider braising artichokes in the slow cooker, and then combining them with risotto or some freshly cooked Fettuccine pasta.
Braised artichokes can also be chopped and mixed with some lemon zest for Artichoke and Lemon Confit on Garlic Rubbed Toast (Crostini). The crostini can be made from sliced baguettes or Italian bread that is toasted and rubbed with fresh garlic. Lemon and garlic are natural partners to artichokes, and this can be served as a unique hors d’oeuvre or snack.
With a little advance preparation, you can enjoy slow cooked artichokes in a number of different ways.
Made with artichokes, artichoke hearts, lemon, fettuccine pasta, olive oil, garlic, fresh oregano, chicken or vegetable stock
Serves/Makes: 6
***Lemon-Brased Artichoke Hearts***
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 1 1/2 teaspoon finely chopped fresh thyme leaves
- 1 1/2 teaspoon minced garlic
- 1 1/2 teaspoon kosher salt
- 1 small pinch freshly ground black pepper
- 4 medium to large artichokes
- OR
- 1 bag (16 ounce size) frozen artichoke hearts
- 1/2 lemon
***Fettuccine***
- 1 pound fettuccine pasta
- 1/4 cup olive oil
- 4 cloves garlic, sliced
- 2 teaspoons fresh oregano leaves
- 1/2 cup chicken or vegetable stock
- 4 cups spinach, stemmed and washed (optional)
- 1/4 cup chopped Italian parsley leaves
- 1 tablespoon butter
- kosher salt
- freshly ground black pepper
- grated Parmesan cheese, for serving
Artichoke Hearts: Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in the slow cooker. Mix well and set aside while preparing the artichokes.
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, cover and cook in the slow cooker on low until the artichokes are tender when pierced with a fork, about 4-6 hours. Remove from the slow cooker and let cool in the cooking liquid.
Fettucine: Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan cheese and serve.
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