RECIPES: Artichoke recipes for springtime and beyond
Spring is peak season for artichokes, the edible prickly bud of a plant that, if left to bloom, would yield fields of stunning purple flowers.
Kevin Fisher, executive sous chef at Sea Root at the Hyatt Regency Monterey Hotel and Spa, spent 11 years in Perry, Georgia, when his dad’s job in the produce business brought him South. In Georgia, the family ate fresh vegetables every day, including artichokes. “I tell people I didn’t know vegetables came in a can until I was 22.”
The most popular artichoke dish on Fisher’s menu is his Fennel Sausage-Stuffed Artichokes, based on traditional stuffed artichokes but reimagined to be easier to serve and eat.
“People love it because it’s not as elaborate as the traditional version. This way they get the flavors from the stuffing and the meaty artichoke heart in every bite,” Fisher said. “And when people try it with us and see how good it is, they are tempted to try making it at home.”
Judy Burditt of the California Artichoke Advisory Board suggests enjoying artichokes in vegetarian chili with artichokes as the star ingredient, artichoke guacamole made with pureed artichoke hearts, turkey stuffed with sundried tomatoes and artichokes, artichoke salsa, and even chocolate-covered artichoke hearts and artichoke cupcakes. “I’ve served artichokes steamed, boiled, grilled, pureed, sauteed and stewed. Your imagination is the only limit.”
Buying, storing and steaming artichokes
Look for small- to medium-size artichokes with stems the width of a quarter. The leaves should be tight at the crown and the artichoke should squeak when you squeeze it.
Slice 1/8-inch off the stem and arrange the artichokes in a bowl like a bunch of flowers, with just enough water to come 1/2-inch up the stems, until ready to steam. They can sit at room temperature for up to two days.
To steam an artichoke: wash it under cool running water to remove any dirt between the leaves. Pull off and discard lower petals along the stem. Cut off and discard the top quarter of the artichoke. If desired, trim the thorns from the tips of each artichoke petal.
Put artichokes in a steamer on the stove or in the microwave. Cooking times vary by freshness, size and variety and can range from 20 to 50 minutes on the stovetop and 6 to 7 minutes on high in the microwave. To check if the artichoke is done, use a sharp knife to pierce through the stem. If it goes in easily, the artichoke is ready. Stand the artichokes upside down on a rack to drain.
When the artichokes are cool enough to handle, gently separate the leaves at the top and pull out the purple-tinged leaves at the center. Use a teaspoon to scoop out the fuzzy center at the base of the artichoke. This is the choke and should be discarded along with the purple-tinged leaves. The bottom, or heart of the artichoke, is entirely edible.
RECIPES
Celebrate artichoke season with fresh artichokes and jarred artichoke hearts. Freshly steamed artichokes shine in a composed salad as well as stuffed with sausage. Store-bought artichoke hearts make easy work of an Italian antipasti and an inspired take on a green bean casserole.
Sausage-Stuffed Artichokes
This recipe from Kevin Fisher, executive sous chef at Sea Root, at the Hyatt Regency Monterey Hotel and Spa, is a variation of traditional stuffed artichokes. Fisher makes his own sausage with coarsely ground pork, toasted fennel seeds, parsley, cayenne, oregano and garlic, but says using purchased sweet or spicy Italian sausage is fine.
- 6 steamed artichokes (see cooking notes above)
- 1/2 pound bulk Italian sausage
- 1 cup shredded Monterey Jack cheese
- 1/4 cup 2% milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- Pinch salt
- Heat oven to 325 degrees. Lightly grease a baking dish large enough to hold the steamed artichokes. Arrange artichokes in prepared baking dish.
- In a medium bowl, combine sausage, cheese and milk. Use your hands to mix everything together.
- In a small bowl, whisk together flour, baking powder and salt, then pour over meat mixture and, using your hands, lightly mix together. Divide the sausage mixture between the six artichokes, lightly patting the sausage on the tops of the artichokes. Bake 10 minutes or just until sausage has cooked. Serve immediately.
Nutritional information
Per serving: Per serving: 211 calories (percent of calories from fat, 65), 11 grams protein, 7 grams carbohydrates, 1 gram total sugars, 1 gram fiber, 15 grams total fat (7 grams saturated), 44 milligrams cholesterol, 384 milligrams sodium.For nutritional calculations, a “pinch” is defined as 1/16 teaspoon.
Suzi Sheffield’s Spring Artichoke Salad
Beautiful Briny Sea owner Suzi Sheffield was inspired by a recent trip to Paris when she created this recipe.
Sheffield says that the hazelnuts can be replaced with toasted pecans, pine nuts or almonds, and additions could be other spring ingredients such as pea shoots, microgreens and nasturtiums. Sheffield used a 4-inch ring mold to create a perfectly composed salad. If you don’t have a ring mold, put 1 cup of dressed ingredients on each salad plate and form a neat 4-inch circle before topping with the sliced artichokes.
Purchase artichokes with long stems, if possible, to make it easier to slice the artichoke. We found ours at Whole Foods. When trimming the leaves off the steamed artichokes, do not discard the leaves; save them as a snack to enjoy dipped in the remaining vinaigrette.
- 1 cup 3/4-inch pieces asparagus
- 1 cup 3/4-inch pieces French green beans
- 3 steamed artichokes (see cooking notes above), divided
- 3/4 cup baby arugula
- 1/4 cup toasted hazelnuts, chopped, plus extra for garnish
- 2 tablespoons chopped fresh herbs such as dill, basil, parsley or mint
- Pinch sea salt
- 1/4 cup Vinaigrette (see recipe), plus more if needed
- Chopped chives and 1 tablespoon extra-virgin olive oil, for garnish
- Bring a large saucepan of water to a boil over high heat. Have a bowl of ice water ready. When water is boiling, add asparagus pieces and cook 30 seconds. Using a slotted spoon, remove asparagus from water and put immediately into ice water. With water still boiling, add green beans and cook 1 minute. Remove from heat and using a slotted spoon, add green beans to asparagus in ice water. When asparagus and green beans are cooled, about 2 minutes, remove from water and drain. Pat dry with paper towels or clean dish towel and put in a large bowl.
- Remove leaves from steamed artichokes. Cut one artichoke into 3/4-inch pieces and add to the bowl with asparagus and green beans. Add arugula, 1/4 cup hazelnuts, herbs and pinch salt and gently toss. Add Vinaigrette and gently toss again. Taste and add more Vinaigrette if needed.
- Place a ring mold in the center of a chilled salad plate and fill with 1 cup dressed ingredients. Repeat to make four servings.
- Using a mandolin, holding the artichokes by the stem, slice the remaining two artichokes into very thin rounds and place evenly on top of dressed ingredients to cover completely. Remove ring mold, if using, and garnish with chives, a drizzle of olive oil, and reserved hazelnuts.
Nutritional information
Per serving: Per serving, with 1/4 cup vinaigrette: 225 calories (percent of calories from fat, 59), 7 grams protein, 18 grams carbohydrates, 4 grams total sugars, 9 grams fiber, 16 grams total fat (2 grams saturated), no cholesterol, 210 milligrams sodium.For nutritional calculations, a “pinch” is defined as 1/16 teaspoon.
Vinaigrette
Extra vinaigrette can be used to dress a lettuce salad or used as a dip for the artichoke leaves left over from preparing the salad.
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons finely minced shallot
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon sea salt
- Freshly ground pepper, to taste
- In a medium bowl, whisk together olive oil, vinegar, mustard, shallot, lemon juice, sea salt and pepper until emulsified. Use immediately, or whisk again if the vinaigrette has been standing before use.
Nutritional information
Per serving: Per tablespoon: 65 calories (percent of calories from fat, 98), trace protein, trace carbohydrates, trace total sugars, trace fiber, 7 grams total fat (1 gram saturated), no cholesterol, 81 milligrams sodium.
Grilled Baby Artichokes, Herb Pangrattato and Salsa Verde
This dish is offered as an antipasti on the dinner menu at Tre Vele, the Sandy Springs Italian restaurant, from chef-partner Ian Winslade. “One of the greatest pleasures of cooking in spring are seasonal artichokes,” Winslade says. “Their thorny exterior, once cleaned away, reveal a delicate center that loves the acidity of lemon and also sweetens on the grill.”
The restaurant uses Sacla Italia brand of young marinated artichokes. We tested this recipe with marinated artichokes from Trader Joe’s. Elderflower syrup is available at Whole Foods and World Market. At Tre Vele, they make breadcrumbs with herb focaccia that has been allowed to dry out, then processed into crumbs and toasted in a skillet with olive oil.
- 1 (12-ounce) jar marinated artichoke hearts
- 1 1/2 tablespoons capers
- 1 1/2 tablespoons chopped shallot
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 1 tablespoon chopped garlic
- 1 teaspoon dried red chili flakes
- 3 tablespoons Champagne vinegar
- 1 1/2 tablespoons white balsamic vinegar
- 1 1/2 teaspoons honey
- 4 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt
- 1 teaspoon elderflower syrup
- Toasted breadcrumbs and pea shoots, for garnish
- Drain artichoke hearts, reserving 1 1/2 tablespoons marinade for salsa verde. Discard remaining marinade.
- Make salsa verde: In the jar of a blender, combine capers, shallot, parsley, basil, garlic and chili flakes. Process until smooth. Add Champagne vinegar, white balsamic vinegar and honey. Process until smooth. With blender running, drizzle in 3 tablespoons olive oil and reserved marinade from drained artichokes. Add salt and elderflower syrup. Remove salsa from blender and pour on serving platter.
- Grill artichoke hearts: Heat a grill pan over high heat. In a medium bowl, toss artichoke hearts with remaining tablespoon olive oil. Arrange artichoke hearts in hot grill pan and cook 2 minutes, or until grill marks form. Turn artichokes and cook 2 minutes more or until artichokes are warmed through. Remove artichokes from pan and arrange on top of salsa verde on serving platter. Garnish with breadcrumbs and pea shoots.
Nutritional information
Per serving: Per serving: 117 calories (percent of calories from fat, 69), 1 gram protein, 8 grams carbohydrates, 2 grams total sugars, 3 grams fiber, 9 grams total fat (1 gram saturated), no cholesterol, 206 milligrams sodium.
The Optimist’s Haricots Verts with Artichoke and Shiitake Gremolata
Mike Pitts, chef de cuisine at The Optimist, shared his surprising inspiration for this dish. “Everyone looks forward to the delicious green bean casserole during the holidays, right? Well, we wanted to recreate that flavor and sense memory, even during the hotter seasons. So we made an herbaceous, brighter version using artichokes and shiitake mushrooms in a gremolata topping, all over freshly blanched and snappy haricots verts [French green beans].”
The restaurant uses Romana-style Marinella brand artichoke hearts in sunflower oil. The Romana seasoning includes parsley, basil and garlic. Colatura di alici is Roman fish sauce made from anchovies, available on Amazon or stores specializing in Italian groceries. Pitts says it’s fine to substitute Asian fish sauce. Crispy shallots for the garnish are available at many grocery stores or can be made by sauteing thinly sliced shallots in extra-virgin olive oil over medium-high heat until shallots are golden brown, about 20 minutes.
The artichoke and shiitake gremolata is delicious, so consider doubling the batch to use the entire jar of marinated artichoke hearts. Use leftover gremolata on avocado toast, alongside grilled meats or fish or to dress hot pasta.
- 1/2 pound shiitake mushrooms, stems removed, caps torn into 1-inch pieces
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus more to drizzle on finished dish
- 1 3/4 teaspoons kosher salt, plus more if needed to season gremolata, divided
- 1/4 teaspoon black pepper plus more for seasoning, if needed
- 1/2 (12-ounce) jar marinated artichoke hearts in sunflower oil, drained, oil reserved (about 3/4 cup artichoke hearts and 1/4 cup oil)
- 1/4 cup chopped shallots
- 1/4 cup minced garlic plus 1 clove, divided
- 1/4 cup white wine
- 1 tablespoon sherry vinegar
- 1 1/2 teaspoons colatura di alici
- Zest and juice of 1 lemon
- 1/2 cup chopped Italian flat leaf parsley
- 1 pound French green beans, trimmed
- Crispy shallots and Maldon sea salt, for garnish
- Make artichoke and shiitake gremolata: Heat oven to 375 degrees.
- Toss mushrooms with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and pepper and arrange on a rimmed baking sheet. Roast 10 minutes or until mushrooms are golden.
- While mushrooms are roasting, in a large skillet, combine oil from marinated artichokes with shallots and 1/4 cup minced garlic. Cook over medium-high heat until shallots are translucent, about 2 minutes, stirring frequently. Add remaining 1/4 cup olive oil. Turn heat down until mixture simmers.
- Chop drained artichokes into 1/2-inch pieces.
- When mushrooms are done, add them to the skillet of shallots and garlic, and stir in chopped artichokes. Return heat to medium-high and cook mixture 5 minutes, stirring frequently. Add white wine, raise heat to high and bring liquid to a boil, stirring with a wooden spoon to get all the browned bits from the bottom of the skillet. After 1 minute, remove from heat. Allow to cool and stir in sherry vinegar, colatura di alici, lemon zest and lemon juice. Thinly slice remaining garlic clove and stir into the mixture. Stir in parsley. Taste for seasoning, adding salt and pepper if needed. Set aside.
- In a large saucepan over high heat, bring 4 inches of water to a boil. Have a bowl of ice water nearby. Add green beans and remaining 1 1/2 teaspoons salt. Boil green beans 2 minutes or until tender but still crisp. Using a slotted spoon, remove green beans from boiling water and put immediately into ice water. When completely cool, drain and pat dry with paper towels or dish towel. Arrange on a serving platter. Top with artichoke and shiitake gremolata and garnish with crispy shallots. Drizzle with olive oil and sprinkle with Maldon sea salt.
Nutritional information
Per serving: Per serving without fried shallot or sea salt garnish: 379 calories (percent of calories from fat, 72), 5 grams protein, 22 grams carbohydrates, 7 grams total sugars, 7 grams fiber, 31 grams total fat (4 grams saturated), no cholesterol, 529 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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