Help me cook my babychokes ;)

[lorilei]

I've got a luscious little bag of baby artichokes in my fridge -- I think it's my third batch this season, and although they're scrumptious steamed (or grilled!) with a bit of lemon butter, I'm looking for a new groove.

I know I could substitute their tender little bodies in regular artichoke recipes -- but that often seems to strip them of their particular grandeur.

Anyone have a favorite way of eating these spring delicacies? Feel like sharing?

Doesn't anyone eat these?

[This message has been edited by lorilei (edited 05-17-2001).]

[SoCal]

I've never had baby artichokes but you sure have me curious about them Lorilei. Here are some recipes I found that sounded great to me. I will be on the lookout for these on my next vegi run!


PENNE WITH BABY ARTICHOKES, BLACK OLIVES AND PEAS
Copyright 2001 Television Food Network, G.P. All rights reserved

12 baby artichokes
4 tablespoons olive oil, divided
2 garlic cloves, minced
1 shallot, minced
1/2 lemon, cut in thin circles
2 bay leaves
1/2 teaspoon red pepper flakes
2 cups vegetable broth
1/2 cup black olives, pitted
1/4 cup fresh basil, chiffonade
2 tomatoes, diced
2 tablespoons butter
1/2 cup sweet peas
Salt and pepper, to taste
1 pound penne pasta, cooked
1/4 cup grated Pecorino Romano


Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water.

Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.

Yield: 4 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Difficulty: Easy

SPAGHETTINI WITH ARTICHOKES, MINT AND GARLIC: SPAGHETTINI CON CARCIOFI, MENTA E AGLIO
Recipe copyright 2000, Mario Batali. All rights reserved.
20 baby artichokes
1/4 cup extra virgin olive oil
12 cloves garlic, peeled
6 ounces Frascati or other dry white wine
1 tablespoon red chile flakes
1/2-cup mint leaves
1 pound dry spaghettini

Peel and trim the artichokes, leaving the stems intact. Place in acidulated water.

Place the olive oil and garlic cloves in a 12 to 14-inch pan and place over medium high heat. Cook until the garlic is light golden brown. Drain the artichokes and place in a pan with the garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), about 10 minutes. Add the chili flakes and mint, stir through, season with salt and pepper and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Cook the spaghettini according to the package directions, until tender yet al dente. Drain the spaghettini and toss into the pan with the artichokes. Toss all over high heat 1 minute, then divide evenly among four warmed pasta bowls and serve immediately.

Yield: Yield: 4 servings
Prep Time: 30 minutes
Cooking Time: 20 minutes


TORTINO DI CARCIOFI (ARTICHOKE FLAN)
Recipe copyright 2000, Mario Batali. All rights reserved.
3 tablespoons extra-virgin olive oil
10 baby artichokes, cleaned, choke removed, cut into thin slices and held in acidulated water
1 clove garlic, roughly chopped
5 eggs
2 tablespoons finely chopped parsley
1 tablespoon all-purpose flour
Salt and pepper, to taste
1/4 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 375 degrees F. In a 10-inch, ovenproof skillet, heat the olive oil over high heat until almost smoking. Drain the artichokes and pat dry, then add to the pan with the garlic. Cook over high heat 5 to 8 minutes. Set aside. In a medium bowl, beat the eggs until frothy, then add the parsley, flour, salt and pepper to taste and the cheese and mix well to combine. Pour this mixture over the artichokes in the pan and return to the stove, cooking 4 to 5 minutes over medium heat to let the bottom set. Transfer to the oven and cook 15 to 20 minutes, until the edges set and the top begins to brown. Cut into wedges and serve.

Yield: 6 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Difficulty: Easy


ARTICHOKE STEW WITH PINE NUTS
c.1997, M.S. Milliken & S. Feniger, all rights reserved
1/2 cup red wine vinegar
6 cups water
36 baby artichokes, halved
1 tablespoon olive oil
4 ounces bacon, finely diced
1 large onion, finely chopped
3 large cloves garlic, finely chopped
1 pound ripe tomatoes, peeled, seeded, and chopped
3 cups chicken broth, preferably homemade
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Lemon wedges, for serving
1/4 cup pine nuts, toasted (see Note)

In a glass or ceramic bowl, combine the vinegar and the water. Remove the outer leaves from each artichoke and trim the tops and bottoms. Lay the artichoke on its side and, with a small sharp knife cut away from the bottom towards the top on a slant, to form points. The edges should look scalloped, the bottoms rounded, and the tops pointed. As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring.

In a large nonmetal saucepan, heat the olive oil over medium low heat. Add the bacon and cook for about 10 minutes, stirring occasionally, until golden. Pour off all but about 1 1/2 tablespoons of fat from the pan and discard it. Add the onion and cook for 6 to 7 minutes more, until softened, then add the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes to the pan and increase the heat to medium. Cook for 10 to 15 minutes, until all the liquid has evaporated. Add the broth, salt, and pepper and bring the liquid to a boil. Drain the artichokes well and add them to the pan. Reduce the heat so that the liquid is simmering and cook for about 25 to 30 minutes, covered. Transfer the artichokes to a serving dish and keep warm in a low oven. Increase the heat to high and boil the sauce until it has reduced to about 1 cup. Taste for seasoning and then pour the sauce over the artichokes. Squeeze some lemon juice evenly over the artichokes, scatter the toasted pine nuts over the top, and serve.

Note: To toast pine nuts, preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven until golden, about 10 minutes. Set aside to cool.

Yield: 6 servings


MEDITERRANEAN STEW WITH SQUID, ARTICHOKES AND OLIVES
Recipe courtesy of Gourmet Magazine

2 pounds cleaned squid, bodies cut into 1/4-inch rings and tentacles left whole
1/4 cup plus 2 tablespoons olive oil
1 small onion, finely chopped
10 cloves garlic, cut into very thin slices
1 teaspoon fresh thyme or 1/2 teaspoon dried
3 cups canned imported tomatoes, coarsely chopped and drained
1 cup dry white wine
12 baby artichokes or 4 large artichokes


Juice of 1 lemon
15 pearl onions, peeled
Salt and pepper
1/2 cup pitted and halved Nicoise olives
2 tablespoon finely chopped parsley

Thoroughly rinse and dry the squid rings and tentacles on cloth towels. In a large heavy pot heat 2 tablespoons olive oil over moderate heat. Cook the onion until translucent. Add the garlic and thyme and cook for 1 minute. Add the squid and cook for 2 minutes. Add the tomatoes and wine and bring the mixture to a simmer. Cover the pot and leave barely at a simmer over low heat for 45 minutes or transfer the pot, once the liquid has come to a simmer, to a 300 degree oven and bake for 45 minutes to 1 hour.

While the squid is cooking, cut the top 2/3 off the artichokes, trim the dark leaves off the bottoms and sides, and put the artichokes in a non-aluminum pot with lemon juice, a tablespoon of olive oil and enough water to cover generously. Simmer the artichokes until they are just tender when poked through the bottom with a knife, about 15 minutes for baby artichokes or 30 minutes for large artichokes. Drain and let cool. If you're using large artichokes, carefully pull out the choke with a tablespoon and cut the artichoke bottoms into 5 wedges each. Trimmed baby artichokes can be left whole or cut in half. Toss the cooked artichoke bottoms or baby artichokes in a tablespoon of olive oil with salt and pepper.

Put the pearl onions and remaining olive oil in a small pot just large enough to hold the onions in a single layer. Add enough water to come halfway up the onions, partially cover the pot, and simmer the onions for about 15 minutes, until all the water evaporates and leaves them with a light glaze. Uncover the squid and, if necessary, boil the liquid until slightly thickened. Add the artichokes and pearl onions, stirring to combine. Season with salt and pepper to taste. Stir in the olives and the chopped parsley.

Yield: 4 servings

[emilycat]

Hey, lorilei!

I brought my arsenal of cookbooks with me today so I could type some of these up for you -- I have several, so let me know which ones you'd like http://www.cookinglight.com/bbs/smile.gif Also, I have a bunch more that call for any kind of artichoke -- would you be interested in those as well?
Oh, and SoCal, thanks for those recipes -- lori has inspired me to buy some baby artichokes next week to use along with a product of my newfound fresh pasta skills http://www.cookinglight.com/bbs/biggrin.gif
I think I'm going to make Whole Wheat Lemon Pepper Pasta for the Spaghettini with Artichokes, Mint and Garlic

Anyway, here's what I have that calls specifically for small ones:
From The French Vegetarian Table
Artichokes Stuffed with Fennel Duxelles

From The Italian Vegetarian Table
Artichoke, Leek and Mushroom Tart
Fried Baby Artichokes

From The Complete Italian Vegetarian Cookbook
Risotto with Artichokes and Mushrooms
Risotto with Artichokes and Tomatoes

From The French Culinary Institute's Salute to Healthy Cooking
Baby Artichokes in Vegetable Broth

[SoCal]

I went to Trader Joe's today and found baby artichokes ($1.79/container which has at least 15 baby artichokes)! I remembered this topic so I thought I'd wait to buy them in hopes there would be more ideas...anyone?? As I said in my response to loriei's question, I've never tried these at all. I'll be searching for cooking tips as well as other recipes. I bought whole wheat couscous at TJ's and I've got lemons, shallots, mushrooms and tomatoes on hand so I'm hoping to find a good cold 'salad' type recipe for my lunch this week. I could probably even adapt one of the recipes I found on the FoodTV website or, what the heck, make something up but any help would be appreciated http://www.cookinglight.com/bbs/smile.gif . TIA!!


[This message has been edited by SoCal (edited 05-27-2001).]

[lorilei]

Thank you, thank you... I heartily apologise for not getting back here sooner! I must have gone home for the weekend and never come back to check this thread!

Emily, I'd be very interested in the Artichokes Stuffed with Fennel Duxelles recipe if you still have it around...

And SoCal, your recipes look scrumptious. Will let you know if I get to try any before the season is up!!

[emilycat]

Better late than never, right? http://www.cookinglight.com/bbs/wink.gif

Artichokes Stuffed with Fennel Duxelles
From The Vegetarian Table: France

Serves 4 to 6

Come spring and early summer, the markets of Provence and Normandy are full of small, young artichokes. The artichokes are gathered, still on their stems, into bottes of four or five and sold by the bundle as a seasonal specialty. These are so young, the furry thistled heart has not yet developed, and except for a few outer leaves and thorny tips, the entire artichoke may be eaten. Filled with a fine Duxelles and finished by a short baking in a lemony olive oil, the tiny artichokes mayke perfect bite-sized hor d'oeuvres. If you are fortunate enough to have artichokes growing in your garden, harvest some of them very young and treat them as a delicacy.

4 cups water
1/4 cup distilled white or other vinegar
12 small, 6 medium-sized, or 4 large artichokes
3 or 4 shallots
1 small fennel bulb
1/3 lb. fresh white or brown cultivated mushrooms
2 T. butter
1/4 c. minced fresh parsley
1/4 cup Lemon-Infused Olive Oil
4 T. fresh Meyer lemon juice, or 4 T. other lemon juice mixed with 1 t. sugar
1/2 t. salt
1/2 t. freshly ground black pepper

To prepare the artichokes, pour the water into a large bowl and add the vinegar. Working with one artichoke at a time, trim off the upper third of the samll ones and up to one-half of the larger, more mature ones. Cut off each stem even with the base. Peel or cut away the outer leaves until you reach the inner, tender leaves, which are yellowish green. Gently pull apart the leaves to reveal the center and, using a small ointed spoon, scoop out the center to make room for the stuffing. The more mature artichokes will have a partially developed thistle, which you must take care to remove entirely. As each artichoke is trimmed, slip it into the bowl of acidulated water to prevent discoloring.
When all of the artichokes have been trimmed, drain them and place on a steamre over boiling water. Cover and steam until they are tender when pierced with the tip of a sharp knife. The length of time required will depend upon size and maturity of the artichokes; the small artichokes will take about 15 to 20 minutes, while the larger ones will take about 45 minutes.
Meanwhile, preheat an oven to 350 degrees F.
Mince as many shallots as needed to measure about 1/4 c. Trim the fennel bulb, discarding any tough or discolored outer leaves and cutting away any stalks and feathery tops. Mince enough of the bulb to measure about 1/2 cup (reserve any remaining fennel for another use). Mince the mushrooms, including the stems.
In a small skillet or saucepan over medium heat, melt the butter. When it begins to foam, add the shallots and saute until translucent, 2 to 3 minutes. Then add the fennel and saute for another 2 to 3 minutes. Finally, add the mushrooms and saute until they are just tender but not mushy, 3 to 4 minutes. Remove from the heat and stir in the parsley. Fill each artichoke center with an equal amount of the fennel mixture; the amount will depend upon the size of the artichoke. Place the filled artichokes stem end down in a shallow baking dish, just large enough to hold them snugly.
In a small bowl, whisk together the olive oil, 2 T. of the lemon juice, the salt and pepper until well blended. Pour about one-third of this mixture into the bottom of the baking dish and then pour the remainder over the tops of the artichokes. Cover lightly with aluminum foil to protect the tender outer leaves. Place in the oven and bake for 10 to 15 minutes to heat through and let the floavors blend. Remove from the oven and let stand for 15 minutes. Drizzle each artichoke with a little of the remaining 2 T. lemon juice.
Serve the artichokes warm or at room temperature with the dish juices spooned over them.

Lemon-Infused Olive Oil
Makes about 2 1/2 cups

A light, fruity taste of citrus makes this oil a good partner for both spring and winter vegetables, such as asparagus, artichokes, celery root, turnips and radicchio. Use it as a marinade, in a vinaigrette with lemon juice, or to dress salads on its own.

1 1/2 pounds lemons
3 fresh or dried bay leaves
2 1/2 cups olive oil

Cut the lemons into quarters and put them and the bay leaves in a clean, dry wide-mouthed glass jar with a lid, large enough to hold the loive oil eventually. Cover the jar, put it ina cool place, and let stand for 24 hours. The next day, pour the olive oil over the lemons, cover the jar, and let stand for 3 or 4 days.
Taste the oil. If it tastes suffieciently lemony, remove and discard the lemons and bay leaves. If not, let it stand for another3 or 4 days, strain it through a sieve lined with several layers of cheesecloth. Decant the oil into a clean botle or jar and seal with a cork or lid.

[lorilei]

Thanks, emily!

I ended up grilling the ones I had in the fridge... but now I have an excuse to buy MORE! And fennel to boot. http://www.cookinglight.com/bbs/wink.gif