kitchen skills
The Art of Artichokes Take the sting out of often-intimidating artichokes BY JASON ROSS
A
rtichokes can be a bit intimidating. A member of the thistle family, the artichoke’s edible sections include the heart, stems and the small bites pulled from the base of the leaves. Still, they have sharp points. They require some technical preparation. Even their nickname, “chokes,” is less than friendly. But this uniquely shaped vegetable can become a family favorite, a signal of a special occasion or simply a meal to welcome spring.
TRICKS OF THE TRADE
• Handling raw artichokes will often leave a sticky resin on your hands, which is difficult to remove with soap. Try a little lemon juice from a halved lemon, and the resin will wipe away easily. • The cut surface of an artichoke will brown within minutes. Rub them with a halved lemon to keep them green as you work with them. Store cut raw artichokes in acidulated cold water (water with a little lemon juice added). • Do not eat the choke. The stringy bits inside an artichoke are called the “choke” for a reason. The points are fine and sharp, and they will stick to the skin in your throat if you swallow them.
PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS
6 real food spring 2018
Stuffed Artichokes MAKES 6 SERVINGS
This recipe elevates whole poached artichokes with a rich and flavorful breadcrumb stuffing. 3 ¼ 1 1 1 2 3 ¼ ¼
cups panko breadcrumbs cup grated Parmesan teaspoon dry oregano teaspoon salt few grinds black pepper clove garlic, finely minced tablespoons (¼ stick) butter, melted whole artichokes, prepared and cooked (See Poached Artichokes at right) cup olive oil cup water
1. Preheat the oven to 350°F. 2. In a medium mixing bowl, combine panko, Parmesan, oregano, salt, pepper, garlic and butter using a rubber spatula or wooden spoon. Set aside. 3. With a serrated bread knife, carefully split the cooked artichokes in half lengthwise, splitting the stem as you cut. 4. Use a spoon to hollow out the cut artichokes by removing all stringy fibers, the choke from the center of the cut artichoke, and any inner leaves with spiky tips. 5. Equally fill the artichoke halves with the panko stuffing. Pour olive oil and water into a baking pan and arrange the stuffed artichokes so they fit snugly in the pan. Cover with foil. 6. Cook the stuffed artichokes in the preheated oven for 20 minutes. Remove the foil and cook for another 5 minutes until panko breading is toasted and brown. 7. Serve on warm plates and drizzle any residual olive oil or cooking liquid from the pan over the stuffed artichokes. Eat the artichoke hearts, stuffing and stem with a knife and fork, and pull the leaves for a few choice bites. 8. The breadcrumb stuffing can be made, covered and refrigerated for up to 7 days. The artichokes could be poached, stuffed and refrigerated the day before you plan to serve them and then cooked in the oven to serve.