artichoke recipes Archives

I look forward to this time of year, all year long. That may not make sense when you read it but try saying it out loud. Loud and proud. There you go. See, it works.

With the neighbors firing up their lawn mowers for the first spring shave (as we currently sit in the midst of a snow storm) and the grasses green and the trees bloom (where’s my hay fever meds?) I find myself craving the same foods I do every spring: Fresh, clean and flavorful. Gotcha! You thought I was going to say chocolate and cheese. No, that’s every day, not just a particular season.

Flavor. That’s what makes these roasted Artichokes with Chorizo Dressing leap straight to the top of the want list.

I have a lot of artichoke recipes in my go-to recipe drawer, er, filed in my head: pasta, pizzas, with eggs and chicken. So far only Chicken Tzatziki Pizza with Artichokes, Spinach and Artichoke Grilled Cheese (come back tomorrow for another grilled cheese recipe to celebrate Grilled Cheese Month) and my second post ever, Spring Artichokes have made it to the blog.

Which leaves plenty of room to develop and share a lot more with you lucky devils.

Some of my favorite recipes are from canned artichokes—my faves are from Trader Joe’s—packed in water. Which is awesome because then I can cure the crave any time of year. But when fresh artichokes are in season? Forget about it. I’m going fresh.

While I usually hold out for the Ocean Mist brand at Costco because they are big, have tightly bunched leaves and I’ve found have the most meat on the leaf, my local store isn’t carrying them yet. So I went mini. I found these baby artichokes at Whole Foods, and bingo, they’re from Ocean Mist, so the first time I bought them I knew they’d be good. I was right.

This recipe is one I’ve kept in my piles, and I mean piles (just ask my husband who I believe is currently devising a strategic plan to rid the house of all “reference material”) of recipes pulled from magazines over the past 10 years. And even more when it comes to Thanksgiving, but that’s another season entirely so it’ll have to wait.

continue to the recipe… about Roasted Artichokes with Chorizo Dressing and an Artichoke Recipe Round-Up

photo > foodiecrush

Whenever I see a globe artichoke, I’m transported back to the drive from my grandma’s home in San Mateo to the bottom of the winding road of westbound Highway 92, on our way to have oysters at the Miramar Beach Restaurant in Half Moon Bay. Looking out the window as we cruised toward the ocean, it was easy to spot hand-lettered signs pointing the way to dirt-packed parking lots loaded with cars of traveling cooks, picking through boxes of straight from the stem artichokes.

I wasn’t a fan of artichokes back then. Too spikey, too similar in look to brussels sprouts (gag) and just way too much work to get a taste of that tidbit of meat at the end of the leaf. All the scraping for such little yield.

But soon enough I succombed to their meaty little tips and today proudly proclaim the artichoke as one of my top 5 favorite vegetables. Served with a vinaigrette as an appetizer, stuffed and braised as a main meal or simply studding a pasta or pizza, it makes no difference to me. If its on the menu, chances are I’ll order it.

Little did I know then that Half Moon Bay was the American birthplace of the artichoke, introduced by immigrant Italian farmers in the late 1800’s and in nearby Castroville. Today I can find tight budded artichokes by the same California company (although much larger now I’m sure) in my local Costco several times of year.

photo > foodiecrush

So when I walked into Whole Foods and found globe artichokes as big as my head, and at a stunning price of just $1.50 a piece, I loaded up and started searching for recipes. I knew I wanted more than just butter and mayo for my chokes, a recipe that had some girth, a recipe to do justice to those huge globes.

photo > Zen Can Cook

This recipe has some serious WOW factor, and was obviously not prepared by any average blogger. Just look at that photo. Gorgeous. Every photo and recipe on Zen Can Cook showcases the serious gastronomic background of personal chef Stephane Lemagnen, formerly of NYC’s Room 4 Dessert and now, thankfully, a food blogger. Although originally blogged for serving at Christmas, Artichoke Heart, Salmon Cream, Poached Egg, Smoked Scottish Salmon, Osetra caviar ‘s combination of simple but elegant ingredients feel perfectly springtime. Take care with the presentation and don’t get all fancy with the accompaniments. Keep it simple and serve with sliced fresh fruit and and a bottle of chilled champers to toast the perfect Easter brunch.

photo > The Stone Soup

Simple and served as a vegetarian main course, globe artichoke confit from The Stone Soup is slow cooked in an herb laced oil with leeks and topped with a lemony crumbed gremolata (not shown in photo) and served over spring time’s other happy veggie, broad beans.

photo > The Italian Dish

From The Italian Dish, Roman Style Artichokes are simply delish and with Elaine’s step by step prep details, easy to prepare. With leaves removed and a pared down choke, this traditional recipe cooked in fresh mint, parsley and garlic makes a memorable lunch or light supper when paired with a light pasta or salad and a crisp white sauvignon blank.

I’m still on the hunt for more recipes (I have 3 more chokes and I said they were huge!) so please share, what’s your fav artichoke recipe?

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