In my recent posts about our local farmer’s market you have seen photos of the beautiful artichokes that my friend, Tom, at DeNoble’s Farm, brings to the market each Saturday. He grows several varieties including the gorgeous purple Italian that we all love. Last week he brought small, chokeless artichokes that are so delicious when sauteed in olive oil and seasoned with fresh herbs. DeNoble’s farm is located in Tillamook, Oregon, a small central coast town with a very mild climate, fertile soil and high humidity where these thistly globe thrive.
This week I used a recipe that Susan, at Savoring Time in the Kitchen, recently prepared for her gourmet dinner group. Susan wrote that this recipe will be her artichoke recipe of choice from now on, so with a recommendation like that I just had to try it. Outer tough leaves are trimmed away, the choke is removed, and the stem is peeled so what is served is completely edible. The artichokes are then simmered in a white wine based broth that becomes all the sauce these lovelies need. I served the halves at room temperature with slices of toasted baguette spread with herbed goat cheese. I completely agree with Susan’s evaluation of this scrumptious dish. It’s a keeper.
UPDATE: If you aren’t sure how to trim artichokes Susan has an excellent tutorial on her blog that you will want to check out.
- 6 long-stemmed artichokes
- 3 cloves garlic, finely chopped
- 1 lemon, thinly sliced and seeds removed
- 4 tablespoons flat-leaf parsley, chopped
- 2 tablespoons mint, leaves only, roughly chopped, 1 tablespoon reserved
- 1 teaspoon hot red pepper flakes
- ½ cup extra-virgin olive oil, plus extra for drizzling
- 1 cup dry white wine
- 1 cup water
- Coarse sea salt
- With a potato peeler or knife, peel dar, bitter outer skin off stems and remove bottom 1" of stem. Remove coarse outer leaves down to softer, more yellow leaves. Remove choke and slice 1" off top of artichoke. Hold in acidulated water or squeeze fresh lemon juice all over the artichokes.
- In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil. In the cavity of the artichoke from which the choke has been removed, place 1 teaspoon of the herb mixture and rub a little over the top. repeat this procedure with the remaining chokes.
- Arrange all chokes end side up in a deep pan that keeps them close together so they don't fall over. Scatter the lemon slices around them, pushing them down around the artichokes. Sprinkle the red pepper flakes over the top. Add the oil, wine and water and a pinch of salt. Cover and simmer over medium low het on the stovetop for about 30-40 minutes or until just tender. Refrigerate until ready to use and then bring to room temperature.
- Remove lemon slices and continue to cook juices until reduced by half. Serve as a sauce, drizzled over artichokes.
- When ready to serve, bring artichokes to room temperature. Slice in half and garnish with a sprinkle of sea salt, a drizzle of the cooking sauce, and a little reserved chopped mint.
I’m joining Mary and Little Red House for this week’s Mosaic Monday.
I saw these scrumptious artichokes on Susan’s blog, and I agree that this recipe is a “keeper”!
I love love these and will save this to try for sure! Am new to blogging and just loving all these wonderful posts!
Veronica
http://www.tasselsandtwigs.blogspot.com
Tassels and Twigs recently posted..Aqua
What a thing of beauty Cathy, I would dive right into these babies! Perfection! Love the look of your blog! ( I’m jealous!)
Marie recently posted..Seafood Boil
I have added your button to my sidebar! Great blog… found the post on your Paris shopping…wow!
Tassels and Twigs recently posted..Fig Salad ~ Total Bliss ~
Wonderful recipe! No leaves to figure out what to do with at the table. We won’t have local artichokes. They don’t seem to grow in the midwest. I did see some lovely “conventional” artichokes at Whole Foods recently.
Best,
Bonnie
Bonnie recently posted..A Dish in Search of A Recipe
Beautiful dish!
The Slow Roasted Italian recently posted..Milk and Honey White Bread
I’m so happy you liked them, Cathy! I wish I could find beautiful locally-grown artichokes like yours to use for this recipe – they must have tasted especially wonderful with your farmers’ market artichokes. I can’t wait to make these again and what a wonderful idea to use them as a starter.
Susan recently posted..Tomato Watermelon Salad with Toasted Almonds and Feta
I wish they grew well around here. Those are beautiful and sound so delicious.
Ramona recently posted..Wishful Thinking
Artichokes are my #1 choice and these look amazing. Did you save all the leaves for me? 😀
gnee recently posted..Uncomfortably Good For Me
Saw it on Susan’s and looks fantastic on yours as well, Cathy. I think I need to make this, so far I’ve done steamed or stuffed!
Carol @ There’s Always Thyme to Cook recently posted..Avocado Gadget
I looked at this on Susan’s and now again on yours – it looks like something I’d try for a special night at home or with a couple of really good friends. So far I’ve only had artichokes the very fiddly way, or marinated from a jar!
You beat me!!! I knew you would. LOL They look totally AWESOME & who knew you could get small, chokeless artichokes???? ♫♫ Lucky-Dog ♫♫
Your photos are works of art. And the recipe looks fantastic too!
Sue recently posted..Giada Cooks For A (Future) King
They look delicious and the mosaic is very helpful! I’ve never worked with artichokes.
~Judy
JG recently posted..Unreal Egg Salad
I missed Susan’s posting, but I am glad you liked the recipe also. Bookmarked!!!
Susan recently posted..The Stones and the View
OMG~I am dying here! The perfect side to a meal,anytime!
I just bought some baby ‘chokes. Did you know I live right by the artichoke capitol of the world? ‘Tis true! Castroville is known for their artichokes– and Marilyn Monroe was once the Castroville Artichoke Queen. (Little trivia for ya.) I love me some artichokes, and I was looking for a special way to prepare these. I just found it! Lovely, Cathy. Just lovely.
Foodiewife recently posted..Strawberry Cheese Cake Ice Cream – Crust and All!
chokeless artichokes are new to me and I am not sure we have them here yet. but I can still make this wonderful recipe with regular artichokes. I am imagining how good they’d be with some crusty bread and a chunk of sharp provolone.
Beautiful!
Lea Ann recently posted..Tri-tip Steaks with Anchovy Caper Butter
My husband’s entire family loves artichokes. I wasn’t aware of a chokeless variety. How interesting. I will pass this along to them as well as try myself.
Sam
My Carolina Kitchen recently posted..Baby Cardinals Up Close in Their Nest
Hi Sam – The chokeless artichokes that my vendor neighbor brings to market are harvested when they are very small, not much bigger than a golf ball. The choke hasn’t had a chance to develop yet. If outer leaves are removed they can be cut in half, simmered for 10-15 minutes, then sauteed in garlic and olive oil until tender.
Cathy recently posted..Artichokes ~ Roman Style
The roman style artichokes look tender and delicious. You hardly ever see the small ones where we are. Serving them with the goat cheese topped bread sounds like a wonderful pairing.
I have never prepared fresh artichokes….those look scrumptious!
Angie@Angiesrecipes recently posted..Red Wine Whole Wheat Spelt Biscotti
Oh my goodness Cathy! These look truly amazing!!
Kathleen recently posted..BBQ Pasta Salad
Artichokes are one of my very very favorite things to eat. And yours looks scrumptious! I am def. going to try your/Susan’s recipe! The pictures are good enough to eat!
Yvonne
I always get all messed up with artichokes – thank you for this recipe – it’s sure to sort me out!! Sounds delicious!
Mary
Mary recently posted..Roasted Chicken with Garden Herbs, Honey and Lemon
These sound an look wonderful Cathy; Superb!
I missed her post on this one.
Rita
I have never tried artichokes. Your dish looks very delicious. I would love to try one day. Not too sure if I can find it here. Don’t think I have seen it. Thanks very much for sharing, Cathy!
MaryMoh recently posted..How To Make Croutons For Salad
You share the best recipes here and here is another tempting one. Love artichokes and I think this indeed would be a winner.
Marilyn recently posted..Trust and that Pink Nose
I’ve made the changes so that I can continue to follow your wonderful blog. I’ve had you listed on my fave blog list and will change that address too. I hope that someday you’ll consider adding my blog your blog roll as well. Your new site is a delight to the eye — very, very clean and uncluttered, which I just love! This recipe for Roman artichokes makes me yearn for a trip to Italy!
Roz recently posted..Homemade Tomato Soup for Autumn Enjoyment!
What a wonderful way to do up artichokes; I am craving Rome and artichokes after reading this, both equally delicious in my book.
Cathy – these look amazing… I love artichokes anyway I can get them!
Lovely preparation for artichokes…they look completely delicious 🙂
Magic of Spice recently posted..What’s for lunch? French Style Grilled Cheese
I now feel like I have a weak and sad little recipe blog in comparison. Sad day for me. But I love artichokes so Happy days again.
Mrs. Tuna recently posted..Ding, 5th Floor Ladies Shoes
I seldom see artichoke cooking in this way before. It looks really mouthwatering. Hope I can have a bite right now! Slurp….
Kristy
kristy recently posted..Spiced Boysenberry Bundt Cake….. & GIVEAWAYS!
Those artichokes are beautiful! We don’t get enough of them here on the east coast! I love how elegantly they turn out with the stems intact.
Oh my word! My mouth started watering about halfway through this one!
Vickie from Part Three recently posted..Grilled Shrimp on Fennel and Arugula
hello….my first time here…i posted for help about what to do with some baby artichokes that i got at farmers market…i see alot of my blog buddies here as well….they all said to come here…and am i glad i did…i am doing this tonight….happy to stop by today….
kary