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  • Braised Artichokes
    • 4 tablespoons extra-virgin olive oil
    • 4 garlic cloves, thinly sliced
    • 3 globe artichokes, trimmed and halved lengthwise
    • 1 1/4 cups dry white wine
    • 3 whole sprigs fresh mint or thyme
    • Kosher salt and freshly ground black pepper to taste

    1. Heat the olive oil in a heavy saucepan over medium heat.
    2. Add the garlic and sauté, stirring, for about 30 seconds.
    3. Add the artichokes and toss until they're coated with oil.
    4. Add the wine, mint or thyme, salt, and pepper. Bring to a boil.
    5. Cover, reduce heat to medium-low, and simmer for 20 minutes.
    6. Discard the thyme (if using).
    7. Transfer the artichokes to a plate, drizzle them with pan juices, and serve.
    Adapted from epicurious.com

  • Fried Artichokes
    • 2 lemons, halved
    • 4 large artichokes
    • 6 cups olive oil or vegetable oil
    • Special equipment: a deep-fat thermometer

     
    Fill a large bowl with cold water and squeeze juice from 2 lemon halves into bowl.
    Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Trim dark green fibrous parts from base and side of artichoke with a paring knife, then rub cut surfaces with a remaining lemon half.
    Trim 1/4 inch from end of stem to expose inner core. Trim sides of stem (still attached) down to pale inner core (don't worry if remaining stem is very thin). Cut off pale green top of artichoke, then cut artichoke lengthwise into 6 wedges. Cut out purple leaves and fuzzy choke. Rub cut surfaces with remaining lemon half and put in bowl of acidulated water. Trim remaining artichokes in same manner.
    Drain artichokes well on paper towels and pat dry. Heat oil in a 4-quart deep heavy saucepan over moderate heat until thermometer registers 220°F, then simmer artichokes in oil, gently stirring occasionally, until tender, about 15 minutes. Transfer with a slotted spoon to paper towels to drain.
    Continue to heat oil over moderate heat until thermometer registers 375°F, then fry artichokes in 4 batches until leaves are curled, browned, and crisp, 30 to 40 seconds. (Return oil to 375°F between batches.) Drain well on paper towels and season with salt.
    Adapted from epicurious.com

  • Stuffed Artichokes

    Makes 8 servings
     
    For stuffing:

    • 4 cups fine fresh bread crumbs from an Italian loaf (1/2 pound)
    • 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
    • 3 tablespoons finely chopped garlic (5 cloves)
    • 1/2 cup finely chopped flat-leaf parsley
    • 1/2 cup minced sweet soppressata (dried Italian sausage; 2 1/2 ounces)
    • 1 cup finely chopped provolone cheese (1/4 pounds)
    • 1/4 cup olive oil

    For artichokes:

    • 8 medium artichokes (8 to 9 ounces each)
    • 1 lemon, halved
    • 1 cup water, divided
    • 1 cup reduced-sodium chicken broth, divided
    • 1 cup olive oil, divided
    • 1 tablespoon finely chopped garlic, divided
    • Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid

    Make stuffing:
    Preheat oven to 350°F with rack in middle.
    Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over crumbs and toss to coat.
    Trim and stuff artichokes:
    Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
    Separate leaves slightly with your thumbs, then pull out purple leaves from center and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.
    Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.
    Cook artichokes:
    Put 1/2 cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 1/4 cup oil.
    If using pressure cooker, seal lid and cook at high pressure, according to manufacturer's instructions, 13 to 15 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
    If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer cooked artichokes, along with any liquid, to a shallow bowl and keep warm, loosely covered with foil.
    Repeat procedure to cook remaining stuffed artichokes. Transfer artichokes with tongs to 8 shallow soup bowls and spoon cooking liquid around them.

    Adapted from epicurious.com
     

  • Easy Aioli for Artichokes

    Here's a quick & eays aioli recipe for your artichokes this week!
     
    1 cup mayonnaise
    2 Tbs. balsamic vinegar
    1 Tbs. capers with a little of their juice
    Black pepper to taste
     
    Mix all together. Dip in!