Food
The amazing artichoke
Your new best bud Artichoke-Lemon Sauce 1 shallot, sliced 8 cloves garlic, minced 1 cup white wine 1 cup water Juice and zest of one lemon Pinch saffron 8 ounces canned artichoke heart 1 cup extra virgin olive oil Salt and pepper 8 leaves basil, chiffonade (or other fresh herb like chervil, parsley or cilantro) 1. Over low heat in a small sauce pot, cook shallots and garlic in 2 tablespoons of olive oil until lightly golden. 2. Add the next 5 ingredients and simmer for 10 minutes. 3. Remove from heat and purée in a
Quick & Easy snack
Artichokes 101
blender until smooth. 4. While the blender is running on low, slowly drizzle in olive oil until sauce is fully emulsified. 5. Salt and pepper to taste. 6. Stir in fresh herbs. Chef’s note: This sauce embodies artichokes and has a creamy consistency without the use of dairy. It is great served with potatoes, tofu, pasta, mushrooms, root vegetables or anything else you can think of. You can even use the cold leftovers as a salad dressing for spring greens. — Submitted by Lansing area chef James Sumpter
One simple way to enjoy artichokes is to bake or fry sliced artichoke heart, and then dip the slices in vegan mayonnaise, vegan butter or aioli. Just coat the slices with flour, then non-dairy milk, then panko bread crumbs. Add salt and pepper to taste. Finally, pop the coated slices into the oven or fry them in a pan with oil until the breading is browned. Happy dipping!
Rinse under cold running water. Pull off the small petals near the base. Trim the stem. Leave some; it is edible. Cut off the top quarter of the artichoke, and if desired, the thorny tips of the petals. If the tips are left on, they soften during cooking. Put into lemon water to prevent browning.
Cooking (once prepared)
Boil Put artichoke(s) in a deep saucepan or pot with three inches of boiling water. Cover and boil 25-40 minutes, depending on size, or until a knife goes through the base with ease. Invert to drain. Steam Place prepared artichoke(s), stem side up, in a steaming basket slightly above boiling water. Cover and boil 25-40 minutes, depending on size, or until a knife goes through the base with ease. Grill After steaming or boiling, slice in half lengthwise. Spoon out the fuzzy center (the choke). Brush with olive oil and add seasoning. Grill, turning once to get color on both sides.
Eating (cooked)
Did you know? Artichokes are a significant source of vitamin C, folic acid and magnesium. California produces 100 percent of the U.S. artichoke crop. The U.S. produces less than three percent of the world’s supply; Italy produces the most, at 32 percent.
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Pull off the outer petals one at a time. Dip the tip — the part attached to the heart — into sauce. Then, pull it through your teeth to remove the soft, pulpy portion of the petal. Spoon out and then discard the choke. Enjoy the heart — the most prized part.
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Artichokes are one of the oldest foods known to man. The artichoke is technically a flower bud that has not yet bloomed. In full growth, an artichoke plant can spread nine feet in diameter and stand five feet tall, and one plant can produce more than 20 artichokes per year.
Preparation