fried artichokes

prep time:  tbd
cook time:  tbd
servings:  8

ingredients:
2 tablespoons salt
1 teaspoon pepper
juice and rind of 2 lemons
8 american globe artichokes
olive oil - for frying

steps:
1.  mix salt and pepper in a small bowl.  fill a large bowl with water and add juice and rinds of lemons.  set both bowls aside.

2.  using a sharp paring or bird's beak knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves and create a bulbous shape.  cut off a t least an inch of the thorny top.  trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible.  immediately put the artichokes in the lemon water to prevent browning.

3.  fill an electric fryer or deep cast-iron enameled pot with enough oil to almost cover artichokes.  heat to 325 degrees.  while oil is heating, dry artichokes well with paper towels.  tap the flat top of the cut artichoke against the table to loosen the leaves.  sprinkle with salt and pepper, rubbing the seasoning.

4.  fry artichokes in batches.  cook, turning occasionally with tongs, for about 15 minutes, or until a fork easily pierces the stem at its thickest point.  the outside should be bronzed.

5.  remove artichokes from oil and drain well, stem side up, on a paper-towel-lined baking sheet.  gently open leaves to remove choke and encourage the leaves to spread.  you can now freeze them or leave them out, stem side up, for a few hours until ready to finish.

6.  when ready to serve, reheat the oil to 350.  working in batches again, return artichokes, stem side up, to hot oil just to crisp.  drain well and serve immediately with a sprinkle of salt.

- new york times, april 2014

quinoa rigatoni with artichokes and fried rosemary

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 pound quinoa rigatoni
2 - 3 sprigs fresh rosemary
2 - 3 cloves garlic - sliced
1 small jar of artichokes
olive oil
salt
pepper
parmesan

steps:
1.  bring a large pot of water to a rolling boil and salt generously.  drop in pasta.  meanwhile, coat the bottom of a large frying pan with olive oil (about 2 tablespoons) and place over medium-high heat.  add rosemary and fry for a minute in the hot oil to release the flavor.  turn the heat down to medium and add the garlic.  cook until soft and fragrant, about a minute, and then add the artichokes, breaking them up with your fingers while you drop them in.  add about half of the liquid from the jar, season with salt and pepper and stir, cooking for about another minute.

2.  When the past is al dente, drain, reserving 1/2 cup of pasta water.  add the water to the pan with the pasta, stir and grate a log of parmesan over the top.

- goop, october 2013

lobster salad with purple potato foam and italian caviar

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
4 1/4 cups water

1 carrot - chopped
1 onion - chopped
1 cup white wine
salt and pepper to taste
1 lobster
mixed loose leaf salad

fresh mixed sprouts
edible flowers
lemon
extra-virgin olive oil
2 medium purple potatoes
fresh thyme

fresh majoram
2 white wine vinegar

2 artichokes
black caviar


steps:
1.  place the water, carrot, onion, white wine and salt and pepper to taste in a large saucepan.  bring to boil. drop in the lobster and simmer for 4 minutes.  remove the lobster from the broth, remove its shell, and cut the tail in half, then in 1-inch medallions.  set aside.

2.  place the mixed loose leaf salad, fresh mixed sprouts and edible flowers in a bowl and dress with vinaigrette made of 1 part lemon to 2 parts extra virgin olive oil.  set aside.

3.  peel the potatoes and cut in half.  place in a saucepan of cold water and bring to the boil.  simmer for approximately 20 minutes or until cooked.  drain.  mash the potatoes together with a little olive oil and salt, pepper to taste.  place the mashed potatoes in a canister, close the canister and charge it with a N2O catridge.  set aside.

4.  2hisk together salt, 1 tablespoon olive oil, thyme and majoram to make a sauce.  set aside.

5.  clean and trim artichokes removing tough outer leaves and its heart.  combine 2 cups water and white wine vinegar in a saucepan and bring to a boil.  add the artichokes and boil for 20 minutes or until just tender. drain and cut into quarters.  set aside.

6.  to assemble the salad, place the lobster pieces under a salamander or warming grill for 2 minutes.  arrange lobster pieces in the middle of the serving plates and dress with the sauce.  decorate each plate on one side with a shot of purple potato foam and garnish the foam with a teaspoon of black caviar.  place a handful of dressed salad on the other side of each plate and arrange the artichoke quarters over the salad.  complete the plates with a light sprinkling of maldon salt.

- goop, septemeber 2011; terrazza danieli

carciofi alla romana

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
6 large artichokes with long stems - trimmed, halved, choke removed and held in lemon water
1/4 cup olive oil + extra for drizzling
10 garlic cloves
1 red onion - sliced thinly
1 lemon - sliced and seeds removed
1 bunch mint coarsely chopped - leaves and stems and all
2 cups dry white wine
1 1/2 cups water
1 teaspoon red chile flakes + more to taste
2 tablespoons orange zest
salt
pepper

steps:
1.  split the trimmed artichoke and remove the choke with a parring knife.  place cleaned artichokes in acidulated (lemon) water.

2.  in a 12 - 14-inch saute pan with straight sides, heat oil and add garlic, onion, lemon and chopped mint.

3.  place artichokes cut-side down in the pan.  sprinkle them with salt.

4.  pour in wine and water to almost cover artichokes.  add the chile flakes.  turn the heat to high and bring the liquid to a boil, then reduce to a simmer, cover and cook for 20 minutes until tender when pierced with a knife.

5.  remove cooked artichokes to plate with a slotted spoon.  finish with orange zest, salt, drizzle of olive oil, chile flakes and pepper.

6.  serv on top of bruschetta or as is.

- good, march 2011

artichokes alla romana

prep time:  tbd
cook time:  30 minutes
servings:  6

ingredients:
12 small or 6 large globe artichokes
olive oil
3 tablespoons flat-leaf parsley - finely chopped
3 tablespoons fresh mint - finely chopped
3 garlic cloves - peeled and crushed with salt
pepper
1 1/2 lemons - quartered

steps:
1.  with a small, sharp knife, prepare the artichokes by first cutting the talks, leaving about 2 inches, then peel them, leaving only the pale tender center - cut or break off the tough outer leaves, starting a the base, so that you are left with the pale inner heart.  trim the tops if ought or sharp.

2.  in a bowl, mix the parsley, mint, garlic, pepper to taste, 6 tablespoons of olive oil and lemon.  press the mixture inside the center of each artichoke.

3.  pour some olive oil into a heavy stainless-steel saucepan large enough to contain all the artichokes.  place the artichokes, stuffed side down, jammed together so they stay upright.  scatter any excess stuffing over the top.  add enough water to come 1/3 of the way up the globes, and bring to a boil.  reduce the heat, cover with a sheet of greaseproof paper, place the lid on top and cook gently for about 30 minutes until the water has evaporated and the artichokes have begun to brown at the bottom.  test for tenderness using a sharp pointed knife.

- goop, june 2010

lemon-artichoke chicken

prep and cook time: 1 hour
servings: 4

ingredients:
4 boned, skinned chicken breast halves - rinsed, dried and pounded to an even thickness of 1/4 - 1/2-inch
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
1 14-ounce can quartered artichoke hearts - drained
2 tablespoons dry sherry
2 tablespoon grated lemon peel
2 teaspoons lemon juice
1/2 cup whipping cream
1/2 cup grated parmesan cheese

steps:
1. preheat oven to 350 degrees. sprinkle chicken on both sides with salt and pepper. in a 10-inch frying pan over medium-high heat, melt the butter. add chicken in batches and cook, turning once, until browned on both sides, about 4 minutes per side. transfer chicken to a 9 x 13-inch baking dish and add artichoke hearts.

2. add sherry, lemon peel and lemon juice to remaining butter in frying pan; stir over medium heat until well blended and hot, 2 - 3 minutes. add cream and stir. remove from heat and pour sauce over chicken. sprinkle with cheese.

3. back until sauce is bubbling and golden brown on top, 20 - 25 minutes.

- sunset magazine, february 2006

millet risotto with artichoke hearts

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 tablespoons olive oil
1/2 red onion - finely chopped
1 cup coarsely chopped fresh mushrooms
1 cup millet
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 cups artichoke hearts
salt
pepper
4 - 6 cups french onion soup

steps:
1.  in a large pot over medium heat, add the oil, onion and mushrooms.  cook, stirring frequently, until softened; about 5 minutes.  add millet.

2.  lower heat to medium and start to add the stock 1/2 cup at a time, stirring after each addition, every few minutes.  when the stock has been almost completely absorbed after each addition, keep adding more so the mixture isn't quite soup but stays very moist.

3.  keep doing this until millet is tender and has at least doubled in size, about 20 minutes.

4.  add herbs and artichoke hearts at the last few minutes of cooking and taste for texture.

5.  season with salt and pepper to taste.  serve warm.

note:  instead of the artichoke hearts, add 1 cup diced butternut squash that has been cooked.  add chopped shallots towards the end and sage as the herb.

- goop, january 2011

artichoke-stuffed portobellos

prep time/cook time:  20 minutes
servings:  2

ingredients:
1 tablespoon olive oil
1 tablespoon balsamic vinegar
4 large portobello mushrooms - stems removed
1 cup canned water-packed artichoke hearts - rinsed drained and coarsely chopped
1 7-ounce jar roasted sweet red peppers - drains and coarsely chopped
1/2 teaspoon dried oregano
12 teaspoon salt
1/4 teaspoon pepper
2 tablespoons italian salad dressing
3 tablespoons shredded mozzarella cheese

steps:
1.  in a small bowl, combine the oil and vinegar, brush over both sides of mushrooms.  place mushrooms stem-side down on a broiler pan coated with nonstick cooking spray.  broil 4-6 inches from heat for 4 minutes.

2.  meanwhile, in a small bowl, combine the artichokes, roasted peppers, oregano, salt and pepper.  turn mushrooms over; broil 2 minutes longer.  fill with artichoke mixture; drizzle with dressing.  broil for 2-3 minutes or until heated through.  sprinkle with cheese; broil 1-2 minutes longer or until cheese is melted.

light & tasty, june/july 2006

tuna artichoke melts

prep time/cook time:  15 minutes
servings: 2

ingredients:
1 can light water-packed tuna - drained and flaked
1/3 cup water-packed artichoke hearts - coarsely chopped
2 tablespoons mayonnaise
1/2 cup shredded mexican cheese blend - divided
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon dried oregano
2 english muffins - split and toasted

steps:
1.  in a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon-pepper and oregano.  spread over english muffin halves.

2.  place on a baking sheet.  broil 4-6 inches from the heat for 3-5 minutes or until heated through.  sprinkle with remaining cheese, broil 1-2 minutes longer or until cheese is melted.