![\"Artichoke](\"http:\/\/dsweb.jessicaotoole.com\/wordpress\/wp-content\/uploads\/2011\/05\/ArtichokeFront-900.jpg\" "\\"Artichoke")
<\/a><\/p>\n<\/h4>\nI’ve come up with 10 ways to use artichokes in your spring pantry:<\/h4>\n <\/address>\nNeed guidance preparing artichokes? Not sure how to eat them? Find it here<\/a>.<\/address>\n <\/p>\n
1.\u00a0 Simply Steamed or Boiled<\/h5>\n
The most popular way to enjoy artichokes is by steaming or boiling it whole. Then peel off the tender inner leaves and dip them in aioli, melted herb butter, or vinaigrette. Scrape them through your teeth to remove the succulent flesh. That sounds weird, doesn’t it? Except it’s REALLY good.<\/p>\n
2.\u00a0 Raw in Salad<\/h5>\n
Fresh artichokes can be prepared as usual by cutting away the inedible outer leaves and the choke, then sliced paper thin and used raw in salads. In Patricia Wells book, At Home in Provence<\/a>, she suggests tossing the sliced artichoke in a lemon vinaigrette and pairing it with arugula, prosciutto, and shaved Parmesan. In Chez Panisse Vegetables<\/a>, Alice Waters suggests a raw shaved artichoke salad with white truffle!<\/p>\n3.\u00a0 Marinated<\/h5>\n
Though I enjoy a jar of marinated artichoke hearts on the antipasto platter, I’m tempted by Martha Stewart’s invitation to make my own.\u00a0 In her book, Cooking School<\/a>, she shares a recipe for marinated artichokes that keeps for a week in the fridge. The lovely ladies from Canal House include a recipe for “Artichokes Roman Style” which uses garlic and mint, in Volume 3<\/a>.<\/p>\n4.\u00a0 Soup<\/h5>\n
Artichokes make a luxurious soup. Their complex, earthy flavor is addictive and will have you licking your bowl clean. Patricia Wells makes it easy in her book, Vegetable Harvest<\/a>, by using frozen artichoke bottoms in “Artichoke & Parmesan Soup”.<\/p>\n5.\u00a0 Stuffed<\/h5>\n
An artichoke can be stuffed and baked or braised, resulting in an impressive dish with less effort than many other preparations. In Chez Panisse Vegetables<\/a>, Alice Waters stuffs the artichokes Provencal style, with garlic, parsley, and black olives.\u00a0 She also includes a recipe for “Artichokes Baked with Anchovy Stuffing” that includes lemons and breadcrumbs.<\/p>\n6.\u00a0 Served in a Meaty Stew<\/h5>\n
Veal Stew with Artichoke Hearts, Fava Beans, and Peas” sounds perfect to me right now. Find the recipe in Martha Stewart’s Cooking School<\/a>. This light but satisfying spring stew uses the best of what is in season right now. Bliss!<\/p>\n7.\u00a0 Risotto<\/h5>\n
The recipe, “Risotto, rabbit, artichoke, mint pesto” from Pasta Sfoglia<\/a> combines braised rabbit and artichokes with flavors of mint and pine nuts. It’s a perfect risotto for early spring. Guaranteed to wake up your palate after a long winter.<\/p>\n8.\u00a0 Roasted with Meat<\/h5>\n
Picture this: artichokes and potatoes drizzled with oil and sprinkled with herbs roasting under a leg of lamb. The juices from the lamb mingle with the roast vegetables which caramelize, flavors intensifying as the roast cooks. This is what happens when you make Patricia Wells’ leg of lamb in her book, At Home in Provence<\/a>.<\/p>\n9.\u00a0 Grilled<\/h5>\n
Grilled artichokes have a smoky, caramelized bitter-sweet flavor. You can use baby artichokes, blanching them first. Serve them on a big platter with lemon juice or aioli at your first spring backyard party. I think they would accompany grilled seafood nicely. Serve with a crisp Greek white wine and pretend you’re on the beach in Santorini.<\/p>\n
10.\u00a0 Confit<\/h5>\n
3.\u00a0 Marinated<\/h5>\n
Though I enjoy a jar of marinated artichoke hearts on the antipasto platter, I’m tempted by Martha Stewart’s invitation to make my own.\u00a0 In her book, Cooking School<\/a>, she shares a recipe for marinated artichokes that keeps for a week in the fridge. The lovely ladies from Canal House include a recipe for “Artichokes Roman Style” which uses garlic and mint, in Volume 3<\/a>.<\/p>\n Artichokes make a luxurious soup. Their complex, earthy flavor is addictive and will have you licking your bowl clean. Patricia Wells makes it easy in her book, Vegetable Harvest<\/a>, by using frozen artichoke bottoms in “Artichoke & Parmesan Soup”.<\/p>\n An artichoke can be stuffed and baked or braised, resulting in an impressive dish with less effort than many other preparations. In Chez Panisse Vegetables<\/a>, Alice Waters stuffs the artichokes Provencal style, with garlic, parsley, and black olives.\u00a0 She also includes a recipe for “Artichokes Baked with Anchovy Stuffing” that includes lemons and breadcrumbs.<\/p>\n Veal Stew with Artichoke Hearts, Fava Beans, and Peas” sounds perfect to me right now. Find the recipe in Martha Stewart’s Cooking School<\/a>. This light but satisfying spring stew uses the best of what is in season right now. Bliss!<\/p>\n The recipe, “Risotto, rabbit, artichoke, mint pesto” from Pasta Sfoglia<\/a> combines braised rabbit and artichokes with flavors of mint and pine nuts. It’s a perfect risotto for early spring. Guaranteed to wake up your palate after a long winter.<\/p>\n Picture this: artichokes and potatoes drizzled with oil and sprinkled with herbs roasting under a leg of lamb. The juices from the lamb mingle with the roast vegetables which caramelize, flavors intensifying as the roast cooks. This is what happens when you make Patricia Wells’ leg of lamb in her book, At Home in Provence<\/a>.<\/p>\n Grilled artichokes have a smoky, caramelized bitter-sweet flavor. You can use baby artichokes, blanching them first. Serve them on a big platter with lemon juice or aioli at your first spring backyard party. I think they would accompany grilled seafood nicely. Serve with a crisp Greek white wine and pretend you’re on the beach in Santorini.<\/p>\n4.\u00a0 Soup<\/h5>\n
5.\u00a0 Stuffed<\/h5>\n
6.\u00a0 Served in a Meaty Stew<\/h5>\n
7.\u00a0 Risotto<\/h5>\n
8.\u00a0 Roasted with Meat<\/h5>\n
9.\u00a0 Grilled<\/h5>\n
10.\u00a0 Confit<\/h5>\n