2 Simple Ways to Cook Artichokes

This post written by our resident Farm Foodie – Debra Dubief

When I saw that Coke Farms was harvesting purple artichokes this week and the accompanying photographs of these beautiful purple-hued thistles I, of course, couldn’t wait to bring them in for our boxes! I’ve never actually tried purple artichokes and after learning of their slightly more pronounced flavor as well as had increased health benefits over their greener cousins, I was even more excited and decided that these deserved more than just ordinary steam.

As I was reviewing different writers’ suggestions for braising I ran across an intriguing idea for roasting artichokes. The blog posts I read all seemed to have to same gushing tone revering the intense flavors and rich nuttiness that were brought out by roasting. I know this to be true of many veggies, but was a bit skeptical that roasted artichokes would live up to all the raves.

I was leaning towards Mark Bittman’s recipe for braised artichokes, until I realized that my pan was too small for those three purple beauties, so I fired up the oven. I got four halves off to braising then tossed the other two in some of my favorite olive oil and popped them in the oven. We shared both versions with dinner and agreed each had their merits. Roasted lived up to their raves and the braised were tender and moist. Now that I’ve discovered how easy and delicious these two methods are, steaming will no longer do.

With both of the techniques below you can add in a step of rubbing the edges of the artichokes with lemon as soon as you cut them to avoid browning. But I really don’t see the need since they are going to get brown as soon as they hit the fry pan or the oven.

Braised Artichokes

Adapted from The Minimalist With Mark Bittman

Ingredients

2 small to medium artichokes
1 tablespoon butter
1 cup chicken or vegetable stock
1 cup dry white wine
Fresh lemon juice

Instructions

Melt butter in a large, heavy skillet and remove from heat.

Trim the about 1/4 inch from the stem of each artichoke and peel the outer layer with a paring knife, then trim the top inch or so, split in half lengthwise and scoop out the choke (hairy part) and tiniest of the pointy inner purple leaves.

Immediately place each half cut side down in the pan. Return pan to medium heat and once the cut edges are nicely browned add stock and wine, cover with a tight fitting lid and gently simmer for 20-30 minutes, turning once, until tender.

Squeeze fresh lemon juice over the artichokes and spoon pan sauces over to serve.

Roasted Artichokes

Ingredients

2 small to medium artichokes
1 tablespoon good quality olive oil
Sea salt and pepper to taste

Instructions

Preheat oven to 375 degrees F.

Trim the about 1/4 inch from the stem of each artichoke and peel the outer layer with a paring knife, then trim the top inch or so, split in half lengthwise and scoop out the choke (hairy part) and tiniest of the pointy inner purple leaves.

Toss with olive oil, season with salt and pepper and place cut side down on a baking sheet.

Roast for 45 minutes or until tender.

So which way will you try? Know of another way to cook artichokes? Let us know in the comments below!