| Behold the beauty of an artichoke |
Artichokes announce the arrival of spring and thanks to the White on Rice Couple for hosting “Spring Fling” and highlighting artichoke recipes.
My first taste of artichokes as a 7 year old on vacation in California was boiled artichokes served with lemon butter and mayonnaise. For a long time I thought that was the only way to cook and eat artichokes. It wasn’t until I moved to California years later, delighting in the sight of artichoke fields, piles of artichokes at farmers markets and savoring the exquisitely prepared baby artichokes in restaurants that I realized, artichokes were not just boiled and served with lemon butter and mayonnaise.
The wonderful world of artichokes had been exposed to me – and now I know artichokes come in many sizes and can be prepared in limitless ways. That said, artichokes can be intimidating to cook. I remember being told the center fizzy part was poisonous. IT’S NOT, however, the fizzy thorny part is a choking hazard (artiCHOKE) – so don’t eat it!
So flinging into spring with the first sight of artichokes at the market, I anticipate how I will cook my spring treasure. This year I have a new FAVORITE and YES, my kids gobbled these artichokes up with gusto.
Hands on prep time is about 30 minutes + baking time about 1 ½ – 1 ¾ hours depending on the size of the artichokes. The recipe is great for entertaining or weekend meals, it can be prepared ahead of time and reheated if needed and leftovers the next day – even better! I served mine with marinated grilled chicken and a crusty baguette.
Happy Artichoke Season!
| Before going into oven |
Artichokes Baked with Vidalia Onions, Lemon, Olives and Mint
Ingredients
- 2 lb. Vidalia onions thinly sliced
- ¾ cup extra virgin olive oil
- Kosher salt
- 1/3 cup Kalamata olives pitted
- 4 garlic cloves thinly sliced
- 12 fresh mint leaves thinly slices
- 1 lemon cut in half and thinly sliced and seeds removed
- 6 tablespoons dry white wine
- 4 fresh bright green artichokes about 3 ½ inches in diameter
- spring water
Instructions
- Preheat oven to 375 F
- In a large bowl, toss the sliced onions with 1 ¾ teaspoons kosher salt, ½ cup olive oil. Add the garlic, olives, mint, lemon slices and wine. Set aside.
- Break off the artichoke stems and peel remaining stem. Remove brown or dry outer leaves. Trim the the thorns from leaves with a scissors or paring knife. Cut the artichokes in half and scoop out the center fizzy choke with a stainless steel spoon. Rinse the artichoke halves under cold water.
- Sprinkle the artichokes with salt and gently massage with olive oil.
- In a large flame proof baking pan (10” X 14”) spread the onion mixture on the bottom with the onion juices. If the liquid is not ½ inch deep, add spring water until liquid is ½ inch deep. Arrange the artichokes cut size down into the onions.
- Set the baking pan on the stove over medium low heat until onion mixture is bubbling around the edges. Remove from heat. Cover the pan with parchment paper and then tightly with foil.
- Bake in the middle rack of the oven for 1 ½ hours. Test a leaf for tenderness. If tender, increase heat to 400 F and bake uncovered for 10- 15minute longer. Serve warm or at room temperature.
- Refrigerate any leftovers. To serve leftovers the next day, bring to room temperature or reheat in a 300 F oven, loosely covered with foil.
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They look so good, I don't understand why they are so expensive.
Hi Pilar,
I think we need to live in California for better priced artichokes! BUT they are soooo good!
Jane,
After the conference I decided to star a blog with recipes, not just pictures in English, I hope you like it:
http://recipesfromsouthamerica.blogspot.com/
I'm going to translate as much recipes as I can from my other blog.
Why do I still walk around the artichokes without trying to cook them? We have a really affordable Persian grocery store that happens to have artichokes (and fava beans) right now, but I always go by them. I hope you can be my inspiration, Jane!
I really enjoyed talking to you during the weekend. We have so much in common and we need to keep in touch! Let's plan to meet again in Santa Monica for IFBC!