Marinated Fresh Baby Artichokes | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Marinated Fresh Baby Artichokes

Source:

Linda Carucci, Author, Cooking School Secrets for Real-World Cooks: Tips, Techniques, Shortcuts, Sources, and Hints.

To protect your hands from becoming discolored or from being scratched by thorny leaves, it’s a good idea to wear latex or rubber gloves when working with artichokes.

Makes about 3 cups marinated baby artichokes

INGREDIENTS
Artichokes
1 large lemon
2 pounds baby artichokes (18 to 24, depending on size)
1 teaspoon herbes de Provence (see note at end)
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 bay leaf

Vinaigrette
1 garlic clove, cut in half crosswise, green germ removed, if present
1 tablespoon Trader Joe’s Orange Muscat Champagne Vinegar or white balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon tarragon mustard
Pinch of fine, freshly ground black pepper
3 tablespoons Meyer Lemon extra virgin olive oil
¼ teaspoon honey or sugar (optional)

PREPARATION
 

For the artichokes

  1. Fill a large bowl ⅔ full with water. Cut the lemon in half and squeeze the juice into the water. Add the squeezed rind to the water. Reserve the other half.
  2. Fill a 4-quart saucepan half full with water and bring to a boil. When the water boils, cover the pan, and reduce the heat to maintain a simmer.
  3. Prepare a parchment circle (see note at end).
  4. With a chef knife, cut off the stem and the top ⅓ of the leaves of one of the smaller artichokes. Use your fingers to peel away the remaining outer green leaves until you reach the yellowish leaves inside. With a paring knife, trim off any green parts from the base of the artichoke. To prevent discoloration, immediately rub all cut surfaces of the artichoke with the reserved lemon half and place the trimmed artichoke in the lemon-water. Repeat with the remaining artichokes, cutting any larger artichokes into halves or quarters so that all the trimmed artichokes are about the same size.
  5. Add the herbes de Provence, olive oil, salt, and bay leaf to the water on the stove and increase the heat, if necessary, to bring the water back to a boil. Squeeze in any lemon juice remaining from the lemon half and add the rind to the water. Add the trimmed artichokes and place the parchment circle directly on top of them to keep them submerged. Adjust the heat and boil until a paring knife inserted in the center of a large artichoke comes out easily, 8 to 10 minutes.

 

For the vinaigrette

  1. Rub the cut side of the garlic over the surface of a medium mixing bowl, then crush the garlic pieces gently with the side of a chef knife and add to the bowl. Add the vinegar, salt, mustard, and pepper and whisk to combine. Slowly whisk in the lemon oil. Taste and add honey, if necessary.
  2. When the artichokes are done, discard the parchment circle, drain them well, and toss with the vinaigrette. Taste and adjust the seasoning, if desired.

 

Notes

• Herbes de Provence is a dried herb mixture that most typically contains basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, and thyme.
• To prepare a parchment circle: Cut a circle of parchment paper (I start with a precut parchment cake circle) the same diameter as the top of the saucepan. Fold it in half and cut out a 1-inch hole in the center. Make 1-inch cuts about 1 inch apart all around the perimeter of the circle.
Recipe copyright Linda Carucci, 2007. All rights reserved.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »