Posted on 04/27/2017 3:38:51 PM PDT by Jamestown1630
I’ve always thought that artichokes – as they are available to a suburbanite like me, in the supermarket – were expensive and time-consuming to prepare and cook. But I like them, and I like the ritual of eating them; so once or twice a year I’ll buy them as a ‘Rite of Spring’.
I’ve always steamed mine but recently found some recipes for roasting them. Since I’ve come to enjoy roasted asparagus much more than I like it steamed, I thought I’d try handling the artichokes this way.
I used this recipe from 'Pinch My Salt', but omitted the garlic, because I wanted to know how roasting, as opposed to steaming, changes the flavor of the artichoke itself:
http://pinchmysalt.com/how-to-roast-whole-artichokes/
They turned out well, but you know what? I still like them better steamed – they just seem fresher, taste more like Spring, and offer more of the flavor of the artichoke itself.
Here’s a good instruction for preparing and steaming them:
http://www.myrecipes.com/recipe/whole-steamed-artichokes
Many folks like dipping the leaves in Mayonnaise, but I like plain melted butter.
*********************************************************
Another vegetable that I like – fortunately less expensive! - is Eggplant, especially in a ’parmigiana’ treatment.
Chef John of ‘Food Wishes’ has a unique way of preparing Eggplant as a ‘Baked Eggplant Sandwich’ which I found last weekend, and thought was brilliant. Here is a link to his site, with recipe and video:
http://foodwishes.blogspot.com/2013/01/baked-eggplant-sandwiches-getem-while.html
-JT
Difficult to find anymore. Occasionally found them as 'Sunchokes'.
Liked them sliced in a salad. Reminds me of the Asian water chestnuts you buy for stirfry. Crisp slightly sweet flavor.
If I ever find them again I think I'll plant a few of the tubers and try to raise some.
Another veggie I simply can't find anymore is icicle radishes. Much milder than the round red variety.
My mom makes the best artichoke park dip/ spread. I’m full from dinner, but just the thought makes me hungry.
I had a friend, no longer living, who was seemingly obsessed w/ artichokes. She talked about them, ate them & talked about eating them. Hopefully she is in charge of all things artichoke in heaven.
Parmesan not park
Do a Google search; you can find them lots of places.
Here’s some more info:
http://commonsensehome.com/before-you-plant-sunchokes/
(Please note the parts where it says that these are somewhat invasive plants, and that eating the tubers can give you a LOT of *gas*, if you aren’t careful! :-)
Sometimes I feel like having the skin; sometimes I don’t ;-)
I often do with it the same thing that I do with unwaxed cucumbers - I’ll use the veggie peeler to take off half, or most of it - depending on the veg - but leave tiny strips here and there.
A lot of the nutrition of any fruit or veg is in the skin, so I always think it’s good to save at least some of it.
Jerusalem Artichokes (A/K/A : sunchokes) are harvested in the fall; they are a cousin to the Sunflower, and look like a shorter sunflower,
with a similar flower, although with many smaller flowers on a stalk.
That is how stands can be found in the 'wild', generally alongside a culvert or ditch along a rural road during mid-summer.
Harvest in the fall, but leave some of the tubers for the following Spring.
The tuberous roots are treated and consumed like a potato, although crispier and sweeter than a potato: boiled, stir fry, or roasted.
The recipe by Stand Watch Listen calls for pumpkin blossoms
However blossoms from any squash/cucumber/pumpkin/melon (Curcubit plant family) can be used.
The first blossoms of any curcubit are male, but with no female flowers around(to later become fruit), all blossoms can be consumed with no detriment.
Early male flowers are slim; female flowers come later, and are wider and more bulbous in the hips which will later bear fruit (think similar to rose 'hips').
It is the flowering blossom that provides the framework for the fried blossoms (flour, spices, cheese, herbs, etc.) as well as the delicacy and color appeal.
In any shallow planter box, avoid planting 'root crops'
However, you can keep any planter moist, regardless of the sun exposure, if you increase the fiber and/or organic matter in the planter.
Compost is organic matter which has broken down and serves as a fertilizer and water sponge.
Sphagnum moss is the 'Big Gulp' of organic gardening, and will soak up 8 times its dry weight in water and nutrients.
If given enough sphagnum moss, some compost, and some fertilizer and lime, you could grow a reliable garden over a solid concrete or asphalt driveway.
Sure. It’s just the standard artichoke/spinach dip.
2 cans drained artichoke hearts, chopped
large package frozen spinach, thawed, drained (squeeze out as much liquid as possible, which is a thread in itself), chopped
(I throw them both in the processor and pulse a couple times)
2-8 oz blocks cream cheese,softened
roasted garlic to taste (several cloves), minced/mashed
shredded Parmesan, Asiago and Romano cheese to taste (around 1 cup +/-)
combine well, place in oven-proof casserole, bake at 350 until bubbly and starting to brown on top. I usually stir well after about 20 minutes to prevent the edges browning or over-browning too quickly.
You can add crumbled crisp bacon, but I think it’s overkill.
Serve warm with crudites, crunchy bread, tortilla chips or crackers.
Freezes well.
If you use it over pasta, it can benefit from enough milk/cream to thin it a little. Otherwise, it can be too dry.
Recipe can be cut in half.
You can plant *a few* sunchokes, but they are invasive. I have an entire front hillside covered in them. Pretty little sunflower blooms in late summer. They will start showing up *everywhere* and by that I mean EVERYWHERE. They are perennial.
Don’t put them in the garden. They thrive in poor soil.
Thanks for the info. Never really ‘jones’ for them enough to go online searching.
Now you’ve got my curiosity up.
I like this version of the classic dip as it uses fresh artichokes:
http://gardenandgun.com/recipe/southern-artichoke-dip/
I am a huge fan of Yotam Ottolengi’s recipes. I have all his books and use them often, when the garden is in full glory:
Here are 3 recipes that I’ve made and really enjoyed.
Our Gourmet club did an ode to Ottolenghi dinner. I made these 3 recipes for the vegetarians in the group. The gratin uses frozen artichokes. You can swap f other vegetables in the very full pie. I always make this when the garden is producing its’ wonderful bounty.
http://bluecayenne.com/turkish-eggplant-with-yogurt-and-green-chile-oil?print=print
http://bluecayenne.com/tag/artichoke-gratin
https://thecafesucrefarine.com/ottolenghis-very-full-roasted-vegetable/
I have posted this before, but will again in case someone wants to try it. I love this recipe. I double it and freeze a batch for the times when I need an instant appetizer. It always disappears very quickly.
http://www.saveur.com/article/Recipes/Caponata-1000087189
I love sunchokes when I can find them. We tried to grow them, but did not succeed.
This tapenade sounds wonderful-give give it a try. Thanks.
I do this with squash blossoms when we have them. Always a treat.
Insalata di Pasta Con Vegetali Primaveri / Cold Pasta Salad with Summer Vegetables
PREP Clean/trim 8 asparagus/head broccoli; steam 3 min; chill; small dice. Cook lb bow tie (or penne) pasta 11 min. Drain/chill under cold running water.
ASSEMBLY combine 2 oz black olives, oz Capers, 4 oz canned Tuna, Red/yellow diced pepper, 4 oz Sliced mushrooms, pt Cherry tomatoes, Small jar artichokes, 2 chp gar/cl; add cold pasta, s/p, pour in 2 oz ea evo, balsamic, mayo. Mix gently.
FINAL Plate salad; add basil and cherry tomatoes garnish.
SERVE Topped with shaved parm.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.