Back in the day when I first started cooking seriously, I put together this post. Almost a full year later, it’s still a favorite.
I can’t wait for artichokes to come in season in San Diego! (And by “in season” I mean when people start getting them in their backyards).
Don’t laugh at my photos, it’s my Mac’s fault. Photobooth just doesn’t beat a Canon, lol.
Recipe 23: Lemon-Braised Artichokes
So this was one of the first recipes I made when I started going crazy for food. I’ve always wanted to conquer the elusive artichoke, as it were, so I found a recipe and decided to experiment.
Here’s what you need:
- Dutch Oven, or a pot that can go into the oven that has a heavy lid.
- Large mixing bowl
- Smaller “random vegetable crap” bowl
- Cutting boards, knives. This section is pretty simple…
- 2 medium artichokes
- 1/2 cup olive oil
- 1 yellow onion, thinly sliced
- 1/4 cup lemon juice. Fresh is best, but sometimes you can only find a bottle of it.
- 2 tbsp garlic, minced (about 4 large cloves, but it’s totally up to you how much garlic you want.)
- salt and pepper to your own preference
So, the easiest way I found to do this whole thing is to set up a station. Get a large bowl and that will be where you put all the stuff you’re going to eat. The smaller bowl should be set to the side of it, this is where you’ll put all the extra pieces of vegetables, like the “choke” and the onion peel/tops that you won’t be cooking. It just keeps your area cleaner. Set the cutting board in front of you, and slide a kitchen towel into your waistband or belt loop so you can wipe your knife, hands, etc.
**Pre-heat your oven to 350F. The prep is quick.**
Preparing the ‘Chokes
Okay, look at your artichokes. Aren’t they lovely? Isn’t it amazing that not only does this grow from the ground, but we can EAT it?! I can only imagine what kinda thinking was behind the first person who actually discovered these edibles…
Okay, so you want to do a few things. Cut off the stem, at the base of the ‘choke, and then take a knife and cut off the top inch of the crown on petals. Then, taking some kitchen scissors, nip 1/2 inch off the top of each leaf. Watch out, these can be sharp… Place any refuse into the smaller “compost” bowl.
Now, lay the artichoke on its side and slice is in half, making the cut vertically so that the line passes through the top and the stem. You’ll make the same cut to each half, so you have quarters, like lemon wedges.
Use a spoon to scoop out the choke. It’s the fuzzy bit that is NOT fun to
eat… Be careful to not scoop out too much of the flesh, because the choke rests above the heart, which is the most tender part.
You can rinse the quarters out a bit if there is any residual fuzz, and repeat this process with the other artichoke.
Place the quarters into the large bowl and start the prep for the onions, slicing them into thin rings.
The rest is just mixing everything up and then putting it into your dutch oven and winging it into the oven for 25 mins…or until you can easily pull away one of the petals… Your house will smell heavenly!
So sit back, relax, and enjoy. I thoroughly suggest eating these with your hands, no utensils allowed! :)
Keep cooking, and happy eating!