Anyone else get a little twinkle in their eye when they see an artichoke? Just me? That's cool. And I'm going to write about the artichoke now.
Growing up, our family vacationed in Vail, Colorado, every summer and every year my first stop had to be the Ore House to get a steamed artichoke. Much as Vail has changed dramatically through the years, apparently so has their menu. I went to their website to confirm they hadn't let this delicacy die, and while the artichoke is still on their menu, it is now a "gluten free grilled artichoke with toasted bread crumbs." They've still got the roasted garlic mayo going on though.
I don't remember the first time I ever had a steamed artichoke, all I know is I don't know life without it. It has been, and always will be, my favorite food. As you can see in the anatomy above, the artichoke can be quite the complex vegetable, sometimes intimidating to those who don't know how to work one, but I consider it the "lobster" of the vegetable world... fitting since it's often dipped in melted butter. They're best in the spring through summer and should be free from scratches, bruises, and split leaves
Without further adieu, a step-by-step pocket guide if you will to the magnificent:
Thorns: NO! Don't go! We're just getting started. They won't bite, but use a sharp knife to trim off the pointy tops of the leaves and move along.
Outer leaves: These are the appetizer to the heart. Once the artichoke has been cooked, slide the bottom half of the leaf between your teeth to scrape off the meat.
Inner leaves and choke: On a fresh artichoke, these need to be scooped out with a small spoon (if soft enough) or sliced out with a pairing knife and thrown in the trash, not the garbage disposal. These are edible on canned artichokes.
Heart: This is the artichoke's money-maker. Enjoy slowly.
Stem: Although I wish this could be cooked and enjoyed as an extension of the heart, it's just can't. The stem, if not sliced off near the base of the heart, gets stringy and bitter.
To cook an artichoke
Spinach Artichoke Dip
Serves 6-8
-10 oz. package frozen chopped spinach, thawed and drained
-2 cans artichoke hearts, drained and chopped
-1/2 c. mayo
-1/2 c. sour cream
-1/2 c. cream cheese (optional)
-1 c. freshly grated Parmesan cheese
-1 c. grated pepper jack cheese
1. Preheat oven to 350 and grease casserole dish with nonstick spray.
2. Combine all ingredients except pepper jack in a large bowl and stir well.
3. Transfer to the casserole dish and sprinkle pepper jack on top.
4. Bake for 30 minutes or until hot and bubbly.
Serve with bagel chips, crackers, or Italian bread. I kid you not, the Food Network wine suggestion for this recipe: chardonnay.
Heart-y Salad
Serves 2-3
-1 bag of romaine hearts, chopped
-1 can artichoke hearts, chopped
-1/2 can hearts of palm, chopped
-Dressing (a vinaigrette or balsamic and olive oil is best)
Evenly divide the artichoke hearts and hearts of palm on a bed of romaine and drizzle with dressing.
Artichokes can also be marinated, grilled, roasted, etc. etc. Saki Tumi Grill and Sushi Bar in Downtown Columbia's Vista District has the best fire roasted artichoke... although to be fair, every artichoke is the best artichoke. Theirs is marinated in olive oil, balsamic vinegar and garlic, then roasted and served with a garlic aioli sauce for dipping.
They say taste buds change every seven years or so and mine are guilty of this. I pray to the food Gods that really, really good tastes stand the test of time. So far, so good.
ARTICHOKE
Thorns: NO! Don't go! We're just getting started. They won't bite, but use a sharp knife to trim off the pointy tops of the leaves and move along.
Outer leaves: These are the appetizer to the heart. Once the artichoke has been cooked, slide the bottom half of the leaf between your teeth to scrape off the meat.
Inner leaves and choke: On a fresh artichoke, these need to be scooped out with a small spoon (if soft enough) or sliced out with a pairing knife and thrown in the trash, not the garbage disposal. These are edible on canned artichokes.
Heart: This is the artichoke's money-maker. Enjoy slowly.
Stem: Although I wish this could be cooked and enjoyed as an extension of the heart, it's just can't. The stem, if not sliced off near the base of the heart, gets stringy and bitter.
To cook an artichoke
- Wash and cut off stem about 1/2 inch from base
- Remove small bottom leaves and cut off thorny tips
- Stand artichoke upright in a deep saucepan with 2-3 inches of water
- Cover and boil gently 35-45 minutes or until base can be pierced easily with a fork
- Drain and serve with a dipping sauce (garlic butter is legit)
- Sit back, relax, and enjoy
Spinach Artichoke Dip
Serves 6-8
-10 oz. package frozen chopped spinach, thawed and drained
-2 cans artichoke hearts, drained and chopped
-1/2 c. mayo
-1/2 c. sour cream
-1/2 c. cream cheese (optional)
-1 c. freshly grated Parmesan cheese
-1 c. grated pepper jack cheese
1. Preheat oven to 350 and grease casserole dish with nonstick spray.
2. Combine all ingredients except pepper jack in a large bowl and stir well.
3. Transfer to the casserole dish and sprinkle pepper jack on top.
4. Bake for 30 minutes or until hot and bubbly.
Serve with bagel chips, crackers, or Italian bread. I kid you not, the Food Network wine suggestion for this recipe: chardonnay.
Heart-y Salad
Serves 2-3
-1 bag of romaine hearts, chopped
-1 can artichoke hearts, chopped
-1/2 can hearts of palm, chopped
-Dressing (a vinaigrette or balsamic and olive oil is best)
Evenly divide the artichoke hearts and hearts of palm on a bed of romaine and drizzle with dressing.
They say taste buds change every seven years or so and mine are guilty of this. I pray to the food Gods that really, really good tastes stand the test of time. So far, so good.
[image sources: Rookie Cookie, Taste of Home, Food Network]
[recipe sources: Food Network, Mrs. WRCIV]
[recipe sources: Food Network, Mrs. WRCIV]
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