The Emporia Gazette

February 9, 2012

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According to the California Artichoke Advisory Board (www.artichokes.org), nearly 100 percent of the artichokes we find in our markets are grown in California. In fact, Marilyn Monroe was the first official California Artichoke Queen in 1949.

Artichokes are extremely high in nutrients (magnesium, potassium, folate, vitamin C, iron, and antioxidants) and very low in calories. Although it’s possible to buy fresh artichokes year-round, their best growing season is from March through May or June. The Globe artichoke, about the size of two fists, is the most frequently seen specimen in our groceries.

When buying an artichoke, look for an even, green color with as little brown discoloration as possible. Try to choose one with tighter leaves that feels firm and weighty. Finally, squeeze the artichoke and listen for a squeak. That’s a good sign.

There are two things to know about artichokes: The fibrous outer leaves are mostly inedible. Also, an artichoke is a bud on its way to becoming a big, beautiful purple thistle. Once the artichoke grows past the “baby” stage, its inner core begins to develop a pointy, hoary thistle which will certainly choke you if you try to eat it (voice of experience). A melon baller or sharp paring knife helps to remove this part.

Baby artichokes are far more tender than full-grown ones and have yet to form a choke. This means that with just a little trimming and cleaning, the entire bud can be consumed. In fact, the emperors of ancient Rome often dined on grilled baby artichoke.

Artichokes turn brown when exposed to air so prepare a large bowl of cool lemon water. As soon as you finish trimming the artichoke, place it in the water until you’re ready to cook it. Use shears or a serrated knife to remove the sharp tips of the outer leaves. Even though the ends of these leaves can’t be eaten, there is a fleshy bit down by the heart that is part of the reason for buying an artichoke in the first place.

This bud is easily steamed and eaten with melted butter, mayonnaise, a remoulade or some other sauce. Place prepared artichoke on a rack above an inch or two of boiling water. Cover and steam 25 to 45 minutes, depending on size, or until a leaf near the center pulls out easily. Serve on a plate with room for the uneaten leaves and a small dish of sauce.

Starting at the bottom, pull off a piece and dip the fleshy end in your sauce. Place that end in your mouth upside down, so that your bottom teeth can be used to scrape away the tender flesh as you pull the petal out. Work your way around the flower, and don’t forget to carefully scrape away the choke before you eat the heart.

BAKED ARTICHOKE CASSEROLE

2 medium onions, sliced thick

2 Tbsp. olive oil

1 tsp. Italian herb seasoning

3 Roma tomatoes, sliced

1 can artichoke hearts, unmarinated

6 ounces mozzarella or Monterey Jack cheese

2 Tbsp. lemon juice

Sauté onions in olive oil five to eight minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese (sliced or shredded) on onions, over-lapping slightly. Cover dish with foil and bake at 375 degrees for 40 minutes.

• • •

Marinated artichokes are a handy thing to keep in the fridge. They liven up everything from salads to pastas to pizzas. As a spread or dip, they are an elegant yet ridiculously simple offering.

ARTICHOKE BRUSCHETTA

1 jar (6 oz.) marinated artichoke hearts, drained, patted dry, chopped

1/2 cup grated romano cheese

1/3 cup finely chopped red onion

5 - 6 Tbsp. mayonnaise

16 baguette bread rounds (bruschetti)

Combine first three ingredients in a bowl, and add enough mayonnaise to form a thick spread.

Preheat oven broiler. Spread artichoke mixture onto each bruschetta. Arrange on a baking sheet and broil until it starts to brown, about two minutes.

• • •

This recipe is a variation of the previous one. You can choose to just bake it in a crock and have the sliced, toasted bread on the side for dipping. I have friends who even slice a few jalapenos into it for some heat.

HOT ARTICHOKE CROSTINI

1 baguette

1 cup mayonnaise

1 cup grated Parmesan cheese

1 can (14 oz.) artichoke hearts, drained, chopped

1 can (4.5 oz.) chopped green chilies, drained

3 cloves garlic, minced

Slice baguette into 1/4- to 1/2-inch slices. Place on a baking sheet lined with foil or parchment. Brush with olive oil if you like. Bake at 400 degrees for five minutes or until lightly browned to make the crostini.

Combine the mayonnaise, Parmesan, artichoke hearts, chiles and garlic. Spread on crostini. Bake at 400 degrees for five minutes or until the cheese melts. Garnish if desired with some finely diced red onion or fresh parsley and serve immediately.

ARTICHOKE BENEDICT

4 medium Globe artichokes

4 slices Canadian bacon

4 large eggs

Hollandaise sauce

Prepare and steam the artichokes. Spread leaves of artichoke open like a big, green flower. Remove the center petals that rest on top of the choke along with the choke. This will serve the role of an English muffin from the traditional Benedict recipe.

Brown the Canadian bacon slices in a skillet. Poach the eggs and start the Hollandaise sauce. Place bacon slices on the artichoke hearts and top each with a poached egg. Spoon on Hollandaise sauce and serve immediately.

Start with the leaves and pull bits of artichoke, egg and sauce from them, then dive through the rest of the poached egg, through the Canadian bacon and into the sweet, succulent artichoke heart.

• • •

So delicious and worth every bit of effort. Not bad for a thorny thistle bud, hmm? Next week we’ll take a look at what goes on in the annual EVCO food show. The week after that I’m looking for ideas on how to get your kids to not only eat their vegetables, but enjoy them at the same time. Have any tips?

Send them in to Murphy’s Menu, P.O. Drawer C, Emporia, 66801 or murphysmenu@yahoo.com. Let’s get cooking!