I promised more recipes for Artichokes, well, here they are. These are for the Globe Artichokes, not the Jerusalem ones, which will come later. My little Artichoke plants are looking good, growing well in their peat pots, and will be planted out when big enough and the weather is warmer. But that gives me loads of time to find out the recipes that appeal to me, and hopefully to you. So here goes.
Artichokes with Lemon Za’atar Dipping Sauce Recipe
Artichokes with a Lemon Za'atar Dipping Sauce Recipe is taken from Saveur magazine, which in turn found the recipe in a book, Street Food, by Susan Feniger. The recipe sounds light and delicious, the artichokes cooked simply and the addition of the Lemon Za'atar Dipping Sauce giving a tangy, spicy sauce with a Middle Eastern flavour. Can't wait to try this one when my Artichokes are ready.
- 1 cup (250g / 8 oz) good mayonnaise
- Juice of 1 lemon
- 1/4 cup (28g / 1 oz) sesame seeds, toasted
- 3 tbsp dried thyme
- 2 tsp Dijon mustard
- 2 tsp ground sumac
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 3 large globe artichokes
- 1 lemon - quartered
- 2 tbsp salt
- 3 tbsp extra virgin olive oil
- Make the lemon za'atar dipping sauce. Put the mayonnaise, lemon juice, toasted sesame seeds, thyme, mustard, sumac, salt and cayenne pepper in a small mixing bowl. Stir well with a rubber spatula or a spoon to combine. (Note: this sauce can be refrigerated, with cling film or plastic wrap pressed against the surface for up to 2 days).
- Prepare the artichokes: first cut off the bottom portion of the stem, leaving only one inch of the stem attached. Using a sharp knife (sometimes a serrated knife works best for this), cut off the tip of the artichoke, slicing straight across about 2 inches down. Using scissors, clip off the sharp spikes on the tips of the remaining leaves.
- Put the artichokes in a large pot or pan, and add enough water to reach three-quarters of the way up the artichokes. Squeeze the juice out of the lemon quarters into the water and throw in the lemon quarters as well. Add the salt and olive oil to the water. Cover and cook over a high heat unit the water comes to the boil (about 15 minutes).
- Reduce the heat to low, and simmer, still covered, for 30 minutes. Test the artichoke to see if it's down by gently tugging one of the lower leaves. It should come off easily but with resistance, and the whole leaf should pull out in one piece, not fall apart.
- Turn off the heat. Remove the artichokes, put them upside down on a plate to drain, and let them cool to room temperature for about 15 to 20 minutes.
- Once the have cooled, cut each artichoke in half lengthwise. With a spoon, gently scoop out and discard the fuzzy inner choke and the pointy purple leaves that line the inside. Cut each half in half again, creating small portions that are more easily shared.
- Arrange them on a platter, and serve with the Lemon Za'atar Dipping Sauce.
The next recipe is from one of my favourite chefs, Raymond Blanc. I love watching him on the TV, and my dream is to go to his cooking school for a day. See what you think to this recipe.
Slow – Cooked Vegetables including Artichokes Recipe
This recipe for Slow-Cooked Vegetables including Artichokes is from Raymond Blanc, via the BBC Food recipe page. It sounds absolutely delicious, and I will certainly be cooking this when my own Artichokes are ready.
- 90g / 3 1/4oz extra virgin rapeseed oil
- 20 garlic cloves (about 200g / 7oz) peeled
- 1 red onion, quartered, keeping the stalk intact
- 1 fennel, quartered
- 4 violet artichoke hearts
- 2 baby chicory, halved
- Sea salt and freshly ground black pepper
- 2 sprigs thyme
- 1 sprig rosemary
- 2 bay leaves
- 4 sage leaves
- 80g / 3 oz balsamic vinegar, preferably 8 years old
- 2 tbsp pumpkin seeds, toasted
- 30g /1oz parmesan shavings
- 50g / 1 3/4oz air dried ham, such as Bayonne or Parma), torn into pieces
- 6 rye bread croutons
- 1 tbsp olive oil.
- For the braised summer vegetables, preheat the oven to 120C / 250F / Gas 1.
- Heat the rapeseed oil on a medium heat in a large, wide oven-proof sauce or sauté pan and fry the garlic for 5 - 7 minutes, or until golden brown. Add the remaining vegetables, sea salt and freshly ground black pepper and continue to cook for five minutes.
- Add the herbs, vinegar and 80g / 3 oz water. Stir to combine and place in the oven for 75 - 85 minutes.
- Cut the rye bread into decent crouton shapes, put in a plastic bag and add a tablespoon of olive oil. Mix well, enough to cover the croutons, then fry gently in a frying pan until golden. Put to one side.
- To serve, arrange the roasted vegetables on a large platter and garnish with the toasted seeds, parmesan shavings, ham slices and the rye bread croutons.
That’s two more Artichoke recipes for us all to have a go at when the Artichokes come into season in summer. I have a lot more recipes for this vegetable, and gradually I will write them up.
So keep watching, reading and, above all, cooking.