I’ll admit it – artichokes can be intimidating.
Fresh, whole artichokes involve quite a bit of work to prepare. I was in college before I ventured to taste my first canned artichoke, incorporating it into a recipe I saw on the Food Network.
I was well into my 20s before I ever dealt with a fresh artichoke. Even today, when I teach cooking classes and demonstrate how to prepare artichokes in different ways, people often question whether or not they are worth all the work. The answer is: Yes, artichokes are worth it.
When whole artichokes are picked or purchased, they consist of several parts: the stem, the bottom (and heart), several layers of tough outer leaves as well as softer center leaves, and the inedible hairy choke of pointy fibers and tough purple leaves. If allowed to bloom, the choke would be the center of a wide purple flower.
There are several ways to prepare artichokes. They can be steamed and the tender meat of the petal base dipped in butter or sauce. Artichokes can be trimmed and stuffed or utilized for the bottom and heart. However, once cut, artichokes will begin to darken, and must be submerged in lemon-water or water with a little vinegar (acidulated water) to prevent discoloration.
The internet offers many video demonstrations for artichoke preparation. Alternatively, artichoke hearts and bottoms can be purchased canned or frozen, already cooked.
To prepare and cook artichoke bottoms, snap off the stem, pulling any fibers with it. Use a knife to cut off all the large bottom leaves, leaving a cone of small, soft leaves with white bases. Cut off the cone, leaving only the bottom and choke behind. Scoop out choke and cook by steaming or simmering, or cook first and remove choke after.
To prepare and cook artichokes hearts, use a vegetable peeler to peel the fibers from the stem. Trim off large bottom leaves, leaving a cone of small, soft leaves with white bases. Cut off the cone, removing the tops of all leaves and all dark green parts. Cut in half and use the tip of a sharp paring knife to cut out the hairy choke. Use a spoon or melon baller to remove any remaining choke. Submerge in acidulated water until ready to cook.
To prepare to be stuffed, use a vegetable peeler to peel the fibers from the stem. Snap off or trim away the large bottom leaves. Use a serrated bread knife to saw through the top inch of the leaf tips. Use force to scoop out the choke, or cut in half and use the tip of a sharp paring knife to cut out the hairy choke. Use a spoon or melon baller to remove any remaining choke. Pick out any tough leaves from within. Use your fingers to carefully open the leaves. Wedge stuffing between the leaves and in the hollowed center. Roast or steam to cook.
Season Stepp writes for the Herald-Journal in Spartanburg, S.C. She can be reached at Season28@aol.com
CRISPY STUFFED ARTICHOKE HEARTS
Canola, vegetable or peanut oil
½ onion, peeled and diced
1 clove garlic, peeled and minced
1 tsp. dried Italian herb blend
¼ cup chicken stock
¼ cup sun-dried tomatoes packed in oil, minced
2 Tbs. pitted sliced black or kalamata olives
½ cup heavy cream
½ cup feta cheese, crumbled
Fresh basil leaves, washed, dried and torn into pieces
2 (8.5 ounce) cans artichoke hearts in water, drained
2 eggs
½ cup milk
About 2 cups all-purpose flour
Fill a wide, deep pot with 1½ to 2 inches of oil. Heat to about 350 degrees.
Place a large sauté pan over medium-high heat. When hot, add enough oil to lightly coat the bottom of the pan. Add onion, garlic, dried herbs and a pinch of kosher salt. Cook, stirring occasionally, until the onions have softened, about 2 to 3 minutes.
Add chicken stock, sun-dried tomatoes and olives. Stir to warm through.
Add heavy cream, feta cheese and basil leaves. Fold to incorporate and heat. Season to taste with more kosher salt and freshly ground black pepper as needed.
Open each artichoke heart and fill with a few teaspoons of the filling. Use a toothpick to secure the top closed.
In a mixing bowl, whisk together eggs and milk. Place flour in another bowl or baking dish. Line a plate or baking sheet with paper towels.
Dust each stuffed artichoke heart with flour, dip into egg mixture, then back into the flour to fully coat. Dip one more time into the egg then flour. Set aside and repeat with remaining artichokes.
Carefully lower 3 or 4 breaded artichoke hearts into the hot oil. Cook until golden brown. Remove with a slotted spoon or spider, and place on the paper towel-lined plate. Immediately sprinkle with kosher salt. Serve hot or at room temperature.
