Sunday, April 13, 2014
Sometime in the next month we will be heading to our home in Oregon. One of the first things I do after hastily unpacking is to start the garden. Last year I planted several different types of lettuces, kale, chard, zucchini and herbs. One plant we noticed growing in neighboring yards were artichokes. So last year we decided to buy a few of our own, and as you can see in the picture below they did pretty well. Hopefully when we arrive they will have made it through the winter.
In our household steamed artichokes are enjoyed several time a year. So when I saw this recipe by Giada De Laurentiis, in the May 2014 Food and Wine, magazine I headed straight to the market. In this recipe the artichokes are steamed until just tender, then cooked face down until lightly browned in olive oil that has been flavored with garlic and anchovy fillets. They are then placed in a ceramic baking dish and topped with panko and Parmesan cheese, then baked. We really enjoyed the flavor from these few extra steps and will be adding different ingredients to the mixture depending on what is on hand. Artichokes are perfect for appetizers or even as a side dish.
1 lemon, halved
3 medium artichokes
Extra virgin olive oil
3 garlic cloves
6 anchovy fillets
1/2 cup panko
Salt and pepper
Fill a medium size bowl half -way with water and add juice from 1/2 of lemon. Working with 1 artichoke at a time, discard some of the dark outer leaves, then cut about an inch of the top, peel and trim the bottom and stem. Halve the artichoke lenghwise and scoop out the furry choke. Rub artichoke with the other half of lemon. Repeat this process until all artichokes are done.
Preheat oven to 400F. In a large skillet, add water and when ready to boil add artichokes, cover and cook until barely tender, mine took a little longer than recipe stated as I kept most of the green outer leaves on. Drain well and pat dry.
In the same skillet on medium-high heat, add oil and garlic, and cook until golden in color about 4 minutes; discard the garlic. Add the anchovies and stir until dissolved. Add the artichokes cut side down and cook until lightly browned, flip and cook another 3 minutes. Transfer to a lightly oiled baking dish, cut side up.
Let oil cool a little and then pour remaining into a medium size bowl, add panko and Parmesan. Top artichokes with topping, bake in oven 12-15 minutes until topping is browned and crisp. Enjoy!
*Recipe has been slightly adapted from the 2014 May, Food and Wine Magazine.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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