Currently viewing the tag: "artichokes"
The flavors of potato and artichoke go so well together, and the textures are similar as well, so there is a flavorful surprise possible with each bite. Crisping the outsides gives a wonderful contrast to the interior creaminess, and the mild spring garlic adds a gentle garlicky note without any of the heat bulbed garlic can. If you don’t have spring garlic, spring onions, scallions, or no alliums will work also.
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This was a dish that occurred from a Tour du Fridge one year. I have done this using large artichokes as well as small ones. For the large ones, I trimmed everything away from the heart (saving the leaves and steaming them until done, and then eat them as you would from a whole artichoke) and cut it into cubes. For small artichokes I just followed the basic prep as in the recipe for Braised Baby Artichokes on the site right up to the cutting them into sixths. Either way works for this recipe. The potatoes and artichokes are a wonderful combination of flavors.
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What I want to know is, who was the first person to eat an artichoke, and why? Ponder the artichoke and you too may wonder this same thing. The artichoke is a member of the thistle family (a sub-group of the sunflowers), and is aptly named.
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INGREDIENTS:
16 baby artichokes ¼ cup olive oil 4 half chicken breasts, skinned, boned and cut into chunksContinue reading »
Baby artichokes aren’t “baby” really; it just refers to size, which is a result of where they grow on the plant. These come from lower down the stem inside the vegetation. For this recipe, the “chokes should be smaller, but this recipe will work just as well with medium sized artichokes.
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Wash artichokes under cold running water.
Pull off lower petals which are small or discolored.
Cut stems close to base. (Use stainless knives to prevent discoloration.)
Cut off top quarter and tips of petals, if desired. (Some people like the look of clipped petals, but it really isn’t necessary to remove the thorns. They soften with cooking and pose no threat to diners.)
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