a taste of spring

Spring is here. Daffodils are blooming, blue jays flit about my backyard, days are balmy, nights are cool, the smell of new is in the air. Markets are beginning to burst with green and tender produce that tempt and tantalize. Artichokes literally scream Spring to me. Pared down to their soft core, stuffed with a mixture of herbs, and slowly poached in wine and olive oil, they are at once delicate and luxurious in flavor and texture. What a beautiful way to welcome the new season. I simply couldn’t resist sharing this song with you–it is very dear to me and, though melancholy, I think it perfectly captures the mood this time of year. If nothing else, the inimitable Ella provides lovely dinner music….
 

Herb Stuffed Braised Artichokes

 


This recipe was adapted from Mario Batali’s Roman Style artichokes, or Carciofi alla Romana. I love this technique of trimming the artichokes down to the tenderest leaves and heart, keeping most of the stem intact. The preparation, I will admit, is a bit laborious. But I’m sure you’ll agree it’s time well spent when you revel in the deliciousness of this delicate dish.


To begin, fill a large bowl with water and squeeze a large lemon into it. Using a chef’s knife, cut an artichoke in half lengthwise. Work with one artichoke half at a time. By hand, remove the tough outer leaves until you reach the tender, light green leaves near the center.

 


Place the artichoke half cut side down and chop off the top third of the leaves to remove the thorny ends. Trim the stem end and, using a paring knife, peel off the tough, outer skin of the stem, keeping most of the stem intact.

 

Use the tip of a teaspoon to scoop out the fuzzy choke from the inside of the artichoke. Pull out the coarse, spiky leaves from center until you reach the smooth, pale yellow leaves. This will create a nice cavity to hold the herb mixture.
 


Repeat with the remaining artichokes, placing each prepared half immediately into the bowl of acidulated water to keep them from turning brown.

 


Prepare the herb mixture: combine the minced parsley, mint, and garlic in a small bowl. Add the coarsely chopped red onion, red pepper flakes, kosher salt and freshly ground black pepper. Stir in 1 tablespoon of olive oil until the mixture just comes together.

 


In a medium sauté pan (I used a 4 quart), nestle the drained artichoke halves in one layer in the bottom of the pan. Spoon a teaspoon or two of the herb mixture into the cavity of each half.

 


Add the wine, olive oil and boiling water to the pan, squeeze a lemon half over all, a pinch of salt, and begin to cook over medium heat. When the liquid reaches a boil, turn the heat down to low and cover the pan.

 


Allow to simmer for about 45 minutes to an hour, until the artichokes are tender throughout when poked with the tip of a knife.

 


Serve the artichokes warm or at room temperature. Drizzle with extra virgin olive oil and garnish with lemon wedges. 

 


Adapted from Mario Batali

Serves 4:
 
4 large, preferably long-stemmed artichokes
1 1/2 lemons
3/4 cup wine
3/4 cup olive oil
3/4 cup boiling water
kosher salt


Herb Mixture:


1 tablespoon minced fresh parsley
3 tablespoons minced fresh mint leaves
2 garlic cloves, minced
2 tablespoons chopped red onion
kosher salt and freshly ground black pepper
1 tablespoon olive oil


extra virgin olive oil for drizzle
lemon wedges for garnish


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12 thoughts on “a taste of spring

  1. DeniseB

    I have never cooked artichokes this way, but I do love them! I will have to try this soon! Yum! Thanks and happy spring to you!

  2. Choc Chip Uru

    This recipe is definitely screaming spring – I am entering the midst of autumn now so I am so jealous 😛
    And now hungry 😀

    Cheers
    Choc Chip Uru
    Latest: Double Nutella Cheesecake Brownies

  3. Maggie

    Oh goodness Pennie, this does scream spring!!! I have a confession, I have never tried my hand at a fresh artichoke, its always looked to intimidating. Seeing your little tutorial here though, I am pretty sure I could do it. I am going to give it a try next time I find fresh artichokes.
    What a lovely way to celebrate spring…although unfortunately it seems like spring is trying to dodge us here in Montana. Its been snowing all day. Blech!

  4. Lacy @ NYCityEats

    Love artichokes! Especially when they’re cooked right (can’t believe how often this does not happen in NYC!). I’ve never had a slow poached artichoke but these look too good not to try! Great recipe, I love the step by step too!