As I’ve mentioned, a friend emailed me asking what she can do with artichokes, and I figured I’d answer her here.
My pal said what she mostly does is steam them with a sauce. So do I! That’s my favorite thing to do. But she said she’s tried of that, and is looking for new sauces and things to do with artichokes. Herewith, a quick and random list of great things to do with artichokes. If you have other great preparations, let me know!
- At my beloved BFF restaurant, Bloodroot, Noel and Selma make a cream sauce with scraped artichoke flesh, asparagus, lemon and olive oil that is puréed and cooked with flour and a light vegetable stock made with more artichokes and asparagus. I serve it with spinach pasta or vegetable bowties, tons of lemon zest, toasted pine nuts, and lots of cracked pepper. It’s a LOT OF WORK. See photos here! And more here!
- FRIED ARTICHOKES. The best thing ever. Here’s one recipe. Lemon is essential.
- This Provençal-style preparation is insanely delicious as well: Artichauts à la Barigoule.
- The recipe above is a stewed dish, but braising artichokes (especially baby artichokes) in a flavorful liquid, like white wine with a bunch of green garlic and garden herbs thrown in, is really nice too. When the artichokes are cooked, reduce the sauce (whisk in a little flour if it’s really thin) and add some combination of lemon/vinegar/olive oil/shoyu/sea salt/fresh pepper until it’s tasty.
- Here are a bunch of photos I took of artichokes last year. So pretty!
- A nice lemon vinaigrette. This is especially lovely with your specialest salt. I have a smoked sea salt I love with artichokes, and also an Italian infused salt with dried sage, rosemary, and basil.
- Any variation on cashew bechamel—from a rich, cheesey sauce, to a creamy vinaigrette.
- If you’re used to hollandaise on ‘chokes, give almond mayo a try.
- Chermoula. SO GREAT. My recipe is based on the one in Deborah Madison’s book Vegetarian Cooking for Everyone.
- Even better, harissa and chermoula sauces, so you can dip each leaf into each sauce. INCREDIBLE. My harissa recipe is also based on the one in Vegetarian Cooking for Everyone!