Artichoke and Sunchoke Sauté with Persillade





2 (10-ounce) packages frozen artichokes, thawed and well drained OR 3 (6-ounce) packages of ArtiHearts, Monterey Farms
¼ C olive oil
3 cloves garlic
2 bay leaves
1 t dried thyme or 4 large sprigs fresh
½ t dried rosemary or 2 sprigs fresh
½ lb. sunchokes (Jerusalem artichokes), peeled and cut into one-inch pieces
1 fennel bulb, trimmed and cut into one-inch pieces
8 shallots, peeled and quartered
½ lb. fingerling potatoes, scrubbed and cut into one-inch pieces
¾ C dry white wine
½ C chicken broth
Salt to tastefennel
For the Persillade:
3 T parsley, chopped
1 clove garlic, minced
1 t grated lemon zest

In a large Dutch oven, heat the olive oil over medium heat and add the garlic, bay leaves, herbs, sunchokes, fennel and shallots. Cook, stirring frequently, until the vegetables begin to brown nicely, about 5 minutes. Add the artichokes and potatoes, cook another 5 minutes, add the wine and reduce by half. Add the broth, cover and reduce the heat to low and simmer until vegetables are tender when pierced with a knife, about 30 -40 minutes, stirring occasionally.  Adjust for salt.

Prepare the Persillade: chop the parsley and garlic together until fine; add the lemon zest. Sprinkle over vegetables and serve.

Serves 8.

Triple Artichoke Soup


This soup uses Jerusalem artichokes, also known as sunchokes, rather than potatoes, to bulk it up and add texture.  The sunchokes have a flavor that mirrors the sweetness of the artichoke, and a nuttiness that provides depth. We found the Monterey Farms Artihearts at Whole Foods Market and fell in love with their great flavor.

1 large or two medium artichokes
1/4 C olive oil
1 C chopped onion
2 T chopped garlic
8 oz Jerusalem artichokes, also called Sunchokes, chopped
6 oz artichoke hearts (Monterey Farms Artihearts, available at Whole Foods market) or one can artichoke hearts
1 t nutmeg
1/4 t pepper flakes (optional)artihearts
reserved artichoke boiling water
3 C vegetable stock
1-2 C water (as needed)
1 t salt
½ t pepper
1 T lemon juice (or more, as needed)
½ C heavy cream (may substitute half & half)

Prepare and cook artichokes: Trim base, reserving stem. With a sharp knife, cut one inch off the top of the artichoke; using scissors, snip off tops of each leaf; snip off tough bottom leaves. Place prepared artichokes into a pan and add three cups water.  Bring to a boil; reduce to a simmer and cover.  Cook 20 minutes. Turn off heat and let the artichokes sit for another 10 minutes. Remove artichokes, turn upside down into a bowl and let cool.

Prepare stems: Peel outer fibrous skin and cut stems into chunks. Reserve.

Prepare artichokes for soup: Once artichokes are cool, remove all the leaves until you get to the choke. Pull off the cluster of leaves that form the choke, releasing the bottom. Using a spoon, clean out and discard the hairy crown from the heart. Reach into the choke and remove the interior leaves. Lay the choke on its side and slice off the soft flesh from the base of the choke. Discard the upper part of the choke.  Reserve artichoke bottom and artichoke meat in a small bowl.  Using a spoon, scrape leaves of the edible flesh, from the bottom to the mid-section of each leaf. Add to the bowl of artichoke meat. Discard scraped leaves.

Prepare the soup: In a large pot, heat olive oil; when hot, add onions and cook until translucent, about four minutes; add garlic, Jerusalem artichokes, reserved artichoke stems, artichoke flesh and bottoms, artichoke hearts and seasonings. Reduce heat, cover and simmer 10 minutes until Jerusalem artichokes and artichoke stem meat are soft.  Add reserved artichoke cooking liquid and stock. Continue cooking 15 minutes until all the vegetable are soft, adding water needed. Remove from heat and let the soup cool slightly. Puree, using an immersion blender or a food processor. Adjust the consistency of the soup, using water as needed. Add 1 T lemon juice. Taste for seasoning, adding salt, pepper and lemon juice as needed. The flavor should be delicate and dominantly artichoke. Pour the soup through a strainer (optional) to achieve a smooth, velvety soup.  Add cream. Mix well and adjust seasoning. Refrigerate for up to four days. The soup gets better as it ages. Serve hot or chilled.

Martha’s Artichoke and Shrimp Ceviche

shrimpMartha Burak provides us with so many recipes, she should have her own website so we can link to her.  Or maybe become a partner here. Martha is one of our most loyal followers — we’ve quoted her before on this website.  She of course was faithfully in the audience of three-dozen or so at Brookside Gardens last Thursday.  It was an all-artichoke class and lots of fun discussing the growing and proper cooking of artichokes.  You’ll find the recipes we demoed here on the website —  Martha’s Artichoke Seviche, Triple Artichoke Soup, Artichoke and Sunchoke Saute with Persillade and Fresh Herb Vinaigrette, which goes so well with a simple steamed artichoke.

Per Martha, “I make this at Christmas and serve as an appetizer. It’s ‘pink and green’ and delicious.”

2 lbs. cooked shrimp, tails removed and halved vertically
1 (14-ounce) jar artichoke hearts, cut into halves
½ medium-sized red onion, thinly sliced
1 C olive oil
½ C white vinegar
2 t celery seed
2 T capers
3 bay leaves
1 t sea salt
Tabasco or red pepper flakes, to taste
Chopped fresh parsley, for garnish

Place all ingredients in a large bowl or a plastic container with tight-fitting lid. Mix well, cover and refrigerate at least 24 hours. Mix every 8 hours so all ingredients are evenly marinated.  Serves 8-10 as an appetizer.

Recipe courtesy Martha Frances Burak

Stuffed Portabellas

photo courtesy Fine Cooking

Imagine a combination of spinach-artichoke dip and roasted portabellas! Over the summer I served these sinfully delicious stuffed mushrooms as a side with a grilled steak and husband couldn’t get enough. They’re so rich, though, you’d want to deploy the smaller portabellas – these days you can find a variety of sizes of these meaty mushrooms – if you are going to use them as a side.  At full size, they make a great main course for a vegetarian meal. Round out the meal with roasted butternut squash finished with a drizzle of balsamic and a green salad with feta cheese. Yummmm!! Fill smaller caps with the creamy mixture and you have a terrific appetizer. This recipe is adapted from my favorite cooking mag, Fine Cooking.
    – Adrienne

Read More