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My artichokes are covered with fruit.  I've had them cooked - boiled and braised - but I would really like to preserve the hearts in oil.  Those little jars you get in the supermarket are so tasty but really expensive.  Has anyone done this?  What do I do?  I've tried googling for a recipe but can't find one.

Thanks


If anyone wants a good recipe for braised artichokes, there was an excellent one in the Observer Food mag the other week which I can post.

Post please.  I am currently eating one a day, and I don't think I will clear them all before they burst open!

Just for you Emma Jane

Braised Spring Vegetables
serves 4 as a salad

12 young tender artichokes
2 cloves of garlic peeled
500g peas
12 asparagus spears
olive oil
mint leaves - a large handful
lemon juice

First prepare the artichokes.  For this recipe the artichokes need to be small and young.  Trim the stalks and remove any tough outer leaves, then snip off any spiky tops.  Very young ones will not need their inner choke removing.  Cut them in half and rub with lemon juice to stop them discolouring.

Put three table spoons of olive oil in a pan large enough to hold all the veg, then add the garlic.  Let the garlic scent the oil over a low heat, then add the artichokes and enough water to just cover them.  Cover with a lid.  Simmer for abut 20 mins until they are tender.

While the artichokes are cooking, shell the peas and trim the asparagus.  Add the peas and asparagus to the artichokes with a little salt.  Simmer for 10 minutes until tender then add the mint leaves, stir and leave to cool.

Serve with some of their cooking juices, more olive oil, a little lemon juice and some toasted ciabatta.


I didn't have any asparagus so I used thick chard stems and young broad beans in the pod.  We ate it still warm....yummy!

Oh yes please!  Perfect!  I have peas and chard stems also and more baby artichokes than you can shake a spinach leaf at!

I tried to convert some chums last night over to the delicious taste of artichokes, but they weren't keen.  I just had the small head boiled.  When they are small and tender, once the few outer leaves are peeled off I scoff the rest down whole!!  Delicimoso!

Lucky you e-j with your baby artichokes! I am planting them on my plot this year (as you know from your wonderful description of root division) so next year :P :P :P

In the meantime, I get a short but hefty scrump of babies from my neighbour who grows artichokes but doesn't eat 'em. Here's a recipe like looby loos, but with JUST baby artichokes. And yes, they are all for me! Mmmmm :D

(http://i40.photobucket.com/albums/e220/supersprout/IMG_0013.jpg)

baby artichokes boiled & served as a hot salad with baby new potatoes and caramelised onions is rather nice, my lottie concoction for lunch yesterday.

Daft question I know, but  what is a small artichoke?
Mine are between golf ball and tennis ball size - are they the right size to cook whole? I usually wait till they are bigger and eat them then.

According to the Sarah Raven article I read  - yes  - perfect.

I only have one plant but am so inspired by the picture and info on this thread, plan to grow lots next year

thanks all :-*

Quote from: Tin Shed on June 19, 2006, 21:43:19
what is a small artichoke?
Mine are between golf ball and tennis ball size - are they the right size to cook whole? I usually wait till they are bigger and eat them then.

Depending on variety a small artichoke would be somewhere in between golf and tennis! The key is that the 'choke' isn't developed. Remove the outer leaves, and slice across where the pale green meets the darker green - no prickles, and the whole thing is edible :)

There's a great thread on artichokes in 'Recipes' :P

Many thanks - I will be off to the lottie tomorrow to check the 'Chokes'

Reporting back. Used the smallest artichokes and cooked them as above with garlic, olive oil etc and then put a little dressing on them whilst still warm and had them as a salad. They went down so well that my daughter nicked some off her father's plate which was waiting for him when he came home. Looks like more plants will be needed for next year!

So pleased they went down well with your familee tin shed, I just put in another ten today, another ten due in a couple of weeks, that should do for us two ;D ;D ;D

Last year I followed a recipe that involved trimming the young artichokes down to the bare essentials (ie no toughish outer leaves and the top cut  off) then boiling them in water with lots of lemon juice until tender, then putting them in jar of olive oil (not sure how long this would preserve them, maybe a week or three). They were delicious. I was reminded of them later in the year when invited to dinner by a friend who had done the same thing, and served them as a tiny starter along with slices of avocado and a few asparagus tips. The lemon flavour permeated the artichokes.

You have to put them straight into lemon water as you trim, to prevent them changing colour.

You can google artichoke recipes (as I did) and find exact advice on this, plus an illustration of trimming the artichoke. I like them very much eaten the simplest way leaf by leaf, but not all my family have the patience for this, and I have 10 very energetic plants.

Sad that Supersprout  was making plans for artichoke plants she was unable to use.

Yes it is very sad and I really miss her but she is still an inspiration to us all.   Thanks for finding this thread again.

I have just cooked a big pan of Globe Artichokes and am really dissappointed with the result, I must own up to just boiling in salted lemony water but the taste master himself thought the result not worth the effort  :'( and I should clear the bed and put to better use! :o I don't know whether I am over cooking, they were a bit 'mushy' should I try roasting or steaming? Emma Jane drools over them so I must be doing something wrong - are they an acquired taste like Jerusalem A. or should I persevere ?

Susiebelle,

I steam mine for about 15 mins if small and 20 mins for larger ones, after removing some of the old leaves. Has worked well so far. The mother-in-law uses baby ones and stuffs between the leaves with a mix of anchovies, garlic and something else (sorry can't remember!). Persevere they're worth it in the end.  :)

Just eaten my first big globe artichoke, boiled for 20 mins & then covered with melted butter & lenon juice - really enjoyed it - never had them before :)

Thanks Soozie, I read some where that you boiled them for 40mins, so I have obviously been over cooking, as you all rave about them I will have to keep trying.
Seed order from Sarah Raven arrived yesterday which includes yes you've got it Artichoke seeds, so I had better get sowing.