I owe my artichoke obsession to the Greek and Italian florists I worked with in my mid twenties in Melbourne for they helped me learn to prepare this intimidating flower and taught me simple recipes that have become much loved favourites.
I now count fresh artichokes right up there with my favourite spring time indulgences. Artichokes are in season and at their best right now in the Ballarat region and due to the fact that I have been planting them in every spare corner of my home garden and in a plot at the Ballarat Community Garden - I now have an abundant harvest to enjoy.
There are several ways to prepare artichokes - I'm still experimenting with different methods, but for the many people who have asked me to show them basic preparation skills in the past, here's a short 'how to' video for preparing artichoke hearts ready for braising.
BRAISED ARTICHOKE HEARTS
Artichoke hearts prepared as per above instructions
Freshly crushed garlic (1/2 to one clove per heart)
2 teaspoons of olive oil
Butter (1 tablespoon per heart)
Lemon zest and juice to taste (appx 2 teaspoons per heart)
Vegetable or chicken stock (appx 1/3 cup per heart)
White wine - optional
River Murray Sea Salt to taste
Artichoke hearts prepared as per above instructions
Freshly crushed garlic (1/2 to one clove per heart)
2 teaspoons of olive oil
Butter (1 tablespoon per heart)
Lemon zest and juice to taste (appx 2 teaspoons per heart)
Vegetable or chicken stock (appx 1/3 cup per heart)
White wine - optional
River Murray Sea Salt to taste
In a large heavy based pan saute garlic in olive oil. Add artichoke hearts and half of the butter and brown slightly taking care not to burn the butter.
Add stock and wine if desired and a lid and cook on a medium heat or braise in a moderate oven for around 10 to 15 minutes or until artichokes are nearly tender.
Return to the stove top if braising in the oven. Add the remainder of the butter, lemon juice, and lemon zest. Simmer until the sauce has reduced and thickened. Add more stock or water or wine to make extra sauce if desired. Balance out with more butter and lemon juice to taste.
For an extra touch add a couple of spoonfuls of thick cream or sour cream just before serving. Season with a good dose of salt and serve ensuring artichokes are smothered in the sauce.
Top with freshly grated parmesan cheese if desired. Enjoy!
Add stock and wine if desired and a lid and cook on a medium heat or braise in a moderate oven for around 10 to 15 minutes or until artichokes are nearly tender.
Return to the stove top if braising in the oven. Add the remainder of the butter, lemon juice, and lemon zest. Simmer until the sauce has reduced and thickened. Add more stock or water or wine to make extra sauce if desired. Balance out with more butter and lemon juice to taste.
For an extra touch add a couple of spoonfuls of thick cream or sour cream just before serving. Season with a good dose of salt and serve ensuring artichokes are smothered in the sauce.
Top with freshly grated parmesan cheese if desired. Enjoy!
Good stuff! I hope mine weren't too bad last night!!!
ReplyDeleteGreat run down of the chokey basics Jane! I really loved the preserved ones that we made and although they were a little bit of work I think well worth it. They are so good to have on hand for cheese platters, pizzas, frittatas, pasta etc and really good to know where they come from unlike the tasteless ones you get in jars at the supermarket.
ReplyDeleteJust one of the great things to have at this time of year along with fresh peas in their pods and broad beans to name but a few.
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