Three Easy Artichoke Recipes
No, they're not Shrek action figures; they're sweet, earthy, edible thistles. But they can be just as fun for kids if you know what to do with them. As with tomatoes, some recipes work nearly as well with the canned or frozen kind (and we aren't ones to turn down a shortcut). Learn how to clean them.
START: Choose your artichokes
Look for the less mature "baby" variety, which can be eaten whole with minimal prep (just steam and quarter them). Recipes 1 and 3 also work with 15 ounces of (drained) canned or (thawed) frozen hearts.
- If you have a pie crust
Artichoke Quiche
Preheat oven to 375 F°. Prick the bottom of the crust with a fork.
Panfry 2 ounces of thinly sliced prosciutto until crispy. Crumble it over the bottom of the crust.
Evenly distribute the artichokes and 2 ounces of shredded Gruyère in the crust.
In a bowl, combine 3/4 cup of milk and 3/4 cup of half-and-half.
Whisk in 3 eggs and a few grinds of fresh pepper.
Pour the mixture into the crust. Sprinkle with 1 teaspoon of fresh thyme leaves.
Bake until a knife inserted in the center comes out clean, about 35 minutes.
Let rest 10 minutes before serving.
- If you have Fresh Tarragon
Marinated Artichokes
With a sharp knife, trim the stem and the top 1/2 inch of each of 4 fresh artichokes.
Boil them in water for 25 to 35 minutes; drain and set aside.
Place 1/2 cup of the chopped tarragon and 1 minced garlic clove in a bowl.
Whisk in the zest and juice from 1 lemon, 1 tablespoon of Dijon mustard, and some pepper.
Slowly add 3/4 cup of olive oil, whisking constantly.
Drizzle half the marinade over the artichokes. Chill for 1 hour.
Serve halved, with the remaining marinade on the side for dipping.
- If you have a chicken
Braised Chicken and Artichokes
Rinse the pieces of the quartered chicken. Pat dry; season with salt and pepper.
In a straight-side skillet over medium-low heat, cook 1 sliced onion in olive oil for about 5 minutes.
Turn up the heat slightly and add the chicken to the pan. Brown for about 3 minutes a side.
Add the artichokes, 1 cup of white wine, and a 15-ounce can of plum tomatoes.
Bring to a boil, then reduce heat and simmer, covered, for 1 hour.
Serve in shallow bowls over brown or white rice.
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