Artichoke Bottoms With White Wine Duxelles Recipes

BRAISED ARTICHOKES WITH WHITE WINE AND GARLIC

Steps:

• Fill a big bowl with cold water. Cut the lemons in half and squeeze the juice into the bowl. The acidity from the juice keeps the artichokes from turning brown. Toss all but one of the squeezed lemon halves into the bowl of water. Keep the lemon half nearby.
• Trim the stems of the artichokes to about an inch from the base so the artichoke will sit flat on the stem when in the bottom of the pan. It the stems are very thick, use a paring knife to trim off the outer tough exterior of the stem.
• Next, remove the tough outer leaves until you get to the softer paler leaves.
• Cut about an inch off the top portion of the artichoke to remove the rough, sharp tips.
• Using a scissor, cut off any sharp tips that remain.
• Rub any cut surfaces of the artichoke with the reserved squeezed lemon half (a little extra protection from turning brown). Put the artichoke into the lemon water.
• Ready to go! When ready to cook, remove them from the lemon water.
• Grab a heavy bottomed pot, such as a Dutch oven, that is large enough to accommodate all the artichokes. Add 2 tablespoons olive oil to the pot and heat over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add in the white wine, bay leaf, lemon zest and juice. Bring to a boil over medium heat. (Wait to season the liquid until after reduced or it may be too salty.) Then turn heat to low and keep at a simmer.
• Place the artichokes, stem side down, nestled next to each other, in the pot. Cover and simmer until the artichokes and stems are tender, about 20 to 30 minutes depending on the size of the artichokes.
• Remove the artichokes from the poaching liquid. Reserve the liquid. When cool enough to handle, cut the artichokes in half, lengthwise. Using a spoon or small knife, clean/cut out the fuzzy choke in the center and discard.
• Meanwhile, bring the poaching liquid to boil over medium heat and boil until reduced to half - about 10 minutes. Season to taste with salt.
• In a large sauté pan, melt the butter with the remaining 2 tablespoons olive oil over medium heat. Add the artichokes cut side down and sauté until nicely browned, about 5 minutes. Transfer the artichokes to a platter. Drizzle with the reduced poaching liquid, a little extra virgin olive oil, a sprinkle of sea salt and parsley. Serve warm or at room temperature.

POT-ROASTED ARTICHOKES WITH WHITE WINE AND CAPERS

Steps:

• Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke. Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
• Slowly pour in the wine, cover the pot, and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, remove the lid and scatter on the capers.
• Raise the heat to medium-high, and bring the liquid to a boil. Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and parsley and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
• Arrange the artichokes prettily on a plate, and scoop the capers, oil, and slightly crispy herbs over top. Serve straightaway or at room temperature.
• Turning Artichokes
• I suppose some people might find it a bother, but I quite like turning artichokes. It's like an advanced version of shelling peas-similarly meditative and even a bit fun. Choosing artichokes whose leaves don't move much when you pinch the tops will make your life a bit easier, because typically they have smaller chokes or sometimes none at all.
• Fill a big bowl with water and squeeze in the juice of a lemon. Working with one artichoke at a time, pluck off and discard the green leaves until only the soft yellowish leaves are left. Cut off about 1/2 inch of the stem. Use a peeler or small knife to trim away the tough green stuff at the base of the artichoke. Take a peek at the cut end of the stem. You'll see a pale green circle surrounded by a darker border. Peel the stem, getting as close as you can to the pale green center. Drop the artichoke into the lemony water (to prevent discoloration). Repeat with the remaining artichokes.
• Cut about 1 inch from the tip of each artichoke, then use a small spoon to scoop out and discard the feathery choke. Gently squeeze each artichoke over the bowl as you go, and set them cut sides down on paper towels to drain for about 5 minutes.

WHOLE STUFFED ARTICHOKES BRAISED IN WHITE WINE

Steps:

• Make stuffing:
• Preheat oven to 350°F.
• Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.
• Trim and stuff artichokes:
• Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
• Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
• Trim remaining artichokes in same manner.
• Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.
• Cook artichokes:
• Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
• Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
• If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
• Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.

SAUTEED ARTICHOKE BOTTOMS

Steps:

• In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside.
• In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes.
• To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture.

FRIED ARTICHOKE BOTTOMS WITH PICHOLINE OLIVE DRESSING

Steps:

• To cook the artichokes, prepare a bowl with cold water and 3 sliced lemons to store the artichokes in after they have been peeled to prevent discoloration.
• Using a paring knife, remove the outer leaves and trim off the stem of each artichoke, and place in lemon water until ready to use.
• In a medium size pot, combine the celery, garlic, white wine, juice of 2 lemons, parsley, thyme, chicken stock, and salt and pepper, and bring to a simmer. Add the artichokes and cover them with a dishtowel to submerse the artichokes in the liquid. Cook for approximately 45 minutes, or until fork tender. When finished cooking, remove artichokes from liquid, and let cool to room temperature.
• Once they have cooled, remove any inner leaves and choke that are remaining. Slice the artichoke bottoms into four pieces.
• To bread the artichokes, set up the flour, lightly beaten eggs, and bread crumbs in separate dishes. Dredge the cut artichoke bottoms first in the flour, then in the eggs, and finally in the bread crumbs. Repeat this process until all pieces are breaded. Refrigerate until ready to fry.
• To prepare the dressing, combine the olives and olive juice in a food processor. Process until ground. Add the lemon juice, sherry vinegar, Dijon mustard, and egg yolk, and pulse until all ingredients are mixed together. While pulsing, drizzle in the olive oil to create an emulsion. Season with salt and pepper. Refrigerate until ready to serve.
• To fry the artichoke bottoms, use a heavy-bottomed saucepot, filled half way up with corn oil. Place over medium high heat and bring oil to 350 degrees F. Use a candy thermometer to determine the temperature. When oil is hot, add the artichokes a few pieces at a time and fry until golden brown. Remove from oil, drain on paper towels, and season with salt and pepper.
• To serve, fill a ramekin with the picholine dressing. Line a platter with romaine lettuce, and place the fried artichokes on top. Garnish the platter with lemon wedges and parsley sprigs.

ARTICHOKE BOTTOMS WITH WHITE WINE DUXELLES

Steps:

• Peel leaves from artichokes. Remove chokes with a spoon and discard. Trim bottoms so the edges are smooth. If necessary cut small slices from stem ends so the artichokes will sit upright. Rub all over with lemon juice to prevent discoloration.
• In a 10-inch ceramic quiche dish heat the butter, uncovered, at 100 percent power for 1 minute in a large oven, or 2 minutes 30 seconds in a small oven. Add shallots, mushrooms and tomato and stir. Cook, uncovered, at 100 percent power for 3 minutes in a large oven, or 4 minutes and 30 seconds in a small oven.
• Add the wine. Cook, uncovered, at 100 percent power for 5 minutes in a large oven, or 8 minutes in a small one, until most of the wine has evaporated. Remove from oven. Stir in parsley, salt and pepper.
• Set artichoke bottoms in a circle on a 10-inch platter. Mound a quarter of the mushroom mixture in the well of each artichoke. Heat, uncovered, at 100 percent power for 2 minutes in a large oven or 3 minutes in a small one. Serve immediately.

KILLER GRILLED ARTICHOKES WITH GARLIC AND WHITE WINE BUTTER

Steps:

• Preheat and outdoor grill for low heat.
• Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water. Boil for about 30 minutes, or until a fork is easily inserted into the stem of the artichokes. Drain and set aside.
• Melt butter in a small pan over medium heat, add the garlic and shallot. Cook just until fragrant, remove from heat. Add white wine, salt and pepper (to taste) and stir to combine.
• Place the artichoke halves onto preheated grill. Brush some of the melted butter mixture onto them. Cook for 5-10 minutes, brushing with butter mixture often, until lightly toasted. Remove from grill and sprinkle with parmesan cheese.
• Serve remaining butter mixture as a dipping sauce.

BUTTERED ARTICHOKE BOTTOMS

Steps:

• Place each artichoke on a flat surface on its side and cut away the stems. Cut away bottom leaves, holding a sharp knife perpendicular to the base. This should leave a clean, leafless base.
• Cut away the top leaves, leaving a base about one inch thick. Trim all around the top and bottom of each base to remove the green portions.
• Put flour in a small sieve and hold the sieve over a small saucepan. Pour the water over the flour, stirring to dissolve the flour. Add salt to taste.
• Put the artichoke bottoms into the saucepan and bring to a boil. Let simmer 20 minutes until tender but not mushy. Remove from the heat.
• When cool enough to handle, remove the fuzzy ''choke'' in the center of each artichoke bottom, using fingers or a spoon.
• Heat the butter in a small skillet and add the artichoke bottoms. Cook, turning the bottoms in the hot butter, about two minutes or until very lightly browned on all sides.

STUFFED ARTICHOKE BOTTOMS

Steps:

• Cut a thin slice from bottoms of artichokes to level if necessary. Place in a greased 15x10x1-in. baking pan., In a large bowl, combine the cream cheese, garlic, chives and oregano. Spoon into artichokes; sprinkle with Parmesan cheese. Bake at 350° for 22-26 minutes or until cheese is golden brown.

ARTICHOKE BOTTOMS AU GRATIN

Steps:

• Snap off most tough outer leaves from artichokes. Trim 1 1/2 inches from top. In pot of water, place artichokes, 1 1/2 lemons, thyme, peppercorns, and bay leaf. Cover with smaller-size lid to keep artichokes submerged. Cook over medium heat until hearts are tender when pierced with knife, about 30 minutes.
• Heat oven to 350 degrees. When artichokes are tender, drain, remove remaining leaves, and discard all but the smallest, most tender ones. Set those aside. Remove choke completely with melon baller or spoon, and rub artichoke bottoms with remaining lemon half. In a glass pie pan or gratin dish, strew leaves and mix in half of bechamel. Lightly butter artichoke bottoms, season with salt and pepper, and place on top of bechamel. Place folded piece of prosciutto in each bottom; fill with a rounded mound of bechamel.
• Bake 20 to 25 minutes or until golden. Rub the tops with butter, and bake for 5 minutes more. Serve one or two bottoms per person along with some of the leaves.

CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE

Steps:

• Cook pasta in a large pot of boiling water. Drain.
• Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
• Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
• Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.

ARTICHOKE BOTTOMS FILLED WITH SPINACH

Steps:

• Cook spinach in boiling salted water about 1 minute, stirring several times.
• Drain well, pressing to remove all moisture.
• Chop finely, either by hand or in food processor.
• Heat oven to 400 degrees.
• Melt butter in small skillet; add spinach,salt,pepper,and nutmeg and cook over medium low heat until thoroughly heated.
• Combine bechamel sauce with egg yolk and cream; carefully stir into spinach.
• Continue cooking until just simmering, stirring constantly. Do NOT boil.
• Arrange artichoke bottoms in baking dish and fill with spinach.
• Sprinkle with parmesan cheese.
• Bake 10 minutes or until nicely glazed.
• If desired may run under the broiler to brown lightly.