Artichoke Rose Garnish 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.

ARTICHOKE ROSE GARNISH

Steps:

• Slice stem from bottom of artichoke so it stands without wobbling.
• Pull off any bottom leaves that have spread out from the globe.
• Slice off the top of the artichoke, about 1 to 1-1/2 inches from the top.
• Begin at the bottom of the artichoke. Using the larger petals for the bottom rows, place each rose petal with the stem side in between each artichoke leaf.
• The thorns on the artichoke leaves should help secure the petals.
• Work in a circular motion around the base, decreasing the petal size as you work toward the top. The smallest rose petals should be slightly folded and inserted straight into the cut top of the artichoke.
• The artichoke rose should only take about 15 minutes to put together.
• It is best made within a few hours of use.
• Refrigerate until ready to use as an appetizer tray garnish or party table decoration.

DIPPING SAUCE FOR ARTICHOKES

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
• Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
• Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
• When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE

Steps:

• Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
• Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
• Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

RAW ARTICHOKE SALAD

Steps:

• Remove dark tough exterior leaves from artichokes. Trim stem end and cut off top of each artichoke. Slice artichokes as thinly as possible and place in a small mixing bowl. Add lemon juice and garlic, if using. Season well with salt and pepper, add olive oil and toss to coat.
• Put arugula in a shallow bowl or on a platter. Spoon artichokes over greens. Garnish with a few shavings of Parmesan.

BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL

Steps:

• Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
• Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
• Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.