Drews Artichokes Recipes

SIMPLY DELICIOUS ARTICHOKES

Steps:

• In a large pot, bring 3 quarts of water and 1/4 cup of the salt to a boil.
• Place the artichokes on a cutting board. With a sharp chef's knife, trim the stem ends off until the bottom is flat. This way, the artichokes can sit upright. Cut the top third from each artichoke and discard.
• With kitchen scissors, cut the pointed tip from each of the remaining outer leaves. Discard.
• Rub the cut areas with the lemon halves.
• Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.
• Using a slotted spoon or skimmer, carefully add the artichokes to the boiling water. Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water. This is a bit tricky. Be sure to have an adult help with this.
• Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes. With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes.
• With a slotted spoon or skimmer, and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink. With tongs, turn each artichoke upside down and place in the colander. Let drain, inverted, until cool enough to handle.
• To make the lemon-butter sauce, melt the butter over medium heat in a small saucepan.
• Add the remaining 2 tablespoons of lemon juice and the remaining teaspoon of salt, and stir to combine.
• Remove the lemon-butter sauce from the heat and transfer to small dipping bowls to serve with the artichokes.
• Serve the artichokes either warm or cold.

NONNA'S ARTICHOKES

Steps:

• Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
• Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
• Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
• Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

DREW'S ARTICHOKES

Steps:

• 1. drain the artichoke bottoms- dry w/ paper towel 2. Cut the eggplant (skin on) into equal size (approx.1/2- 3/4 in.)cubes-set aside. 3. Peel the entire bag of onions (smaller the better)-0rinse and leave in pan w/ cold water together with the baby carrots. 4. Steam carrots ,onions until just tender. Place in ice cold water 5. Sliver lengthwise several pea pods at a time very thinly & place in a small bowl of cold water. 6. Crush garlic and saute w/ eggplant,Cover and let cook, stirring occasionally. Once soft, take off the heat and stir in the onions,carrots& snow peas- set aside to cool. 7. Take the Phyllo out of the freezer to thaw out- (it doesn't take long to thaw) 8. Make a white sauce, Grate the fresh nutmeg (about half of a large one, or until it has a strong smell and taste of the spice)- set aside to cool. Assembly: Preheat oven to 350 degrees 1. Spoon eggplant, carrot, onion snow pea mixture in bottom of artichoke to form a domed mound-place on a baking sheet.til brown & bubbly! 2. Unfold the Phyllo Pastry/ cut into 6-8 inch squares- 3.Place the filled Artichoke bottom onto the pastry and place a tablespoon of the white sauce on top; wrap artichoke & twist tightly to seal 4. Drizzle melted butter over top of pastry bags 5. Cook in a preheated oven for approximately 35-40 minutes or until they are just staring to brown on top. Remove them from oven and serve. Serve one or two per person, depending on whether this is the only appetizer being served.