FOUR SPRING ARTICHOKE RECIPES THAT THINK OUTSIDE THE STEAMER
by Kitty Greenwald
When artichokes return to farmers’ markets in mid-spring, our hearts skip a beat. These recipes are really four mash notes to the vegetable from chefs around the country.
Clockwise from top left: Spaghetti with Artichokes and Bottarga, Shaved Raw Artichoke Salad, Quick Braised Artichokes with Peas, Carrots and Fresh Ricotta, Five-Spice Fried Artichokes. Photo: Victor Prado for The Wall Street Journal, Food Styling by Heather Meldrom, Prop Styling by Carla Gonzalez-Hart
Quick Braised Artichokes with Peas, Carrots and Fresh Ricotta
Total Time: 35 minutes Serves: 4
Peel off and discard dark outer leaves of 8 medium artichokes. Use a chef’s knife to remove remaining tough leaves and skin until tender artichoke heart is exposed. Rub exterior with flesh of half a lemon. Halve artichokes lengthwise. Use a spoon to remove hairy chokes from centers of artichokes, then rub interiors with lemon. Quarter hearts, then transfer to a bowl filled with ice water and juice of 1 lemon. Set aside.
In a medium lidded pot over medium-high heat, bring 2 quarts chicken stock, zest of 1 lemon, 1 cup olive oil, 6 sprigs flat-leaf parsley, 6 cloves garlic, 1 cup white wine, 1 sprig rosemary, 1 tablespoon toasted coriander seeds and 1 tablespoon toasted fennel seeds to a simmer. Reduce heat to medium and continue to simmer until broth is flavorful, about 15 minutes.
Add artichoke hearts, cover, and gently simmer until just tender, 10-15 minutes. Use a slotted spoon to transfer cooked artichokes to a plate.
Add 4 medium carrots, peeled and thinly sliced, to pot of simmering water and cook until tender, about 7 minutes. Return artichokes to pot, along with 1 cup fresh or thawed frozen peas. Simmer until peas are bright green, about 2 minutes more. Turn off heat and season to taste with salt.
Ladle vegetables into a deep serving dish or individual bowls. Strain remaining cooking broth and pour it over vegetables until they are about ⅓ submerged. Garnish with 2 tablespoons roughly chopped flat-leaf parsley and 2 tablespoons roughly chopped tarragon. Dollop 1 cup fresh ricotta (total) over top. Finish with a squeeze of lemon juice, a drizzle of olive oil and a sprinkle of flaky sea salt. Serve with country bread.
—Adapted from Eric Korsh of North End Grill, New York
(ORIGINAL ARTICLE)
OUTSIDE THE STEAMER
