Here's a favorite artichoke prep:
viewtopic.php?f=5&t=25048God, I love artichokes. They're one of my top ten, desert island foods.
Some favorite preps:
1) In the morning on the day of service, cut the artichokes in half and poach them cut side down in salted water with a couple bay leaves and pepper corns until done. Mix two parts red wine vinegar to one part EVOO, several cloves of garlic smashed to a puree, and salt to taste. Make sure you have 2-3 tablespoons of marinade for every artichoke half. Arrange artichoke halves on non-reactive trays or baking dishes cut side up, then scoop several tablespoons of the marinade over each one. Allow to marinate all day, then serve. Artichokes will absorb most of the marinade and be full of flavor. I sometimes hollow out the choke and fill it with several grilled shrimp tossed in the same dressing with some fresh basil and serve it as a finger-friendly lunch salad. No dip needed!
2) Leave 3" of stem on if you're lucky enough to buy artichokes with stems still attached. Trim as needed. Cut in quarters, remove choke with serrated grapefruit spoon and toss into acidulated water until all artichokes are prepared. Poach as above with two or three tablespoons of EVOO added to the poaching water until about 3/4 done, then remove and drain. Later, grill artichokes until outer leaves start to blacken. Serve with mayonnaise seasoned with Worcestershire sauce and red chile flakes.
3) Cook artichokes whole, drain and cool. In a blender, whiz up canned tomatoes, basil (dried works well), fresh garlic, salt, EVOO and vinegar to make a tangy marinade. Pour over artichoke(s) and allow to marinate at least one hour at room temperature. (Note: One fat can of tomatoes will make enough for four artichokes.)
4) Braised artichoke hearts! Trim artichokes severely down to the tenderest leaves and remove choke. Use lemon halves to rub acid on artichokes as you work to prevent discoloration. Add to large saute pan with 1/2" of olive oil, six or ten peeled garlic cloves, salt and several anchovies. Simmer over low heat, adding 1/4 cup of red wine vinegar at a time. Some will absorb, some will evap off, but every ten minutes or so add more until the leaves are almost ready to come away with a light tug. Serve as a tapas course, or add to a composed plate with salumi, cheeses and olives.
5) And then there's stuffed. I make a stuffing with crumbled Italian sausage meat (sauteed, lid on, so as not to brown and not drained unless there seems to be an excess of juice/fat) mixed with fresh garlic, chopped parsley, black pepper, fennel seed, some panko crumbs to absorb the juices and hold it all in there, and a goodly amount of grated parmesan cheese. That goes in between the leaves of whole artichokes boiled in seasoned water until about 3/4 done and then drained. Each artichoke is then drizzled with olive oil and wrapped in foil to finish. The hot stuffed artichokes are served with a dipping sauce of the tomato basil marinade/dressing described in step 3. I usually make two or three when I do this because I'll have used a whole pound of Italian sausage in making the filling, but typically I'll serve one artichoke as a shared first course. Very romantic!
6) Quick potted artichoke spread: this is a great, almost instant spread to whip up on a moment's notice with ingredients you can keep handy in your pantry. Toss canned (unmarinated) artichoke hearts into the food processor with about half that quantity of green spanish olives, pimento removed (makes a nasty color). Add a clove or two of fresh garlic and a long drizzle of really good EVOO. Puree and serve in low, wide bowl topped with another drizzle of EVOO and finely chopped parsley with toasted baguette slices or flatbread on the side.
