"Awesome Artichokes"
April 01, 2009 - Volume 1 - Issue 1
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Harbinger of Spring
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Hang
out in the produce department during March and you'll easily over hear
- "What's this?" Or perhaps, "How do you cook these?" Or, "How do you
eat it?" Artichokes, the culinary equivalent
of the first robin of spring, are one of the most delectable vegetables
around in our opinion. They have a unique, delicate taste that's
irreproducible by any cook's alchemy. We've all had them -- on pizza,
in dips, in a pasta sauce -- but tackling a fresh one seems akin to
butchering one's own cow in order  to
get a steak! Fortunately, it's not nearly that difficult. Artichoke
growers are reporting a "heavier than usual" harvest this year due to
favorable weather conditions. In this issue we'll dissect an artichoke
for you, demystify how to prepare and eat fresh artichokes, and answer questions about tools used in preparing artichokes and other spring vegetables. We finish with three recipes that showcase artichokes in some contemporary presentations.
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First Monday Event - April 6th, 4-7pm
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 Join us for our next --
"First Monday Event"
on April 6th
4:00pm - 7:00pm
The theme of this event will be "Eggs!" There's hardly a food more versatile, ubiquitous, and affordable than the egg! Watch Chef John Hitchcock prepare some great egg dishes for your spring entertaining! |
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April Special!
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Special Feature for April
Messermeister Scissor Set
Sale $29.99
Regularly $52.00
Great for trimming artichokes, piecing chicken, cutting butcher's twine, dicing dried fruits, snipping threads, and a thousand other tasks!
Offer good in-store only and while supplies last.
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April Special!
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World Class Knife SharpeningSaturday, April 11, 200911:00am - 2:00pm
Star Sharpening Service will be at the store to sharpen and restore your knives to "like new" condition. Bring 3 or more knives that day and have one knife, 6" or smaller, sharpened for FREE!
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Anatomy of an Artichoke
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 A staple ingredient of Mediterranean cuisine, nearly all American artichokes
are grown within a fifteen mile radius of Castroville, California, the
"Artichoke Capital of the World." Located south of San Francisco in the
Salinas Valley, Castroville has built it's identity around the
artichoke in creative ways; you can join the 50th Annual Artichoke Festival this year on May 16 - 17, 2009.
Understanding
the structure and components of an artichoke is the first step to
reaping their enjoyment. An artichoke is the flower bud of a perennial
thistle plant. Strong stems support the formation of several flower
buds per plant early each spring. A second, smaller harvest occurs in
the fall. Newer, annual varieties have recently spawned a year-round
artichoke crop. If left unharvested, the artichoke would turn into a
large, violet-blue thistle flower. But, before the bud opens to flower,
the artichoke is plucked for the kitchen.
The artichoke harvest furnishes fresh artichokes for the produce market and plenty of artichokes for canning and freezing. Processed artichokes, available all year-round, show up as whole hearts, quartered hearts, or as artichoke bottoms.
At just 25 calories per whole, large artichoke, they are nutritional dynamos! Artichokes have the USDA's "superfood" status; they rank seventh out of 1000 common foods for their total-antioxidant-capacity-per-serving.
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How to Prepare and Eat an Artichoke
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Wrangling a fresh artichoke can be a bit intimidating, but after one encounter you'll be an expert!
 Choosing a Fresh Artichoke
- Chose an artichoke that is fresh in appearance and feels heavy for
its size. Minor brown or white spots on the outer leaves are
inconsequential, but the artichokes should not appear dehydrated. A really fresh artichoke will have "squeaky leaves" when rolled between your hands. Artichokes
come in various sizes: Jumbo (softball-size), Large (baseball-size),
Medium (tennis ball-size), and Baby (golf ball-size). Once purchased,
store them in an airtight plastic bag in your refrigerator's vegetable
section.
Preparing a Whole Artichoke for Cooking
- Cut the stem of a jumbo or large artichoke to about 1-inch in length,
or flush with its bottom if your final presentation calls for an
"upright or standing" artichoke. Remove the small leaves along the
stem and a few of the outermost leaves by snapping them off at the
base. Using a serrated knife, cut the top of the artichoke away. Trim
the tips of the remaining leaves with kitchen shears to remove the
sharp thorns. Rub the cut edges of the artichoke with lemon, or
immerse the entire artichoke in a bath of acidulated water. View a video.
 Cooking an Artichoke - Large or jumbo artichokes may be prepared in a variety of methods:
Steaming - using a steamer basket in a large pot, place the artichokes stem-side down beside each other. Steam for 30 to 50 minutes; adjust the time according to the size and number of artichokes.
Check the water level periodically to ensure enough steam and to avoid
a dry pot. Insert the tip of a knife into the thickest portion of the
heart to test for doneness. Boiling - place prepped artichokes in a pot of boiling, salted water for 25 to 40 minutes or until tender. Adjust time according to the size and quantity of the artichokes. Microwaving - using a microwave safe bowl, place the artichokes in 1-2 inches of water. Cover with a plate or vented plastic wrap. For jumbo artichokes, cook on high for 12-15 minutes; for medium-sized artichokes, 7-10 minutes.  Grilling - to grill artichokes, boil, microwave, or steam the artichokes first. Halve the artichokes; brush the cooked artichokes
with olive oil, and place on the grill, turning at least once. Grill
until nicely browned and suitably branded with grill marks. Roasting - to roast artichokes, boil, microwave, or steam the artichokes
until not quite tender -- 10 minutes shy of doneness. Drain, brush
with olive oil and bake in a hot oven (400-425° F) for 10-20 minutes,
or until tender and lightly browned.
How to Eat a Fresh, Whole Artichoke
- For such a large vegetable, only a small portion of the artichoke is
edible: the heart, the inside of the stem, and the small pithy portion
of each leaf that attaches to the heart. Serve one whole artichoke per
person.
Accompaniments for Artichokes
- As a native of the Mediterranean, the artichoke blends perfectly with
other flavors of the region. And, if there's an arranged marriage to be
made with an artichoke, it's with the lemon. Begin with using a lemon
to rub the cut edges of the artichoke to decrease any browning. Artichokes may be boiled in water with lemon added, or for added flavor, boil artichokes in broth. Serve whole artichokes
with individual side dishes of sauce for dipping. Some of our favorite
sauces include Hollandaise, Creamy Garlic, Greek Style dressings,
melted butter, or even mayonnaise-based sauces.
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Spring Vegetable Prep
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One
of the best parts of spring is the reintroduction of the season's
produce. Along with asparagus, spring onions, and tender greens, artichokes
prognosticate the summer bounty ahead. Dazzled by their reappearance
and fresh colors, we renew our vow to "eat more veggies!" Gear up for
the season with tools that will make vegetable preparation easy and
quick.
Cutting Boards
- An abundance of cutting board styles and sizes are available for the
garden-conscious kitchen. A basic kitchen will have multiple cutting
boards available for different preparation steps. Keep at least one
board exclusively for onion and garlic prep. A small 5 x 8" board
works well for small jobs, and a larger 10 x 14 handles most other
tasks. Wood, bamboo, glass and plastic composite are the most commonly
available material choices for cutting boards.
 Knives
- Sharp knives in a size and shape suited to the task are a necessity.
For most vegetable prep, a 4-inch paring knife is an all-around tool -
large enough to handle the task, yet small enough for dexterity and
finessing. We also recommend a serrated vegetable knife that you'll
find indispensable for cutting tomatoes, stone fruits and much more.
Knives with a ceramic blade eliminates the oxidizing/browning reaction
incited by a metal blade. A plastic lettuce knife makes quick work of
green, leafy bunches.
 Kitchen Shears
- A pair of scissors kept handy in your knife block simplifies so many
things in the kitchen. The thorny tips of artichoke leaves are easily
snipped, grape bunches portioned, chickens parsed, twine cut to size,
and so much more. Make sure your kitchen shears come apart for easy,
thorough cleaning.
 Brushes & Peelers
- Vegetables from the garden often require a good scrubbing. Choose
from handy palm brushes or brushes with handles. Chose sturdy bristles
for root vegetables, and soft bristles for delicate foods such as
mushrooms. Peelers also come with multiple options. Most individuals
find a peeler with a double cutting edge the most valuable. Like
knives, a ceramic blade will keep the vegetable and metal from reacting
and turning the vegetable brown.
 Colanders & Spinners
- Rinsing and draining vegetables is facilitated by a colander. Many
have discovered the collapsible colander that adjusts to fit across
your kitchen sink, then flattens for easy storage. Salad spinners yield
crisp, freshly dried greens that will eagerly accept your freshly-made
dressing.
Steamers - Hands-down, the best way to preserve the nutritional value of vegetables is to steam them.  Steam
cooks at a higher temperature than boiling water while not diluting the
food's nutrients. Choose from silicone steaming baskets, or adjustable
metal steamers.
Storage Containers
- Keep your produce fresh and maximize their shelf life with
vacuum-style containers. Place freshly purchased vegetables in these
containers and extend their usability by several days. Or, try "green
bags" that absorb decay-provoking gases and allow your produce to
remain fresher longer.
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Smart Artichoke Tips
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Tip #1:
Try one of our favorite dips, the "C3." C3 stands for "a Cup, a Cup,
and a Can." Mix a cup of mayonnaise, a cup of finely shredded Parmesan
cheese, and o ne
can of finely chopped artichoke hearts. Place in a small baking or
soufflé dish, and bake at 350° F for 1 hour or until the top is just
lightly browned. Serve warm with your favorite crackers or thin slices
of baguette.
Tip #2: Marinated artichoke hearts are a popular year-round way to enjoy artichokes. Use marinated artichoke hearts on salad, pizza, pasta, or a pan of grilled vegetable. Save the oil from the packed artichokes for use in salad dressings or other vegetable preparations.
Tip #3:
If your artichoke comes with a long stem, trim off the first half inch
and discard. Make a second cut to leave the artichoke with a 1-inch
stem, or nearly flush with the bottom of the artichoke if you intend to
"stand" your artichoke when serving. Keep and cook the extra stem
pieces along with the artichokes and enjoy the stem's center as a "cook's treat!"
 Tip #4: Artichokes are a great "do-ahead" dish. Artichokes
may be steamed or boiled a day ahead of time, then successfully
reheated whether serving whole, grilled, or roasted. Drain the cooked artichokes, set upside-down, cover well, and refrigerate overnight.
Tip #5:
Use a large or jumbo artichoke as a bowl for sauces and dips. Cook the
artichoke, then gently pry the leaves open, remove the inner choke, and
place the sauce or dip in the center.
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Q & A's
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 Q: What is acidulated water?
A:
Many vegetables and fruits will turn brown rapidly when their cut
surfaces are exposed to air in a process known as oxidation. The
browning, or oxidation may be reduced greatly by immersing the food in
water that has been amended with an acidic component such as lemon
juice or vinegar. The treated water is known as acidulated water.
 Q: Which is more sanitary: wooden cutting boards or plastic cutting boards?
A:
There are conflicting studies as to which material is actually more
sanitary. Wooden cutting boards have a natural antimicrobial
character, while plastic cutting boards are thought to be easier to get
clean. What is potentially dangerous with either material are deep
cuts or knife scars that capture dangerous bacteria and contaminate
otherwise safe foods. Evaluate your cutting boards often and update as
needed.
Q: What is an artichoke plate?
A:
An artichoke plate is a specific dish slightly smaller than a dinner
plate. The plate has an indentation for cradling a whole, upright
artichoke, wells for dipping sauces, and locations for placing the
discarded leaves. Fashion your own artichoke service with a plate
accompanied by a dipping bowl. Place the dipping/sauce bowl on a napkin
or fabric coaster to prevent slipping and sliding.
Q: What is the best way to clean a cutting board?
A:
To reduce cross contamination of foods and potential food-borne
illness, keep your cutting boards clean. Use separate cutting boards
for raw meat and other foods. Clean cutting boards with hot, soapy
water. (Never submerge a wooden cutting board in water; it will soak up
water and then crack when drying). Occasionally sanitize cutting boards
with a solution of 1 teaspoon chlorine bleach in 1 quart of water, or
with full-strength white vinegar. Allow the solution to set on the
board for a few minutes, rinse, and allow to dry completely before
storing. Store cutting boards in a dry location. Bacteria has a
difficult time surviving without moisture.
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Cookbook Review
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Chez Panisse Vegetables by Alice Waters published by HarperCollins Publishers, Inc., New York, NY. Copyright 1996.
 Chez Panisse Vegetables
is a great companion for approaching the growing season ahead. From "A
to Z" each vegetable is celebrated with a comprehensive introduction,
followed by recipes that showcase the produce in its best light. Chez Panisse,
for those unfamiliar with the tradition, is a restaurant founded in
1971 in Berkeley, CA. The philosophy of its founder and executive
chef, Alice Waters, is to create a food experience that allows diners
to "partake of the immediacy and excitement of vegetables just out of
the garden, fruit right off the branch and fish straight out of the
sea." Chez Panisse was an early proponent of sustainable agriculture
and has been the epicenter for the trend of fresh, locally-sourced food
prepared exquisitely. Chez Panisse has been the coveted training
ground for many of today's chefs and the source of pride for those
involved in creating and sustaining the tradition. Alice Waters is an icon in the culinary world with numerous accomplishments and achievements to her credit. Chez Panisse Vegetables
is one of those books that is equally at home on the nightstand as in
the kitchen. The color linocut images that illustrate the book are
beautiful works of art to be savored along with the recipes.
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Artichoke Recipes
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Recipes excerpted from Chez Panisse Vegetables by Alice Waters. Published by HarperCollins Publishers, Inc. Copyright 1996. Reprinted with permission. All rights reserved.
Artichoke and Pink Grapefruit Salad
 This
salad is the perfect side for the transition into spring. The primary
ingredients bridge the seasons with winter's pink grapefruit and
spring's artichoke bottoms. The bold pink of the fruit and the subtle
green of the artichoke interlaced on the plate make an attractive
visual presentation. The dressing is simple - your best, most flavorful
olive oil and fresh cracked pepper. The citrus bursts in the mouth
with each bite and blends with the artichokes' unique flavor. Use the bottoms of freshly cooked artichokes, or in a pinch, a can of artichoke bottoms.
Click here to view the recipe.
Click here for a printable version of the recipe (PDF format).
 Artichokes Baked with Anchovy Stuffing
A riff on classic Italian stuffed artichokes,
this version counts on the bed of onions and olives to infuse their
flavors into the artichoke and the stuffing. The stuffing is a simple
mix of bread crumbs, lemon, parsley and a hint of anchovy. The tender artichokes
are stunning presentations on the dinner plate. Serve with wedges of
lemon and enjoy each leaf as you work toward the prize at the center.
Click here to view the recipe.
Click here for a printable version of the recipe (PDF format).
Artichoke Ragout with New Potatoes
Another celebration of spring, this combination of artichokes,
new potatoes, and spring onions is a new favorite of ours. Lightly
sautéed onions start the dish with artichoke hearts and cooked potatoes
added in succession. A smooth, natural sauce forms from the
vegetables. It's hearty, springtime fare worthy of casual supper or a
formal dinner.
Click here to view the recipe.
Click here for a printable version of the recipe (PDF format).
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Enjoy the beginning of spring!
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Lorraine, Katie, and all of the Staff at Beyond Pots and Pans
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