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All About Artichokes from page 24<br />
METHOd fOR PREPARINg ARTICHOKEs fOR usE IN RECIPEs<br />
to prepare artichokes, cut or break off the stem flush with the bottom of the artichoke. remove any tough outer petals, snapping them off at the base. Continue<br />
snapping off the petals until the leaves are half green (at the top) and half yellow. trim off the top cone of the leaves where the yellow meets the green parts (fibrous<br />
parts). Cut each artichoke in half lengthwise.<br />
ChICken And PAStA SAutÉed wIth<br />
bAbY ArtIChOkeS<br />
serves 4<br />
20 baby artichokes<br />
4 tbsp (60 ml) olive oil<br />
4 chicken breasts, skinned and boned,<br />
cut into ¼-inch (½ cm) slices<br />
1 medium onion, cut into ½-inch<br />
(1 cm) strips<br />
4 cloves garlic, finely chopped<br />
1 red pepper, cut into thin julienne<br />
1 tbsp (15 ml) each fresh basil, rosemary and flat<br />
leaf parsley, chopped<br />
juice and zest of one lemon<br />
1 tbsp (15 ml) Dijon mustard<br />
½ cup (125 ml) chicken broth<br />
½ cup (125 ml) kalamata olives (optional)<br />
1 lb (500 g) linguine or fettuccine, cooked<br />
and drained<br />
Prepare artichokes (method above). Place into cold<br />
water mixed with a small amount of lemon juice to<br />
prevent discolouration. In a large non-stick skillet<br />
heat 2 tbsp (30 ml) olive oil over medium high heat.<br />
brown chicken in small batches; remove and set<br />
aside. Add remaining 2 tbsp (30 ml) olive oil and heat<br />
over medium high heat. Add the onion, garlic and red<br />
pepper and sauté until just tender, about 5 minutes.<br />
drain prepared artichokes and add to the skillet<br />
with the herbs. Cook until tender. Add the reserved<br />
chicken, lemon juice and zest, mustard, chicken broth<br />
and olives; stir well and heat through. Season to taste<br />
and serve over hot pasta.<br />
PAIRs WITH<br />
drAthen bernkAStel rIeSlInG QbA<br />
germany $12.99 220699<br />
PIerre SPArr GewürztrAMIner<br />
France $20.01 22822<br />
rOASted YOunG ArtIChOkeS<br />
wIth GArlIC<br />
serves 4 to 6 as a first course<br />
½ cup (125 ml) fresh lemon juice<br />
16 small artichokes, rinsed and dried<br />
3 tbsp (45 ml) olive oil<br />
2 tsp (10 ml) kosher salt<br />
16 cloves garlic, unpeeled<br />
2 tsp (10 ml) fresh thyme leaves, coarsely chopped<br />
1 cup (250 ml) chicken stock<br />
½ cup (125 ml) white wine<br />
freshly ground pepper, to taste<br />
parmesan cheese, grated (optional)<br />
Preheat oven to 500 F (260 C) and set rack in middle<br />
of oven. Pour lemon juice into an 10 x 15 inch (4 l)<br />
casserole dish. Prepare baby artichokes (as described<br />
above) and immediately place the halves, cut side<br />
down, in the pan of lemon juice. using a small knife,<br />
cut the small choke out of each half and discard;<br />
returning the halves to the lemon juice. brush each<br />
artichoke half with a small amount of olive oil and<br />
arrange in tightly packed rows in the pan. Sprinkle<br />
with salt and place the garlic cloves among the<br />
artichokes. roast for 20 minutes. remove pan from<br />
oven, sprinkle with thyme leaves and add the chicken<br />
stock and white wine. Cover tightly with foil and<br />
roast for 20 to 25 minutes more. Season with black<br />
pepper and parmesan cheese. Serve warm.<br />
PAIRs WITH<br />
deInhArd PIeSPOrter rIeSlInG<br />
germany $13.99 106328<br />
bend In the rIver rIeSlInG QbA<br />
germany $12.99 501080<br />
ArtIChOke, Fennel And<br />
CItruS SAlAd<br />
serves 4 to 6 as a first course<br />
5 large artichokes<br />
4 tbsp (60 ml) fresh lemon juice, plus 2 cut<br />
lemons extra<br />
1 pink grapefruit, peeled, pith<br />
removed<br />
2 oranges, peeled, pith removed<br />
1½ cups (375 ml) fennel bulb, trimmed and<br />
thinly<br />
sliced<br />
6 tbsp (90 ml) olive oil<br />
1 tsp (5 ml) kosher salt<br />
freshly ground pepper, to taste<br />
2 large belgian endive, cored and<br />
thinly sliced<br />
thin slices of parmesan cheese<br />
fennel fronds<br />
Prepare artichokes (as described above) and cut off<br />
or remove all the yellow leaves to reveal the hairy<br />
choke. Scrape out the choke with a melon baller.<br />
trim the bottom so that none of the hard green skin<br />
remains. rub the cut edges of the artichoke bottoms<br />
with the cut lemons to keep them from darkening.<br />
Place artichokes and cut lemons in water. Segment<br />
the grapefruit and oranges, remove membrane and<br />
place into a bowl.<br />
Slice artichoke bottoms thinly with a knife to ⅛-inch<br />
(¼ cm) thickness. Mix in 4 tbsp (60 ml) lemon juice.<br />
Immediately toss into the bowl with the reserved<br />
citrus juices, coating thoroughly. Mix in the fennel,<br />
olive oil, salt and pepper.<br />
divide the endive among four serving plates. divide<br />
the artichoke-fennel mixture on top of the endive.<br />
top with citrus segments and parmesan slices.<br />
Garnish with fennel fronds.<br />
PAIRs WITH<br />
ChÂteAu de SAnCerre<br />
France $28.99 164582<br />
StArbOrOuGh SAuvIGnOn blAnC<br />
New zealand $17.99 230680<br />
TASTE117
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