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Seriously Simple: Spring ahead with this tasty dish

By Diane Rossen Worthington, Tribune Content Agency on

Artichokes are both delicious and fun to eat. And March is the start of artichoke season, so consider cooking up a few whole ones to serve chilled, warm or even grilled.

Make sure to select globe artichokes that have tight, compact heads and tiny thorns. Don't worry if they are a little brown, which sometimes comes from a light frost before harvesting. You will usually find that these are the tastiest and have large hearts.

While thornless artichokes are available, I find them to be less flavorful with little meat on the leaves and a small heart (my favorite part).

Cooked whole artichokes, with their delicate, mild flavor, are the perfect vehicle for a variety of sauces. The aioli is a garlic mayonnaise flavored with lemon zest and Parmesan cheese. Try this tested favorite and then branch out with some different flavors.

For variety, make a simple mixture of balsamic vinegar, olive oil and sea salt, or try mayonnaise enriched with grilled sweet peppers or tomato, garlic and smoked chili powder. If you are pressed for time, use fresh ranch dressing and drizzle it with balsamic syrup or vinegar. Watch how fast those leaves disappear.

As a native California artichoke eater, here are my tips on how to enjoy your artichoke:

1. Pull the petals off one by one and dip the base into the sauce

2. Remove the inner choke thistle, cut the heart into pieces, dip and enjoy.

If you want to grill artichokes for an unusual smoky-sweet flavor, cook them 10 minutes less then directed, cool and cut in half, scooping out the hairy inner choke and the thorny inner leaves. Brushed with olive oil, place the artichoke halves on a medium-high heat grill and grill for about 4 minutes on a side or until there are grill marks on the artichokes.

At the table, provide a few bowls for guests to discard their leaves. I like to offer a variety of sauces so that everyone finds something to their taste.

Tasty tips

--Use a serrated spoon or small tongs to remove the hairy inner choke.

--You can make the artichokes and aioli one day ahead and keep refrigerated.

--Any remaining aioli can be spread on fish and broiled or baked.

--Aioli may also be spread on toasted bread and serve as an appetizer or alongside fish or vegetable soups.

Artichokes with Lemon Parmesan Aioli

Serves 4 or 8 (whole or halves)

For the artichokes:

4 large artichokes

 

1 lemon, sliced

1 tablespoon olive oil

Favorite seasoning salt

For the aioli:

3 garlic cloves

1 cup mayonnaise

2 teaspoons lemon zest

1 1/2 teaspoons anchovy paste

3 tablespoons freshly grated Parmesan cheese

Pinch of white pepper

1. Working with 1 artichoke at a time and using a serrated knife, cut about 1/2 inch (12 mm) off the top of an artichoke to remove the main cluster of thorns. Pull the small leaves off the bottom near the stem and discard. Trim the stem flush with the bottom.

2. Using scissors, trim 1/2 inch (12 mm) off the top of each of the outer leaves, thus removing the thorny tips. Drop into a large bowl of cold water to which you have added the lemon juice to prevent discoloration while you trim the remaining artichokes.

3. Fill a large pot half full of water, add the lemon slices, olive oil, and seasoning salt; bring to a boil over high heat. Add the artichokes, cover, and simmer until the bottoms are easily pierced with the tip of a knife, 40 to 50 minutes. (Smaller artichokes will cook faster.)

4. Using tongs, transfer the artichokes, stem sides up, to a rack to drain as they cool. Invert the flat bottoms onto a platter, cover, and refrigerate until chilled, at least 4 hours. (You can either serve them whole, which will serve 4, or cut each in half and this will serve 8.)

5. To make the aioli: With the motor running, add the garlic cloves to a food processor and process until pureed. Add remaining ingredients and process. Taste for seasoning. Refrigerate the sauce in a tightly covered container until serving time.

6. To serve, place the artichokes on a platter or individual plates and spoon some of the aioli in the center of each artichoke or artichoke half. Serve the remaining aioli alongside.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)


 

 

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