Welcome to June, which brings us, among other things, Father's Day, National Candy Month, and the start of Summer. And how do we hope to kick it all off? Why, with some titillating nonfiction Summer reading, a light and healthy snack, and the perfect present for Dad. See it all when you keep reading.
It's a rare occasion that I venture away from my trusty steamed artichoke recipe, but in the interest of branching out and getting more creative in the kitchen, I set about experimenting with artichokes.The result: a warm artichoke and mushroom salad over a bed of spinach, with some Parmesan shavings, a drizzle of olive oil, and a squeeze of lemon juice. While prepping the artichokes takes some time, it's well worth the effort when you can enjoy the uniquely earthy artichoke flavor. Prepare baby artichokes by removing the outer leaves until you reach the tender, pale yellow leaves, removing the choke, and peeling the outer layer of the stem off with a small knife. Be sure to soak your prepared artichokes in lemon water while you're waiting to cut them up and cook them. This ensures that they won't oxidize and turn black. For more and this flavor-packed recipe, keep reading.
When you've got really good ingredients, I believe it's best to prepare them in simple and straightforward ways. When it comes to artichokes, it's best not to mess around much. The flavor of fresh artichoke is unique and earthy, and that flavor is only enhanced by steaming it, then dipping the leaves in oil and vinegar.Once you've prepared your artichoke, which takes minutes, all you really need is a 30- to 40-minute steam, depending on the size of your artichoke. Traditionally, people eat steamed artichokes with mayonnaise or butter, but I find that I prefer them with an acid, like red wine vinegar. It's a healthier alternative, and the flavors are more complex. Sit the artichoke in salt, pepper, olive oil, and vinegar, and attack the leaves until you reach the luscious heart. By this time it has soaked up all that delicious vinaigrette, and you're in for a real treat! This dish makes a great substitute for a side salad, or enjoy it with a glass of red wine on a lazy Sunday afternoon and everything will just seem to fall into place.
For the simple technique, keep reading.
One of my favorite foods in the world appears completely inedible at first glance. But in a few simple steps, you can really get to the heart of the matter — and the artichoke.Using medium to large artichokes, cut one inch off the stem. With your knife, score an "x" into the bottom of each artichoke. Alternatively, you can cut the stems off entirely, peel the outer layers away with a knife, and steam the stems separately, as they are completely edible and delicious. Keep reading.
Orzo is a delicious and fast way to add some whole grains to your diet. This whole wheat pasta cooks in less than 10 minutes and pairs beautifully with fresh Summer veggies. Artichoke hearts and peas celebrate Summer while adding maximum flavor and minimal calories to this dish. Best of all? This vegetarian/vegan dinner takes only 15 minutes to prepare! Make this as a healthy side at your next cookout.
From exotic fiddlehead ferns to bright-green peas, there's a bevy of intriguing produce to appreciate during the short window of May and June, when greens and things are abloom all across the country. One can't-miss is the baby artichoke. Sure, we love its larger counterpart, but there's something incredibly precious about this mini version, which is so premature and tender that it's eaten whole, choke and all. Aside from keeping your eyes peeled for a rare sighting, the key to enjoying them during Spring is to trim them correctly, so they're free of any tough stems or leaves. New to doing this? Read ahead to become an instant baby artichoke expert.
One food that we're especially excited about this Spring is the now-in-season artichoke. Besides tasting great, it's also good for you: one medium artichoke contains important minerals like iron and calcium, along with over 20 percent of your daily fiber needs, which may help the body burn more fat. From salads to pastas and everything in between, here's what healthy artichoke dishes we'll be cooking up this Spring.
How do you cook artichokes?