The day before writing this, I saw a video that an Italian man from New York City had posted about how his family cooks with artichokes. I cook them often, especially when Dungeness crabs are in season.
I don’t use the crab meat as a filling; the artichokes are just a go-along, to create one of my favorite meals.
In that case, the only things I stuff in between the bracts (leaves) are peeled cloves of fresh garlic. Then a drizzle of lemon juice, olive oil and a light sprinkling of salt and pepper. Then they go into a pot for steaming.
But I love artichokes prepared many different ways, so here we go with some recipes for you. I hope everyone has a very safe and happy Fourth of July.
Artichoke niblets
I am always thankful my mother-in-law shared this recipe with me decades ago, as I could sit there and eat the entire thing (not that I would, but I could).
2 jars (6-oz. each), or the equivalent from a larger jar, marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced (I use more)
4 eggs
1/4 cup Italian-seasoned, dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon each: dry oregano, black pepper and liquid hot sauce (such as Louisiana hot sauce)
2 tablespoons minced fresh parsley
1/2 pound (2 cups) shredded sharp Cheddar cheese
1. Preheat oven to 325. Drain marinade from 1 jar of artichoke hearts into a skillet. Drain the other jar, discarding or saving for another use. Chop all the artichoke hearts and set aside.
2. Add onion and garlic to skillet and saute until limp. Watch the garlic carefully, to avoid burning it.
3. In a mixing bowl, beat eggs with a fork; add crumbs, salt, oregano, pepper and hot pepper sauce. Stir in parsley, cheese, artichokes and onion. Mix well.
4. Pour mixture into a greased, 9-by-13-inch baking pan (see note).
5. Bake in preheated oven for 30 minutes or until set. Allow to cool, then cut into 1-inch squares. Serve cold or reheat in pan at 325 degrees for 10 to 12 minutes. If desired, you can use Egg Beaters in place of whole eggs.
Note: The recipe given to me called for an 8-by-13-inch baking pan. I don’t know if that was a mistake or if there really is such a pan. I have not seen one before.
Castroville fried artichoke hearts
I used frozen artichoke hearts, but do not have a lot of luck consistently finding them. I assume you can use canned ones if you drain them very well, but I admit I have never tried them.
Oil, for deep fryer or wok
10 (or more, depending on size and source) artichoke hearts. thawed, if frozen
1 egg
1/2 cup milk
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 cup flour
1/2 cup Bisquick
1/2 teaspoon baking powder
2 tablespoons minced onion
2 tablespoons minced fresh parsley
1. Heat oil in deep fryer or wok to 350 degrees. If necessary, cut artichokes into halves or fourths.
2. In a mixing, bowl, beat eggs and milk. Add salt, garlic salt, flour, Bisquick and baking powder.
3. Stir in onion and parsley, mix well. Dip the artichoke pieces into the batter and fry in the hot oil until they are golden brown on both sides. Drain on paper towels and serve hot.
Stuffed artichoke bottoms
Trader Joe’s sells frozen artichoke bottoms that work out just right for this recipe.
1 bag (14-oz.) frozen artichoke bottoms
Salt and freshly-ground black pepper, to taste
4 tablespoons extra-virgin olive oil, divided (and some extra)
1/2 cup dry plain or seasoned bread crumbs
1/4 teaspoon salt
2 cloves garlic, minced or pressed
1/4 cup plus 1 tablespoon grated pecorino cheese
2 tablespoons chopped fresh parsley
1/8 teaspoon dried oregano
1/4 cup vegetable broth (and extra, as needed)
1 lemon, sliced in half
1. Rinse and drain the artichoke bottoms; set them in an 8-or-9-inch square baking pan. Sprinkle lightly with salt and pepper, to taste; set aside.
2. In a small skillet, heat 2 tablespoons olive oil over low heat. Add 1/2 cup bread crumbs and 1/4 teaspoon salt. Stir to moisten the crumbs, about 1 minute.
3. Add the minced or pressed garlic, stirring to combine. Add the grated cheese and mix well. Add the parsley, salt, pepper and dried oregano; stir again.
4. Remove from burner and drizzle in additional olive oil (about 2 tablespoons) until mixture is moist. Spoon the bread crumb mixture evenly into each artichoke bottom. Sprinkle tops with a little freshly-ground black pepper.
5. Pour some vegetable broth into the bottom of the baking pan and around the artichoke bottoms, to about 1/4-inch depth. This will help them stay moist and thaw out quicker while baking.
6. Squeeze half a lemon into the water and add a pinch of salt. Reserve the other half of the lemon for the stuffed bottoms when they are fully baked.
7. Preheat oven to 375. Cover pan of artichoke bottoms with aluminum foil and place on the middle rack of the oven. After 15 minutes, remove the foil and continue to bake for another 20 minutes, or until they are golden brown on top and are for fork-tender.
8. Remove from oven and drizzle the tops with a little more olive oil. Using the reserved lemon half, squeeze the juice evenly over each artichoke bottom. Serve hot. Makes 6 to 7 servings.
Baked spinach-artichoke dip
1 package (8-oz.) cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
2 cloves fresh garlic, minced or pressed
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
Salt and freshly-ground black pepper, to taste
1 can (14-oz.) artichoke hearts, drained and chopped (see note)
1/2 cup frozen chopped spinach, thawed and well drained
1/4 cup shredded mozzarella cheese
Note: I like to use an equal amount of the marinated artichoke hearts as a substitute.
1. Preheat oven to 350. Lightly grease a small baking dish.
2. In a medium bowl, mix softened cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt, and pepper together.
3. Stir in artichoke hearts and spinach, mixing well. Transfer mixture to prepared baking dish and top with shredded mozzarella cheese.
4. Bake in preheated oven until bubbly and lightly browned, about 25 minutes. Serve hot with toasted rounds of bread or crackers.