Last year I decided to grow artichokes and, only having seen small greenish and black singed tubs doused in oil in a supermarket, I had no clue what to do with them or how to cook them. Yes, the bees loved the artichoke in full flower and I had thought the plant ugly, but the vegetable itself rather pretty. After wondering in on my mother hacking one of my beautiful artichokes to pieces last year, searching for the ‘bit to eat’ she said, she was actually annihilating that part.
This year I am determined to cook, or at least attempt to cook, an artichoke and if you’re like me, and a bit unsure what to do with them, here are a few recipes that can get you started on the way to becoming an artichoke connoisseur.
Artichoke Vinaigrette
Prep Time 10 mins
Cooking Time 25 mins
Serves 4
Ingredients
· 4 large globe artichokes, trimmed and well rinsed in water
· A good glug of pure olive oil (not extra virgin)
· a lesser glug of white wine vinegar
· a small glass of white wine
· 1/2 tbsp fine salt
· 2 bay leaves
For the dressing:
· 1 tbsp smooth Dijon mustard
· 1/2 tbsp red wine vinegar, or to taste
· 1 small clove garlic
· pinch of salt
· freshly ground white pepper
· 75mls olive oil
· 125mls sunflower oil
Method
1. Into a stainless steel pan [never aluminium, which will taint the flavour of the artichokes] that will comfortably accommodate the artichokes, put the oil, vinegar, wine, salt and bay. Cover with a lid and bring up to the boil.
2. Prepare each artichoke by trimming off the top then snapping off the stalk and levelling off the base. And just for the look of the finished dish, I like to trim off the tips of the leaves too.
3. Now pop in the artichokes and just cover with cold water and simmer for about 40 minutes, partially covered; if they are less than large, 25-30 minutes should be sufficient. Check that they are done by pulling away an artichoke leaf about three leaves down; if it should ease away with just the slightest resistance, the artichoke is cooked.
4. Lift out the artichokes with a slotted spoon and drain upside down in a colander until, preferably, lukewarm rather than stone cold.
5. To make the dressing, put the mustard, vinegar, garlic, salt and pepper into a small food processor, then add a tablespoon of water from a kettle that has been off the boil for about 15 minutes. Whiz together until smooth then add a glug or two of olive oil. Whiz again until the oil has been incorporated. Add a bit more, and continue whizzing.
6. Now add the sunflower oil and proceed until both oils have been used up. If the dressing is far too thick, loosen with a touch more hot water; the consistency should be that of salad cream.
7. To serve, place each artichoke on a large plate - to leave room for discarded leaves - and hand round the mustard vinaigrette at table, together with finger bowls.
Simon Hopkinson channel4
Artichoke and bacon tart
For the crust
200g plain flour
90g cold unsalted butter, cubed
1 tbsp olive oil
1 generous pinch of salt
Ice-cold water, about 4-5 tbsp - just enough to make a soft dough
For the filling
6-8 artichokes, cooked as outlined on the preceding page
1 tbsp unsalted butter
4-6 rashers bacon (about 80g), cut into 2cm pieces
1 small onion, finely chopped
1 garlic clove, minced
4 egg yolks
200ml double cream
50g hard goat's cheese, grated
1 handful flat-leaf parsley, leaves picked and chopped
1 tsp fresh thyme leaves
Sea salt and freshly ground black pepper
First make the pastry. Process together the flour, butter, oil and salt until the mixture resembles coarse breadcrumbs. Add just enough cold water for the mixture to come together into a soft dough. Press it straight into a lightly greased 24cm tart tin, using your hands and fingertips. Cover and refrigerate for 30 minutes.
Preheat the oven to 180C/350F/ gas mark 4. Prick the base of the pastry case all over with a fork, then line with baking parchment or foil, and fill with baking beans (or similar). Bake for 15 minutes, remove the paper and beans, bake for another seven to eight minutes, then remove from the oven and reduce the oven temperature to 150C/300F/gas mark 2.
To make the filling, remove the meat from the artichokes' leaves and chop the hearts. Set aside. Melt the butter in a heavy-based frying pan, sauté the bacon until crisp, then drain on kitchen paper. Tip the onion into the frying pan and cook until soft. Add the garlic and cook for a minute. Remove the pan from the heat.
Beat together the egg yolks and cream in a bowl, then add the artichoke, bacon, onion, two thirds of the cheese, parsley and thyme, and season. Pour into the tart shell and sprinkle over the remaining cheese. Bake for 45 minutes, or until the filling is set and the pastry is golden.
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