I’m being super sneaky right now. Yes, I have my website, but this is my first new post for what will become the home for my new website. I am currently in the process of moving post after post onto this new site, but instead of continuing with the old design I am going to start blogging on this site. So look out, because one day emilysalshutz.com will be entirely on this new format. (and who knows for farther down the road from now…) So, for a daunting new beginning on a totally different blogging platform, I present an equally daunting experience: trying to cook an artichoke.
I used to hate artichokes, but I think that was just because they were unfamiliar. Once at dinner I came across a certain globe artichoke topped with crab and I have never gone back. Artichokes do need more tender, love, and care than other vegetables, but once you get the hang of it artichokes can be a fun go to. I saw these baby artichokes at the supermarket and impulse bought them. I have never cooked an artichoke before, but it turned out delicious. Cooked with lemon infused water, and topped with garlicky peas, “greens” have never looked, or tasted, better.
Artichokes with Peas and Lemon (Adapted from Yotam Ottolenghi, Plenty)
- 8 baby artichokes
- 1 1/2 lemons
- 1/4 cup parsley leaves, chopped
- 1/2 large onion, diced
- 4 tablespoons olive oil
- 1/2 cup frozen green peas
- 1 tablespoon parsley
- 1/2 tsp sugar
- 1 garlic clove, crushed
- salt and pepper
- kitchen twine
- Trim the stalk off the artichokes, and trim off the sharp edged tops. Tear off outer leaves and cut each artichoke in half. Remove the tiny hairy choke pieces in the center. Rub all the the cut artichoke pieces with the 1/2 lemon and submerge the artichokes in cold water.
- Mix the parsley leaves with the onion. Assemble the artichokes by equally distributing the parsley and onion between the eight baby artichokes. Place the parsley and onion stuffing between two halves and tie the artichoke together with kitchen twine. Do not worry if some spills out!
- In a small saucepan, place the artichokes standing up. Fill the saucepan with water until the artichokes are 2/3 of the way covered. Squeeze the lemon into the pan, throwing the rest of the lemon as well as the rest of the stuffing in as well. Let the artichokes simmer for 20 minutes or so on low heat. The artichokes are done once a knife goes through the base of the artichoke.
- In a saute pan heat up the olive oil. Add the green peas, parsley, sugar, garlic, as well as 2 tablespoons of the artichoke cooking liquid. Stir for a minute or two, then season with salt and pepper to taste.
- With tongs remove the artichokes from the pan, and remove the twine. Place on a serving platter and top with the peas. Drizzle with some more olive oil is desired.