How To Cook Artichoke
How to cook artichoke, looking for these recipes? check this for 5 best How to cook artichoke: Lamb, tomato & artichoke salad,Jerusalem artichoke and leek soup,Grilled eggplant and artichoke pizza,Carciofi alla Giudia (deep fried artichokes),Snapper with radicchio & witlof salad
Snapper with radicchio & witlof salad
- 1 radicchio, leaves torn
- 2 witlof, leaves separated (see Notes)
- 1 cup flat-leaf parsley leaves
- 4 baby artichoke hearts in oil, drained, quartered (see Notes)
- 1 tablespoon olive oil
- 4 x 180g skinless snapper fillets
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice, plus zest of 1 orange
- 1 teaspoon caster sugar
- 2 tablespoons olive oil
- Step 1Shake the vinaigrette ingredients in a screw-top jar. Toss the leaves and artichoke with half the dressing.
- Step 2Heat oil in a large, non-stick frypan over medium-high heat. Cook fish for 2-3 minutes each side until just cooked. Divide salad among plates and top with fish. Drizzle with remaining dressing and season with pepper.
Grilled eggplant and artichoke pizza
- 400g eggplant, halved, thinly sliced lengthways
- 2 tablespoons olive oil
- 1/4 cup basil pesto
- 400g can artichoke hearts in brine, drained, quartered
- 2/3 cup semi-dried tomatoes
- 1 1/2 cups Mainland finely grated mozzarella
- 50g baby rocket
- 3 cups plain flour
- 1 1/2 x 8g sachets instant dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
- 1 1/2 tablespoons olive oil
- Extra plain flour, for dusting
- Step 1Make Pizza dough: Combine flour, yeast and salt in a large bowl. Add water and 3 teaspoons of oil. Stir until dough comes together. Turn dough onto a lightly floured surface. Sprinkle over a little flour. Knead for 2 minutes or until dough is smooth. Drizzle remaining oil in a large clean bowl. Add dough. Turn to coat. Cover with lightly oiled plastic wrap. Set aside in a warm place for 1 hour or until doubled in size. Using your fist, punch down centre of dough. Turn onto a lightly floured surface. Divide dough in half. Shape into 2 balls.
- Step 2Heat a chargrill pan over medium-high heat. Brush eggplant with oil. Cook, in batches, for 4 minutes each side or until charred and tender.
- Step 3Preheat oven to 250°C/230°C fan-forced. Grease 2 x 32cm pizza trays. Using lightly oiled hands, press dough out over prepared pans to cover bases. Spread with pesto. Top with eggplant, artichoke, tomato and mozzarella. Season. Bake for 15 minutes or until dough is crisp and cheese is golden. Serve topped with rocket.
Jerusalem artichoke and leek soup
- 40g (2 tablespoons) butter or margarine
- 1 garlic clove, crushed
- 2 medium leeks, washed, trimmed, thinly sliced
- 750g Jerusalem artichokes, scrubbed, cut into lcm pieces
- 1/2 teaspoon ground nutmeg
- 750mls (3 cups) Massel chicken style liquid stock
- Salt & ground black pepper
- 80mls (1/3 cup) sour cream
- Sliced green shallots, to garnish
- bread rolls, to serve
- Step 1Heat butter or margarine in large saucepan over medium heat. Add the garlic and leeks and cook for 2-3 minutes or until leeks begin to soften.
- Step 2Add the Jerusalem artichokes and nutmeg and cook for 5 minutes. Stir in chicken stock and salt and pepper to taste. Bring to the boil. Reduce heat to medium and boil gently, covered, for 15-18 minutes or until artichokes are tender.
- Step 3Puree in 2 batches in a food processor or blender until smooth. Return soup to saucepan, add the sour cream and stir over medium heat for 2-3 minutes to heat through. Do not boil. Serve garnished with green shallots and accompanied by the bread rolls.
Carciofi alla Giudia (deep fried artichokes)
- 2 lemons, halved
- 2 globe artichokes
- Olive oil, to deep-fry
- Chopped fresh continental parsley, to sprinkle
- Lemon wedges, extra, to serve
- Aioli, to serve
- Step 1Fill a bowl with water. Squeeze in the juice of one lemon. Starting at the base, moving the artichoke around in your hands, snap off the thick green leaves, down to the white bit, rubbing cut bits with the remaining lemon (continue rubbing cut bits with lemon through preparing the artichoke).
- Step 2Use a sharp knife to cut about 3cm (about one-third, depending how big the artichoke is) from the top of the artichoke to reveal a circle of purple-coloured leaves. Use a paring knife to cut around these leaves to reveal the choke (the choke is a cluster of silky thin purple and white “hairs”. Use a spoon to scrape out all of the fuzzy choke.
- Step 3Trim the artichoke stalks to nearly the base and pat dry. Press artichokes onto a work surface to flatten and open the leaves slightly. Season.
- Step 4Pour enough olive oil to come one-third of the way up the side of a medium saucepan. Heat the oil to 160C. Cook the artichokes, stem side up, moving around occasionally, for 10 minutes or until golden. Remove and drain, stem side up.
- Step 5Squash the artichokes again to open the leaves. Increase the oil to 180C. Return the artichokes to the pan. Cook for 5 minutes or until a deep golden. Drain well. Sprinkle with parsley and serve with a lemon wedges and aioli.
Lamb, tomato & artichoke salad
- 2 x 275g pkts baby roma truss tomatoes
- 1 tablespoon olive oil
- 340g btl marinated artichoke hearts, drained, halved
- 2 (about 500g) lamb eye of loin (backstraps)
- 1/2 cup fresh continental parsley leaves
- Step 1Preheat oven to 180°C. Line a roasting pan with non-stick baking paper. Cut tomatoes from the truss, leaving the green tops intact. Place in the prepared pan. Drizzle over half the oil. Bake for 20 minutes.
- Step 2Add artichoke to tomatoes. Roast for 5-8 minutes or until tomatoes are soft and artichoke is heated through.
- Step 3Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the lamb. Reduce heat to medium. Cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thinly slice across the grain.
- Step 4Combine the tomatoes, artichoke, lamb and parsley in a bowl. Season with salt and pepper. Divide among serving bowls.