Monterey County
montereyinfo.org
Visitor Information Meeting Planners Media Professionals CVB Members
Great Deals Book a Room E-Newsletter Visitors Guide
Travel Basics Arts & Culture Lodging Food & Wine Attractions Recreation Golf Events Directory Contact Us Home
 

You are here: Monterey County Convention & Visitors Bureau > Food and Wine > Artichokes > Artichoke Recipes

Artichoke Recipes


recipes tips and lore

GREAT RECIPES

BRAISED CHICKEN WITH CASTROVILLE BABY ARTICHOKES
From Tarpy's Roadhouse,
Monterey

SALMON WITH ARTICHOKES "BARIGOULE"
From Marinus Restaurant,
Carmel Valley

DEEP FRIED ARTICHOKES
From Cielo Restaurant,
Big Sur

FIRE ROASTED ARTICHOKES
From Phil's Fish Market,
Moss Landing
ARTICHOKE PREPARATION

To prepare a whole artichoke for cooking:
Trim stem so artichoke stand upright. Cut 1/4 to 1/3 off the top artichoke.

To prepare an artichoke for stir-frying, sautéing, French-frying or adding to casseroles:
Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke hearts. Continue to snap off and discard petals (or reserve and cook to serve as an appetizer) until central core of pale green petals is reached. Trim outer dark green layer from artichoke.

Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise.

Cut out center petals and fuzzy centers.

Vertically slice each artichoke half to desired thickness. Dip or rub all surfaces with lemon juice.

To prepare an artichoke for stuffing:
Carefully scrape out fuzzy center portion of cooked artichoke with a small spoon and discard. Fill with a favorite salad or hot mixture.



SALMON WITH ARTICHOKES "BARIGOULE"
MARINUS RESTAURANT, BERNARDUS LODGE, Carmel Valley, CA
Cal Stamenov, Executive Chef


SERVES: 4

INGREDIENTS

VEGETABLES
1 T. Olive Oil
1 Slice thick bacon
1 Small carrot — peeled and thinly sliced
½ medium onion — chopped or 3 green onions
4 Garlic cloves
 
ARTICHOKES "BARIGOULE"
4 Artichoke hearts — chokes removed
2 Sprigs thyme
5 Branches basil — leaves removed and saved
1 C. Chardonnay
3 C. Chicken stock
 
SALMON
2 C. Olive oil
1 t. Garlic chopped
4 - 6 oz. Salmon filets
1 T. Olive oil
 
SAUCE
2 C. Fresh basil
¼ C. Extra Virgin Olive Oil
  Garlic, lemon juice, salt, pepper to taste

METHOD

VEGETABLES:
Heat olive oil in a large pot over medium heat and add the bacon. Sauté until bacon is slightly browned. Add the carrots, onions and garlic. Continue sautéing until vegetables are transparent.

ARTICHOKES:
  Cut the artichoke hearts in 6 pieces, like a pie. Add to pot with the thyme, basil branches, and chardonnay. Reduce by half. Add the chicken stock and continue cooking for 15 minutes or until the artichoke hearts are tender.

FISH:
  Preheat oven to 350 degrees. Season the fish with salt and freshly ground pepper. Heat olive oil in large Teflon frying pan over high heat. Brown each side for 1 minute or until the fish has a nice color. Place frying pan in oven for 10 minutes until the fish is done.

SAUCE:
  Blanch basil leaves in boiling water for 30 seconds. Strain and plunge immediately in ice water. Strain and set aside. Place olive oil in a blender with basil leaves and chopped garlic and process until smooth. Add to artichokes “barigoule” just before serving to retain bright green color. Add lemon juice, salt and pepper to taste.

SERVE
  Divide vegetables and artichokes equally between 4 plates and spoon over sauce. Place fish in center.

WINE
  Griva Sauvignon Blanc, Bernardus Winery, Monterey County



PREPARATION

To prepare a whole artichoke for cooking:
Trim stem so artichoke stand upright. Cut 1/4 to 1/3 off the top artichoke.

To prepare an artichoke for stir-frying, sautéing, French-frying or adding to casseroles:
Bend back outer petals of artichokes until they snap off easily near base. Edible portion of petals should remain on artichoke hearts. Continue to snap off and discard petals (or reserve and cook to serve as an appetizer) until central core of pale green petals is reached. Trim outer dark green layer from artichoke.

Cut off stems and top 2 inches of artichokes; discard. Trim outer dark green layer from artichoke bottoms. Cut artichokes in half lengthwise.

Cut out center petals and fuzzy centers.

Vertically slice each artichoke half to desired thickness. Dip or rub all surfaces with lemon juice.

To prepare an artichoke for stuffing:
Carefully scrape out fuzzy center portion of cooked artichoke with a small spoon and discard. Fill with a favorite salad or hot mixture.




DEEP FRIED ARTICHOKES
CIELO RESTAURANT, VENTANA INN & SPA, Big Sur, CA
Anthony Calamari, Executive Chef


SERVES: 6

INGREDIENTS
1 lb. Artichoke Hearts — Cooked (purchased at specialty stores)
1 C. Cooked Risotto
1 Egg
1 C. Break crumbs, extra for coating (1-2 Cups)
¼ C. Chopped Parsley
¼ C. Chopped Chives
1 Lemon, zested
2 qt. Canola Oil (for deep frying)
  Salt & Pepper
 
METHOD
  Roughly chop artichoke hearts (1/4 inch in size), blend with risotto and gently mix egg into mixture. Add the remaining ingredients including breadcrumbs, parsley, chives, lemon zest and mix gently. Adjust seasoning with salt and pepper. (Do not mix too thoroughly or mixture will become a paste).

Pre-heat heavy-duty stock or fry pan with canola oil. Temperature should be 350 degrees to deep fry. In a shallow pan add remaining breadcrumbs (optional: herbs and cayenne). Shape the mixture into a round ball. Dust with crumbs and transfer to sheet tray. Deep fry until artichokes are golden brown.

When in season serve with Meyer Lemon Aioli.
 
RISOTTO

INGREDIENTS
¼ C. Canola Oil
1 Yellow or White Onion Diced (small)
2 C. Arborio rice
¼ C. Chardonnay
6-8 C. Vegetable Stock (fresh or canned)
  Salt & Pepper
 
METHOD
  Add oil to medium saucepan, once hot lower flame to medium and add onions. Sauté for a few minutes until translucent. Add risotto and stir to mixture. Add white wine and reduce until almost all the wine has evaporated.

Add two cups of vegetable stock and stir, the risotto will soak up the stock. Then add another two cups of stock and repeat the process, until risotto is tender. The extra risotto that you have can be used for a quick little appetizer — just add some Parmesan and season with salt and pepper.
 
MEYER LEMON AIOLI

INGREDIENTS
2 C. Quality Mayonnaise
1 Meyer Lemon Juiced and Zested (peel the outside into fine small pieces)
1 Clove Garlic
¼ C. White Wine Vinegar
  Salt & Pepper
 
METHOD
  Mix all ingredients together and adjust with seasonings and vinegar until desired flavor. Another option is store-bought mayonnaise-based sauces including blue cheese, tomato base dips or ranch dressing.

SERVE
  Garnish with lemon and serve.

WINE
  Excellent with a Monterey County Sauvignon Blanc.