GOLDEN VALLEY, Minn. — Artichokes are in peak season and whether you use fresh, canned or frozen, artichokes are delicious and easy to prepare and enjoy.
Lisa O’Connell of Sauce Anna Lisa joined us to serve up some easy and tasty ways to enjoy this seasonal treat.
Steamed Artichokes with herb butter
2-4 Fresh artichokes, medium in size
Lemon, sliced
Garlic, crushed
Butter, melted for dipping
Using a sharp knife cut off the top ½ inch of the artichoke and the stem, leaving a flat bottom. With scissors, trim pointed, sharp ends of exterior leaves.
Rinse artichokes well and place in a medium stockpot. Add a few cups of water, to fill about 3 inches from the bottom. Place artichokes stem side down in stockpot. Add a few slices of lemon and 2 cloves of garlic and bring to a boil. Reduce heat to a simmer and cover for 25-30 minutes or until artichokes are fork tender.
Remove from heat and serve with melted butter.
To eat- peal away leaves and dip base of petal in butter pull through teeth to remove the soft portion and discard leaf.
These steamed artichokes make a wonderful appetizer or side dish to accompany any meal.
Artichoke and Feta tart
1- Sheet puff pastry dough
8 oz. Marinated artichoke hearts
¼ Cup heavy cream
4 oz. Feta cheese, divided
Olive oil, salt and pepper
Preheat oven to 425. Line a baking sheet with parchment. Roll out pastry dough to fit in backing sheet. With a pairing knife, score the outer edge of pastry dough to create a 1-inch border. You only want to score the edge, not cut all the way through to the bottom.
In a food processor add cream and 2 ounces of feta cheese and blend until combined. Spread feta mixture over pastry, staying within the border, and top with artichoke hearts and remaining crumbles of cheese. Bake for about 15 minutes or until pastry starts to puff and begins to brown. Reduce heat to 375 and continue baking until pastry is deep golden brown and cooked through. Serve right from the oven or at room temperature as a delicious brunch or appetizer dish.
Marinated Artichokes and Olives
1 Can artichoke hearts, drained
1 Can black olives, drained
1 Small sweet onion, thinly sliced
1 Small red pepper, halved and thinly sliced
½ Cup olive oil
¼ Cup red wine vinegar
2 Tablespoons basil, chopped
2 Tablespoons parsley, chopped
2 Cloves garlic, minced
1-Teaspoon Dijon mustard
Whisk together olive oil vinegar, Dijon mustard, garlic, basil and parsley add a few turns of cracked pepper and a pinch of salt. In a mixing bowl add artichokes, olives, onions and peppers, top with dressing and toss to coat evenly. Cover and allow flavors to meld in a refrigerator for at least 2 hours. Serve at room temperature with an array of crusty breads and your favorite crackers. An impressive appetizer platter when paired with a variety of Italian style meats and other cheeses.
Artichoke and olive tortellini
1 Jar artichokes, drained
1 package prepared tortellini
1 jar of your favorite robust pasta sauce
1 can sliced black olives
Parmesan cheese
Prepare tortellini pasta as directed. In a large pan add favorite pasta sauce heat over medium until bubbly, turn heat to a simmer and add in tortellini, drained artichokes and olives. Toss well to combine, finish with a freshly grated Parmesan cheese. Serve immediately with warm crusty bread.