Steamed Artichokes With Salsa Verde Food

STEAMED ARTICHOKES

Steps:

• Set a steamer basket over rapidly simmering water with 1/2 lemon, a few parsley stems and 2 smashed garlic cloves in the water. Trim 4 large artichokes, removing the stems. Stand upright in the basket. Cover and steam over medium heat, adding more water as needed, until tender, about 45 minutes. Serve with melted butter for dipping.

STEAMED ARTICHOKES WITH SALSA VERDE

Steps:

• Heat small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to processor. Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor. Puree until coarse paste forms, scraping down sides occasionally. Transfer to medium bowl. Whisk in oil, cream, and vinegar. Season with salt and pepper. Salsa verde can be made 2 hours ahead. Let stand at room temperature. Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke. Using scissors, trim artichokes 1/2 inch down for them to fit in the rice cooker 2 at a time for small rice cookers, 4 at a time for large rice cookers. Rub all cut surfaces with lemon, squeezing slightly to release juice. Repeat with remaining artichokes. Pour 1 cup of water into the rice cooker for 2 artichokes, and use 2 cups of water for 4 artichokes. Turn rice cooker on and allow to cook for 20 minutes, until tender. Transfer 1 artichoke to each of 4 plates. Cool 10 minutes. Divide salsa verde among 4 small bowls and serve alongside artichokes.

GRILLED BABY ARTICHOKES WITH MINT SALSA VERDE

Steps:

• Preheat a grill to medium. Fill a large bowl with cold water and squeeze in the halved lemon; reserve the halves. Remove the outer dark green leaves from the artichokes until only light green and yellow leaves remain. Cut off the top 1/2 inch of the artichokes. Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Cut the artichokes in half, rub with the lemon halves and add to the lemon water.
• Make the salsa verde: Combine the mint, parsley, chile pepper, capers, anchovies, garlic and mustard in a medium bowl. Stir in the lemon juice and 6 tablespoons olive oil to make a thick, chunky sauce; season with salt. Set aside at room temperature.
• Drain the artichokes and pat dry. Toss the artichokes in a large bowl with the remaining 2 tablespoons olive oil; season with salt. Grill the artichokes, turning occasionally, until tender and charred in spots, 6 to 10 minutes, depending on their size. Toss with the salsa verde while still warm.

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes.
• Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears.
• Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
• To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper.
• Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. (Alternatively, you may put the artichokes in acidulated water.) If you wish, trim the thorny tips of the leaves with kitchen shears.
• Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted into the base meets no resistance, about 30 minutes.
• Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in the melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.

CRISPY ARTICHOKE FLOWERS WITH SALSA VERDE

Steps:

• Trim and fry artichokes:
• Fill a large bowl with 6 cups cold water and squeeze juice from 1 lemon into bowl.
• Cut stems of artichokes flush with base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Cut off pale-green top of artichoke. Carefully spread leaves and scrape out purple leaves and hairy choke with a melon baller or spoon. Trim fibrous parts from base and rub artichoke all over with a lemon half. Place in bowl of lemon water, then repeat trimming process with remaining artichokes.
• Drain artichokes well, stem ends up. Heat oil in a deep 2-quart saucepan over moderate heat until a deep-fat thermometer registers about 200°F, then submerge artichokes with tongs, stem ends down, in oil. Simmer until artichokes are tender, about 10 minutes. Transfer to paper towels to drain.
• Reheat oil over moderate heat until deep-fat thermometer registers 365°F. Spear 1 artichoke, through center of stem end, with a long kitchen fork and immerse (still on fork) into oil. Fry until leaves are open, browned, and crisp, 30 to 40 seconds. Drain well, stem end up, on paper towels and repeat frying process with remaining artichokes. Make sure oil returns to 365°F for each artichoke.
• Make salsa verde:
• Whisk together lemon juice, anchovy paste, and oil until blended. Stir in shallot, capers, and parsley and season with salt and pepper.
• Serve artichokes hot, warm, or at room temperature with sauce.