Braised Artichokes

For the last two weeks I have been getting artichokes in my CSA box.

For those of you who have never prepared artichokes here is Rule #1 of artichoke prep -- just keep peeling. In order to prepare artichokes, you need to peel off all the hard outer leaves; and, there are usually a lot of them. Keep peeling them off until you reach softer yellower leaves.

You also need to cut off the rough top portion and pull out the choke. The choke is this hard prickly stuff you find in the center when you cut the artichokes in have lengthwise. These artichokes didn't have a choke. But, if your artichokes do have chokes -- scoop them out with a spoon or a small knife. Finally, peel the rough outer part of the stem with a vegetable peeler. Rule #2 of artichoke prep -- take off anything that is hard or prickly. If you don't want to have to tear it apart with your teeth then just cut it off.

After you prep the artichokes you can keep them in some cold water with a bit of lemon juice. Or, you can just cook them. I got this braising recipe from Mark Bittman's Minimalist column in the New York Times. I really like it because it is quick, easy, and delicious. First, you melt some butter in a pan and then you brown the artichokes in the butter.

Add some chicken stock, cover the pot, and let the artichokes cook until they are soft (about 20 minutes). Take the artichokes out and reduce the liquid to a sauce, add a bit more butter and the juice and zest of one lemon, and enjoy. I recommend getting a nice crispy baguette to sop up some of that sauce. It is veggie gold.

Don't let the crazy prepping scare you away from making artichokes. Once you get the hang of it is really easy. And, you can make this easy and elegant dish at home. Bon Appetit!

Braised Artichokes

from Mark Bittman's Minimalist column in the New York Times

Ingredients

4 medium artichokes

4 tablespoons butter ( 1/2 stick)

1 cup chicken stock, or more as needed

Salt and freshly ground pepper

Zest and juice of 1 lemon.

1. Remove the tough outer leaves of the artichoke and cut off the rough part on top. Cut each of the artichokes in half and remove the choke. Use a vegetable peeler to peel the tough outer part of the stem.

2. Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.

3. Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Yield: 4 servings.

Note: I used 1 tsp of Better than Bouillon mixed with 1 cup of hot water instead of ordinary chicken stock. I highly recommend this stuff. It was really good.