Artichoke Stew

Artichoke Stew

24 artichokes

2 tablespoons unsalted butter

2 tablespoons olive oil

1 bunch spring onions, chopped

2 lemons, halved

1 teaspoon salt

1 pound snow peas, trimmed 

2 pounds thin asparagus, cut diagonally into 3-inch-long pieces

4 cups vegetarian broth

½ cup chopped fresh herbs, such as parsley and mint

1. Cut artichokes in half lengthwise. 

2. Heat 2 tablespoons butter and oil in a large skillet over medium heat.

3. Add onions and cook, stirring, until softened, 3 to 5 minutes.

4. Add artichokes and juice of 2 lemons and cook 2 minutes. 

5. Add peas, asparagus, veggie broth, and salt to taste. 

6. Simmer, stirring, until just cooked through, about 10 minutes.

7.  Add herbs and cook 1 minute. Stir in remaining butter. 

Farro with Artichokes and Herb

Farro with Artichokes and Herb

4 tablespoons butter

1 carrot, diced

1 small celery root, diced

1 small onion, diced

2 celery ribs, 1 diced and 1 sliced, plus ½ cup celery leaves

1 bay leaf

2 cups farro

1 cup dry white wine

4 cups vegetable broth

salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish

 ¾ cup marinated baby artichokes drained and halved

 ½ cup flat-leaf parsley leaves

¼ cup snipped chives

1 tablespoon thyme leaves

¼ cup capers

1 teaspoon white wine vinegar

1 tablespoon olive oil

      1. In a large saucepan, melt 2 tablespoons of the butter. 

.         2.  Add the carrot, celery root, onion, diced celery and bay leaf and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.

      3. Add the farro and cook, stirring, for 2 minutes.

      4. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes.

      5. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes.

      6. Season with salt and pepper.

      7. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer.

      8. Discard the bay leaf.

      9. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy.

     10. Spoon into bowls.

     11. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, thyme, and capers.

     12. Add the vinegar and oil, season with salt and pepper and toss.

Mound the salad over the farro, garnish with cheese shavings and serve.

Baby Artichoke Stew

Baby Artichoke Stew

2 lemons, halved

24 baby artichokes

1 tablespoon kosher salt

1 tablespoons butter

1 tablespoons olive oil

1 bunch spring onions, white and green parts chopped

1 pound sugar peas, shelled

2 pounds asparagus, cut diagonally into 1-inch pieces

½ cup chopped fresh parsley

Freshly grated Parmesan cheese

1.  Bring a large pot of water to a boil. 

2.  Squeeze 1 lemon half into a large bowl of cold water.

3.  Trim off stem and top quarter of each artichoke. 

4.  Using a sharp paring knife, peel off outer green leaves until you reach pale inner leaves. 

5.  Place in lemon water as you finish.

6.  Cut artichokes in half lengthwise. 

7.  Squeeze remaining lemon half into boiling water and add a pinch of salt.

8.  Cook artichokes 10 minutes, until just tender. 

9.  Drain in a colander and dry on paper towels.
10.  Heat butter and oil in a large skillet over medium heat.

11.  Add onions and cook, stirring, until softened, 3 to 5 minutes.

12.  Add artichokes and cook 2 minutes. 

13.  Add peas, asparagus, 3 tablespoons water, and salt to taste. 

14.  Simmer, stirring, until just cooked through, about 5 minutes.

15.  Add parsley and cook 1 minute. 

16. Sprinkle with Parmesan cheese.

Artichoke and Potato Soup

Artichoke and Potato Soup

16 cups of vegetable broth
2 bay leaves
1 tablespoon peppercorns
1 cup white wine
2 lemons
1 bunch of fresh thyme
3 garlic cloves
pinch of salt and pepper
6 potatoes, chopped

12 large artichokes, quartered or use 2 cups canned quartered artichokes

Freshly grated Parmesan cheese, optional

1.  In a large pot combine first eight ingredients and bring to boil.

2.  Add potatoes and artichokes and cook potatoes until a paring knife can be easily

     pushed through the potato.

3.  Remove artichokes when leaves can be easily pulled from the core.

4.  Remove potatoes and artichokes and allow them to cool.

5.  Remove leaves and core using the back of your thumb, and quarter the artichoke

     bottoms. Toss in broth.

6.  Heat thoroughly and garnish with thyme sprigs and Parmesan cheese. 

Farro with Artichokes and Herb

Farro with Artichokes and Herb

4 tablespoons unsalted butter

1 carrot finely diced

1 small celery root peeled and finely diced

1 small onion finely diced

2 celery ribs, 1 finely diced and 1 thinly sliced, plus 1/2 cup celery leaves

1 bay leaf

1/2 teaspoon of thyme

2 cups farro 

1 cup dry white wine

4 cups vegetable broth

salt and freshly ground pepper

3 tablespoons grated Grana Padano cheese plus shaved cheese for garnish

4 ounces marinated baby artichokes drained and halved (3/4 cup)

1/2 cup flat-leaf parsley leaves

1/4 cup snipped chives

1 tablespoon tarragon leaves

1 teaspoon white wine vinegar

1 tablespoon olive oil

1. In a large saucepan, melt 2 tablespoons of the butter.

2. Add the carrot, celery root, onion, celery, bay leaf, thyme, and cook over moderate heat, stirring occasionally, until the vegetables are lightly browned about 5 minutes.

3. Add the farro and cook, stirring, for 2 minutes.

4. Add the wine and cook, stirring occasionally, until completely absorbed, about 5 minutes.

5. Add half of the broth and cook, stirring occasionally, until completely absorbed, about 12 minutes.

6. Season with salt and pepper.

7. Add the remaining broth and cook, stirring occasionally, until completely absorbed, about 12 minutes longer.

8. Discard the bay leaf.

9. Stir in the grated cheese along with the artichokes and the remaining 2 tablespoons of butter until creamy.

10. Spoon into bowls.

11. In a medium bowl, toss the sliced celery and celery leaves with the parsley, chives, and tarragon.

12. Add the vinegar and oil, season with salt and pepper and toss.

13. Mound the salad over the farro, garnish with cheese shavings and serve.

Artichoke, Celery, and Parmesan Salad

Artichoke, Celery, and Parmesan Salad

1

3 tablespoons olive oil

3 tablespoons fresh lemon juice

salt 

freshly ground black pepper

cayenne

2 cups artichokes quarters

1 cup thinly sliced celery

3 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint

2 ounces shaved Parmesan

1. Whisk oil and juice in a medium bowl.

2. Season dressing with salt, pepper, and cayenne.

3. Mix in artichokes, celery, and remaining ingredients.

4. Transfer to a platter and top with cheese.

Artichoke and Potato Soup

Artichoke and Potato Soup

2

8 cups of vegetable broth

2 bay leaves

1 tablespoon peppercorns, freshly ground

1 cup white wine

2 preserved lemons, chopped

1 bunch of fresh thyme

1 clove garlic, pressed or minced

pinch of salt and pepper

8-10 artichokes, quartered

6 new potatoes, chopped

minced thyme for garnish

1. In a large pot combine first eight ingredients and bring to boil.

2. Add new potatoes and cook potatoes until a paring knife can be easily pushed through the potato.

3. Add the artichokes and simmer for 5 minutes.

4. Take an immersion blender and blend to desired consistency (I prefer it not completely blended).