Ah… Spring Artichokes! Steamed in a flavorful broth, then baked with deliciously spiked Southern-style Cornbread Crumbs.
What a Simple Delicacy:
– In season, large fresh artichokes, perfectly cooked. What’s not to love? From the leaves to the heart, artichokes are simply delicious.
Cooking & eating artichoke needn’t be too time-consuming and complicated
- Prepare artichoke: Cut off the top, remove outer tough leaves, and snip off remaining thorny tips
- Simply cook the artichoke in my insanely flavorful broth – then scoop out an discard the choke
- Add the artichokes to a baking pan and top with the Souther Cornbread Topping
- Bake in the oven until crisped, 5 minutes
- Enjoy pulling off the leaves and eat the pulpy meat
- Rejoice when you get to the center heart – the artichoke’s prize!
How to Make Delicious Crumb Topped Artichokes:
Steam the artichokes in a flavorful broth laden with wine, lemon, extra virgin olive oil, bay leaves and vegetable broth.
Then remove the choke, top with flavored a cornbread crumb mixture and bake for five minutes until crispy.
A tasty side dish, or a little meal by itself!
I make my own cornbread, then use – or freeze the extra for another time. My recipe is gluten-free adaptable (see recipe.) The recipe is Vegetarian, if Vegan, easy swipes are discussed in the recipe.
Varieties of Artichokes:
A single variety of artichoke has dominated the market since the 1920s: the big, round California Green Globe.
Green Globe artichokes are prized for their tender, meaty hearts and slightly nutty flavor
At farmers’ markets you might find other heirloom varieties, small “baby” types – many with a lovely purple hue.
I’m a big fan of the long stemmed one – the peeled and trimmed stem has the unique flavor of the heart… the artichoke’s prize!
Fun Facts:
The biggest producer of artichokes globally is Italy, followed by Egypt, Spain and France.
Artichokes are large, thistle-like plants that grow to be about 3 feet tall! They thrive in mild climates and are not typically grown in areas with cold weather.
Artichokes have been cultivated and consumed for centuries, with records of their use dating back to the Ancient Greeks and Romans.
A Nutritional Powerhouse:
Artichokes are a superfood in every sense of the word.
- The phytonutrients in artichokes provide potent antioxidant benefits, a serving of artichokes provides greater antioxidant benefits per serving than many other foods traditionally considered to be antioxidant-rich such as dark chocolate, blueberries and red wine.
- One large artichoke contains over 10 grams of dietary fiber, twice the amount of broccoli or avocado! It also aids with digestive support as studies have shown they van reduce feelings of bloating – a gentle remedy for indigestion and an upset stomach.
Enjoy the flavors of Spring!
Karen
Spring Artichokes with Southern Spiced Cornbread Crumbs
Ingredients
- 2 large fresh artichokes
- 3 cups vegetable broth
- 1 tablespoon extra virgin olive oil
- 1/4 cup dry white wine
- 2 medium bay leaves
- 1/2 medium lemon, thinly sliced Cornbread topping:
Southern Cornbread Topping:
- 2 teaspoons extra virgin olive oil
- 2 teaspoons butter, (if vegan, use earth balance or evoo)
- 2 tablespoons sweet onions, peeled, small chop
- 1 1/2 teaspoons fresh garlic, peeled and minced
- 1 teaspoon fresh thyme, minced
- 2 tablespoons roasted peppers, or pimento, small chop
- 1/4 teaspoon hot pepper flakes, or ground chipotle
- 1 pinch salt & pepper
- 1/4 teaspoon lemon zest
- 2 tablespoons vegetable broth, (from cooking the artichokes)
- 1/2 cup cornbread crumbs, (see recipe)
- 2 tablespoons parmegiano reggiano, (omit if vegan)
Instructions
Prepare the Artichokes:
- Trim the stems a bit and snap off any brown outer leaves. Remove 2 layers of outer leaves. Cut off 1 inch of the top of the artichokes with a sharp knife. With kitchen sheers, cut 1/2 inch off of the remaining thorny tips. Rinse under cool water. (If doing in advance, place them in lemon water to cover.)
- Add the vegetable broth, evoo, wine, bay leaves and sliced lemon to a 2 quart pot. Bring to a boil, add the artichokes. They will not be immersed in the cooking liquid. Simmer slow, covered until tender, 25 – 30 minutes, depending on their size. Turn them with tongs once or twice while they steam. Uncover, let the broth cool.
- Remove the artichokes with tongs to a cutting board. With a small spoon, gently remove the hairy choke from the center. Go slow, not to let the artichoke fall apart, discard the choke. Cut off the stem (eat as a snack) and place the artichokes in a small roasting pan to fit.
Cornbread Topping:
- In a 10" skillet, add the 2 t. evoo with 2 t. butter. Over moderate heat add the onion and garlic and cook until softened, but not colored, 3 minutes. Add the fresh thyme, roasted peppers, hot pepper flakes, salt & pepper and the lemon zest – give a big stir to incorporate the ingredients. Add the cornbread crumbs, stir up and remove from the stove.
- Add 2 T. of vegetable broth on the bottom of pan, under the artichokes. Top each artichoke with half of the topping, pushing it between the leaves, and adding to the center.
- Preheat the oven to 425 degrees. Drizzle with a little evoo and the parmesan. Bake in the hot oven until the topping is golden brown and crisped, about 5 minutes.
- Serve the artichokes with lemon wedges and garnish with thyme sprigs.
- Feel free to substitute fresh bread crumbs for the cornbread crumbs.Recipe can be gluten free – my cornbread is gluten free.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
