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Spring Artichokes with Southern Spiced Cornbread Crumbs
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Spring Artichokes with Southern Spiced Cornbread Crumbs

Ah… Spring Artichokes! Steamed in a flavorful broth, then baked with deliciously spiked Southern Cornbread Crumbs.
Prep Time25 minutes
Cook Time33 minutes
Total Time58 minutes
Course: side vegetable
Cuisine: American, Southern
Keyword: Spring Artichokes, Spring Artichokes with Southern Spiced Cornbread Crumbs
Servings: 2 large servings or 4 smaller ones
Author: Karen Sheer a zest for life

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

Recipe: Karen’s All American Cornbread
Recipe analysis does not include time to make cornbread. 
This recipe may not be reproduced without the consent of it's author, Karen Sheer.

Nutrition

Calories: 493kcal | Carbohydrates: 60g | Protein: 13g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 856mg | Potassium: 802mg | Fiber: 13g | Sugar: 14g | Vitamin A: 499IU | Vitamin C: 43mg | Calcium: 225mg | Iron: 4mg