Glut of artichokes...

16 October, 2012

A while back gardenglut posted about perennial veg, where Nina made a comment requesting simple artichoke recipes. Well Nina, here is my humble suggestion: Artichoke Risotto.


Once you've picked your artichokes (and some purple podded peas that are just crying out to be picked, as the case may be) get ready for some mega chopping.

But before you do that, have a bowl of water with a whole lemon juiced into it, ready for the chopped artichokes to go into (so they don't oxidise and go brown and disgusting looking).

I chop the artichokes on one side until you get to the nice cream/yellow flesh. Then keep chopping all the way around.


After that, chop the stem end bit, retaining as much stem as possible. Some people peel it, but I can't be bothered. Then chop off the top bit. 


While chopping, beware of hitchhikers.


I chose to chop the finished artichokes in half.


Then they immediately went into the lemon spiked water.


You will be left with an inordinant amount of artichoke scraps. Always a great addition to the compost.


Now that your artichokes are prepared, gather the rest of your risotto ingredients. I used:
  • Risotto rice - about 3/4 cup
  • 8 artichokes
  • Handful of spring onions
  • Handful of thyme
  • 3 segments of preserved lemons
  • About 4 cups chicken stock
  • Optional parmesan cheese


Feel free to skip over this bit if you are confident in your risotto making skills. Really, if you can make one flavoured risotto, you can make them all.
 
Brown onion in some oil. Stir in the rice, finely chopped artichokes, finely diced preserved lemon and thyme.


Slowly add the stock ladle by ladle, stirring intermittently, until the rice is cooked through.


Add a mountain of microplane'd parmesan cheese, if you wish.

Serve with fresh peas scattered over, or any other additional glutting vegetable you need to use up.


Can anyone else offer other uses for artichokes? Tis always good to have new ideas.

10 comments:

  1. I hope you like mushroom risotto.
    It's on the menu for your thermomix demo!

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    1. I love risotto! I can't wait to see how it works in the thermomix!

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  2. Thanks for that, I've put in a few artichokes this spring, and I wanted an easy way to "get to the heart" :)

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    1. No problem, I found they produced pretty quickly, mine were only grown from seed last spring!

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  3. Very nice and I like the way you chop the chokes up, I think I leave way too much leaf and they are always tough. Perhaps I will save the half a dozen or so before they go to seed. But tomorrow as it is not my turn to cook tonight :0)

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    1. I have learnt the hard way that there is no point leaving anything but the pale leaves as anything even remotely green will be tough and not pleasant. You have to be brutal with chopping artichokes! I leave my violetta artichokes to go to seed as they're both prettier and have fierce spikes that makes picking and preparing them very difficult. But enjoy the night off cooking!

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  4. Beautiful basket of produce. The grey/green of the artichokes and the purple peas are magic together. Thanks so much for your detailed description of dealing with the artichokes for risotto, I bet it was yummy!

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    1. It sure was, and its still good now as I have it for leftovers :)

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  5. Oh this is just so great. I am scared of artichokes... seriously, I always pike out and they end up all in the compost. I really like the look of them and remember eating them all posh like in a restaurant in the late 70's dipping the little green leaves in melted butter so when I decided to grow them and recreate that memory I was excited but it rapidly turned to a scarey horror story of lots of "choke" and very little to dip. But now I do not have to worry about where to stop and will just chop the blimin things half to death. Yay! Oh sorry, how rude of me, love your blog, read often but this is my first comment and it is a new look to the blog isn't it?

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    1. Cheers! I have always meant to cook artichokes and do the dip-in-sauce-leaf-by-leaf thing but somehow just never get around to it. Thanks for commenting! I love seeing the comments and knowing a little more about who is reading. Yes, the blog got a long intended makeover a couple of weeks back.

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