Artischocke, carciofo, alcachofa, and artichaut all refer to the same thing. The artichoke. It’s not the prettiest vegetable, or the easiest to use, but its hearty taste makes it a winner in a variety of dishes. Fresh artichokes are not always easy to find, but frozen and canned ones are in nearly every supermarket. Whether you buy them fresh, frozen, or canned, there are several distinct ways to use them.
Fresh
A stuffed artichoke is the best kind of fresh artichoke, but it requires some work and careful hands. The first step is to take your artichoke and carefully trim off the spiky tips of its leaves. Next, trim the stem so that your artichoke can sit without tilting or falling over. Now make your stuffing. Mix breadcrumbs, parmesan cheese, and Italian seasonings like oregano and basil. Add salt, pepper, and garlic powder and a little oil or melted butter. Finally, take your stuffing and fill each leaf of your artichoke. Do not be afraid to overstuff and have some patience. This could take a while.
To cook your stuffed artichoke, add a couple of inches of water to a large pot and set your artichoke inside. The water should just come to the base of the artichoke. Drizzle a little olive oil over the leaves. Bring your water to a boil and then reduce the heat and cover. Your objective is to steam the artichoke. After 45 minutes to an hour, the leaves of your artichoke should be soft enough to pull out easily. Let it cool slightly.
Eating a stuffed artichoke can be a messy affair involving several napkins and at least two plates – one for the artichoke and one for the leaves. Simply pull a leaf out and scrape it and the stuffing between your teeth. When the leaves are gone, don’t forget about the artichoke heart. It’s a delicious snack in its own right.
Frozen
After fresh artichokes, frozen ones are your best bet when it comes to quality. Simply defrost and dry and they are ready to use for a variety of recipes. One of the most popular is a spinach and artichoke dip. Begin by mixing one block of cream cheese with about a quarter of a cup of mayonnaise and two cloves of chopped garlic. To this add about half a cup of your favorite shredded cheese. Parmesan, mozzarella, or cheddar cheeses are favorites. Season your cheese mixture with salt, pepper, oregano, and basil. Now add one package of defrosted and wrung out frozen spinach and your chopped and defrosted artichokes. Top your mixture with extra shredded cheese and bake until the top is brown and bubbly. This dip goes well with both vegetables and tortilla chips.
Frozen artichokes can also be easily roasted. Defrost them and toss with some olive oil, salt and pepper. You can eat them plain or add them to your favorite sandwich, salad, or omelet.
Canned
No canned artichoke should ever be the star of a dish. Nonetheless, it can have a part in an ensemble. Hidden in a nice pasta dish or salad, canned artichokes can be a delightful secret. Pair them with garlic and lemon and add to your favorite pasta.
Canned artichokes can also make a nice pizza topping if they are adequately drained. The quality of canned artichokes varies too much to recommend them for much else.
Artichokes are a woefully underused vegetable, but they are more versatile than they seem. Try them fresh, frozen, and canned to experience their hearty flavor in a variety of ways.