Artichoke Recipes

HANNAH HOPKINS celebrates a delectable vegetable that also happens to be high in antioxidants

Reaching their taste peak in the spring, the humble artichoke is a delicious, if somewhat underappreciated vegetable. It’s tempting to buy canned or frozen artichoke hearts in cooking but don’t shy away from artichokes in their natural state, as they are so much more delicious. Look for heavy, tightly closed artichokes or their baby counterparts to ensure they turn out wonderfully tender when cooked. Here are some recipes to inspire you to make the most of this incredibly versatile vegetable.

Artichoke, Chicken and Lemon Linguine (Recipe courtesy of Olive Magazine)

An after-work supper that’s quick to prepare and cook, the fresh Italian flavours in this dish are all you need to perk you up.

Quick, easy and rich in flavour

Quick, easy and rich in flavour

Ingredients

Olive oil

2 red onions , halved and finely sliced

Pinch dried chilli flakes

300g linguine

2 small skinless chicken breasts, thinly sliced

175g marinated artichoke hearts, drained and sliced

1 lemon , juiced and zested

Large handful flat-leaf parsley, roughly chopped

Method

  1. Heat 1 tbsp. olive oil in a large frying pan. Tip in the onions and chilli flakes. Fry for about 10 minutes, until soft and golden.
  2. Meanwhile, cook the linguine following the packet instructions, keeping a little of the cooking liquid at the end.
  3. Add the chicken to the onion and chilli mix and fry until cooked through. Stir in the artichokes, lemon juice, a pinch of zest, parsley and the drained pasta. Give everything a good toss, adding a few tbsp. of reserved cooking water and some seasoning.

 

Globe artichoke leaves with butter sauce (Recipe courtesy of Good Food Magazine)

A simple but classic dish, which fully allows you to appreciate the artichoke’s flavour.

Ingredients

The fresh taste of spring in a bowl

The fresh taste of spring in a bowl

2 lemons , 1 halved and 1 juiced

4 globe artichokes

200g butter , chilled

1 glass dry white wine (about 100ml/3½fl oz)

25g Parmesan (or vegetarian alternative)

Method

  1. Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.
  2.  Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.
  3.  To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.
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Categories: Eat In

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