May 7, 2010
Citrus Stewed Baby Artichokes
Sara Jones, Tucson CSA
This recipe is perfect for smaller artichokes, medium ones work fine, but you may only be able to use the tender heart of really big artichokes. A blend of different citrus works best, a bit of sour and sweet. To bulk up the recipe add chard stems, fava beans, peas or potatoes.
3-4 baby artichokes
Generous tablespoon olive oil
Juice of one sweet citrus fruit, plus several slices of a
combination of sweet and sour citrus
1/2 teaspoon dried thyme
About one cup cooked white beans
1/2 cup spring veggies
Salt and pepper to taste
Fill a medium bowl with water and lemon juice. To prepare artichokes peel away outer layer of leaves and cut about 1/4 of the top. To make sure that you are discarding all the fibrous pieces from the artichokes test one of the remaining leaves by snapping it in half. If it does not snap in half, continue removing leaves until you reach more tender leaves. Peel, but do not remove stem. Quarter artichokes and dunk in lemon water to prevent browning. (Drain artichokes before using!)
In a medium saucepan, with a tight fitting lid, toss together all ingredients. Bring to a simmer, cover, and reduce heat to low.
Artichokes should be ready after 15-25 minutes, depending on size. Taste for salt and serve hot or at room temperature.
Garnish with extra slices of citrus, if desired.