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.