As you know from my last post I have been working with the DeNoble Family Farm and selling fresh produce at the Farmer’s Markets on Saturday’s and Sunday’s.
One item that we have that is especially popular and that I hadn’t yet tried are the baby artichokes. I finally got a chance to try them last weekend and they were awesome!
They have a similar flavor to the larger artichokes (we ate the baby Italian’s) but because they are so young the leaves are tender and they don’t have the prickly choke in the center which means you can eat the whole thing. Once you prepare them (see directions below) you can cook them any way you like: grill, steam, pan fry, roast, etc. and then with minimal seasoning they are great alone or mixed in with pasta.
Directions for preparing baby artichokes
1. Peel off outer layer of leaves until only the most tender are left
2. Trim tips of leaves and base (not enough so leaves fall apart)
3. Cut in 1/2 (if desired, not necessary)
Pasta with Baby Artichokes and Shallots
The finished product, great with a little cheese for those omnivores
Serves 4 with leftovers
1 box pasta (penne or bowtie work well)
15-30 baby artichokes, prepare as above and halved
2 shallots
4-5 cloves garlic, crushed (more or less to taste)
2 Tbsp white wine
2-3 Tbsp capers
1/2-1 cup fresh parsley (or any herbs that you like)
salt and pepper to taste
Cook pasta according to box directions, drain and set aside.
In a large frying pan heat a couple of tablespoons of olive oil. Place artichokes in, cut side down and brown lightly, flip them after 2-3 minutes and brown lightly on the other side, 2-3 minutes. When artichokes are lightly browned place them on a plate with a paper towel on it to dry. Cook all artichokes.
With some olive oil in the pan still cook shallots for 1-2 minutes or until almost translucent, add garlic, cook for 30 seconds longer. Add white wine and cook, stirring, 2-3 more minutes until shallots and garlic are fragrant and wine has been reduced by about 1/2, add capers.
Add the artichokes back to the pan and stir to coat, cook about 5 minutes to finish the artichokes (you can cover them and cook for longer if they aren’t done-test by poking with a fork, should go in easily). Mix in pasta and parsley and then add salt and pepper, tasting and adjusting as you mix.
PDX TO LAX AND BACK AGAIN: OMNIVORE AND VEGAN LOVE 