Last time I wrote in this space I was preparing to tackle an artichoke. A reader suggested I steam it and then dip the petals in butter, so that’s what I did. I think I steamed it too long or perhaps the artichoke had just gone bad. It was mushy and tasted a bit musty. The best part of eating the artichoke was the butter. I have a friend who cooks with them regularly, so she offered to teach me some tricks next time we get together.
Not all was lost though. In looking for ways to cook artichokes I found a number of recipes that included the canned hearts. I went on an artichoke spree much to my daughter’s chagrin. My son seemed to enjoy it though, which is funny because he’s the more finicky eater.
I am doing my best to raise open minded kids when it comes to food and all areas of life really. My general philosophy in life is try it and see what happens. That philosophy has backfired on me a time or two; but I regret nothing and have some kick ass stories to tell for it. I hope my kids can say the same thing when they are old.
Excuse my mommy moment, I think too much about these things but I wanted to share a couple of artichoke recipes. I have made no secret for my love of soups and salads so I am sharing one soup recipe and one salad. I hope you enjoy them and if you have a good artichoke recipe, canned or otherwise, please share! Both recipes came from Allrecipes.com
- 1/4 cup butter
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup sliced fresh mushrooms
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 3 (14 ounce) cans artichoke hearts, drained and cut into fourths
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1 dash paprika
- 1 cup whipping cream
- Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.
- Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).
- Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 cup low fat sour cream (I used Greek yogurt instead)
- 4 cups chopped romaine lettuce
- 1 cup chopped red bell pepper
- 1 cup chopped broccoli
- 1 cup sliced fresh mushrooms
- 1/4 cup diced onion
- 1 (14 ounce) can artichoke hearts, drained and chopped
- In a small bowl, whisk together the sour cream and Italian dressing mix.
- In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts. Top with dressing and toss until evenly coated. Refrigerate until ready to serve.