Let’s Cook Artichokes.

Cooking with Globe Artichokes

Globe Artichokes are a type of thistle, and the immature flower head is what you eat. The tough, outer parts of the flower aren’t particularly edible; it is the softer heart that is most prized. Artichokes can be steamed, fried, boiled, and roasted, and have a lovely flavour.

Artichokes are low in fat while rich in fiber, vitamins, minerals, and antioxidants. Exceptionally high in folate and vitamin C, they are also rich in essential minerals such as magnesium, phosphorus, and potassium.

Flavour Pairings:

  • Butter

  • Garlic

  • Parmesan

  • Onions

  • Parsley

  • Thyme

Creamy risotto with artichokes and green peas

Ingredients

  • 4 small young artichokes, trimmed

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced or finely chopped

  • 5 tablespoons butter

  • 2 cups arborio rice

  • ¾ cup dry white wine (optional but recommended)

  • 1.5-1.8 litres vegetable stock (keep warm)

  • 1 cup fresh green peas (or thawed frozen peas)

  • 2 tablespoons unsalted butter (or use 1 tablespoon butter + 1 tablespoon olive oil)

  • 1/2 cup finely grated parmesan or pecorino

  • Zest of 1 lemon (optional but bright)

  • 1 tsp lemon thyme

  • Freshly ground black pepper

  • Salt to taste

  • Optional garnish: chopped parsley or chives, extra parmesan

Preparation

  • Trim tough outer leaves, and slice the artichoke hearts into quarters. You can blanch briefly in lemon water to prevent browning.

  • Heat olive oil in a frying pan, add the artichokes and garlic, and cook over low heat for about 5 minutes. Add cold water to just cover the artichokes. Add salt and pepper and simmer for about 10 minutes until the water has evaporated.

  • Melt 3 tbsp of butter in n a large heavy-based pot, and add onion. Cook 3–4 minutes until translucent. Add rice to the pot. Stir to coat each grain with oil and toast 1–2 minutes until the edges look translucent.

  • Pour in the wine. Stir until mostly evaporated.

  • Begin adding warm stock, one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle.

  • When the rice is half cooked, stir in the peas and artichokes. Continue cooking, stirring, and adding stock a ladle at a time until the rice is cooked.

  • When the rice is creamy and just tender (but still with a slight bite), remove from heat.

  • Stir in butter and parmesan. The risotto should be glossy and creamy.

  • Add lemon zest and lemon thyme, and season with salt and pepper to taste.