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Artichoke Recipes and Tips
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Why our chokes are The Best:
In Tillamook we have perfect growing conditions- cool temperatures, very foggy mornings and plenty of moisture in the ground. Our soils are very fertile and rich in organic matter!
Nutritional Value:
Research show their powerfull properties with regeneration of the liver. Artichokes contain valuable minerals and of course lots of neccessery fiber.
How to cook them:
Boil- in water. Imerse chokes, bring water to boil, reduce heat And simmer for about 20 to 40 min depending on the size Our chokes are very tender so make sure you don't overcook. Steaming takes a bit longer then boiling.
Micowave method- place chokes in bowl add 1/2 water /each Cover with plastic wrap and cook for about 5-7 min.
How to eat Artichokes:
Enjoy a petal at a time, with teeth strip off the "meat" from the base of the petals. In the center you will find hair staff . Scoop it out with aspoon. Now you can reward yourself with smooth disc, the "heart" of the artichoke.
How to store them:
Keep chokes in plastic bag in the fidge. They keep well for up to 2 weeks Cooked artichokes will keep up to a week . Covered them in plastic wrap and refigerated.
BABY ARTICHOKES
Deliciously tender. They come from the same plants as big artichokes, but are picked at an immature stage. At this stage they don't have a chance to develop fuzzy center.
Snap off outer leaves at the base until you reach yellowish colored petals. Boil them very shortly-5 to 7 minutes. They are completely edible!!!!
Baby artichokes are great when after boiling are sauted in oil or Oil with garlic.
Favorite dips:
Butter, mayonnaise, or any combination of the two with garlic or lemon juice.
Ranch salad dressing works great too!
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Advanced Preparation
Tuscan Style Stuffed Artichokes
Preheat the oven to 375 F.
6 medium artichokes
Remove few outer leaves, cut off the tops of remaining leaves
Pull out the sharp inner leaves and scrape out the fuzzy choke. To prevent discoloration rub all the cut surfaces with ½ lemons.
Combining well:
6 tbl. Extra –virgin olive oil
6 tbl. Of fresh bread crumbs, toasted (350 F oven for few min)
¼ cup minced fresh parley
3 cloves garlic, minced
3 tbl. Grated Parmesan cheese
Salt and ground black pepper to taste
Using a teaspoon, fill the cavities of the artichokes with this mixture.
Place the stuffed artichokes in a baking dish in which they fit snugly.
Pour ½ inch of water into the bottom of the dish and add to it:
Juice of ½ lemons
1 tbl. Of extra virgin olive oil
Cover with aluminum foil and bake until the artichokes are tender, about 45 min.
Serve warm
Braised Baby Artichokes and Peas
24 baby artichokes
Pull of all darkest green leaves, cut off the tips.
Immerse artichokes in bowl of cold water with lemon juice to prevent browning.
In a medium, deep skillet heat:
2 tbl olive oil
Add 1 small onion, chopped
Stir over until onion browned; add the artichokes and sauté over moderately high heat until they are browned all over about 10 min.
Stir in: 2 large cloves garlic minced
2 cups shelled young peas
2 tbl. Butter
2 tbl. Water
Salt and pepper to taste
Bring to a simmer, cover and cook over low heat until the artichokes and peas are tender about 15 min.
At the end stir 2 teaspoons fresh lemon juice & 2 tablespoon shredded fresh basil
Serve immediately.
For fine main course serve generously topped with grated mild cheese.
Bon Appetite
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