COOKING WITH ARTICHOKES

                                 ARTICHOKE AND FENNEL BULB BAKE

1 kg fennel bulbs, 4 pieces

6 medium-sized artichokes

2 carrots, scraped and cut into batons

1 lemon, halved

2 tbsp olive oil

3 spring onions, trimmed and finely chopped

2 fennel sprigs

2 dill sprigs

Salt and freshly ground black pepper to taste

Vegetable stock prepared with, 1 onion, peeled, 2 carrots, scraped 1 garlic clove, peeled, 1 celery sprig, threaded and finely chopped.  Cover with water and simmer until vegetables are tender. Strain and season accordingly

1 knob of butter to grease the dish

2-3 tbsp kasseri or Cheddar, thickly grated

2-3 tbsp San Mihalis or Parmesan, thickly grated 

375 ml (1 1/2 cup) cream

Salt and freshly ground black pepper to taste

Chopped chives

Remove the hard leaves from the fennel bulbs, quarter them from stem to root, discarding the hard part of the core.  Cut the stems off the artichokes, strip off the hard, outer leaves, trim the hearts, discard the choke and rúb quickly with half a lemon and plunge them in water and lemon to prevent discolouration.

In a large, flat saucepan, saute the spring onions in olive oil, sprinkle with a little salt and simmer for 2 minutes. Then add the carrots, fennel bulbs and artichokes, sprinkle with a little more salt and saute very gently for about 10 minutes on all sides. 

Pour in enough vegetable stock to just cover the vegetables, add the herbs, cover the saucepan and simmer until the vegetables are tender but not falling apart.

Preheat the oven to 180 C (350 F).  Remove the vegetables with a slotted spoon and arrange them in a well-buttered baking dish.  Sprinkle with freshly ground black pepper and the two kinds of grated cheese, drizzle with cream and bake for 15-20 minutes.  

Serve piping hot, sprinkled with chopped fennel weed ar chopped chives.  

                       CREAMED CRAB WITH ARTICHOKES AND MUSHROOMS

A delicious seafood dish.

1/2 cup butter 

1/2 cup plain flour

1/4 cup onion, peeled and grated

1/2 cup, spring onions, trimmed and finely chopped

2 tbsp parsley, chopped

500 ml (2 cups) whipping cream

162.5 ml (3/4 cup) dry white wine

Salt freshly ground black pepper and Cayenne pepper to taste

2 tbsp lemon juice

1 kg (2 lb) crab meat

500 g (1 lb) tinned artichoke hearts, drained and sliced

250 g (1/2 lb) mushrooms, trimmed and sliced

Grated Parmesan

Melt butter, stir in the flour and cook for 5 minutes stirring constantly. Pour in the cream and wine and simmer stirring until the sauce bubbles and thickens.  Pour in the lemon juice. and season to taste with salt, pepper and Cayenne pepper.

Preheat the oven to 180 C (350 F).  Place the crab meat in a well-buttered Pyrex dish cover with 1/3 of the sauce. Spoon in a layer of artichokes and cover with the second layer of sauce. Finally, add the mushroom, cover with the remaining sauce, sprinkle with grated Parmesan and bake for 30-40 minutes until puffed and golden.   

   

                                     COUSCOUS STUFFED ARTICHOKES

 4 large artichokes, trimmed and the choke and hard outer leaves removed and boiled until almost tender

375 ml (1 1/2 cups) chicken broth

1 tsp curry powder

1/2 tsp cumin powder

1 tsp garlic, minced

1 cup instant couscous

1/2 cup currants

1/2 spring onions, trimmed and finely sliced

1/2 cup, blanched and toasted slivered almonds, chopped

1 tbsp olive oil

Plain, Greek yoghurt, optional  

Simmer the couscous in chicken broth until tender with the curry and cumin powders and minced garlic.  Allow to cool and stir in the chopped spring onions, the almonds and currants.  

Stuff the artichoke hearts with the couscous filling and serve hot drizzled with olive oil and Greek yoghurt of using.  

                             ARTICHOKE AND ANGEL HAIR PASTA FRITTATA

8 fresh baby artichokes, trimmed, choke and hard leaves discarded and cut in half

1000 ml (4 cups) of water

The juice of 1 lemon

1 carrot, scraped and coarsely chopped

1stalk celery, threaded and coarsely chopped

4 peppercorns

250 g (1/2 lb)  angel hair pasta

3 tbsp olive oil, divided

3 eggs, beaten

500 ml (2 cups) cream

1/4 cup grated Parmesan

1 tbsp fresh basil, chopped

1 clove garlic. peeled and minced

1 tomato peeled deseeded and chopped

1/2 cup sauteed mixed mushrooms

Fresh herbs for garnish

In a large saucepan bring water, lemon juice, carrot, celery and peppercorns to the boil.  Add artichokes and cook until tender, about 7 -10 minutes. Remove the artichokes from the liquid and set aside to cool.  

Cook pasta in boiling salted water, rinse with cold water and drain, toss with 1 tbsp of olive oil and set aside.  

Beat the eggs with the cream, grated Parmesan,  basil, garlic and salt and pepper to taste.  Stir in the cooked artichokes, pasta, tomato and sauteed mushrooms.  Heat the remaining 2 tbsp of olive oil in a frying pan pour in the egg mixture.   Cook on one side until golden brown and turn to cook the second side.  Cut into 4 wedges and garnish sprinkled with chopped fresh herbs. 

                                            PICKLED BABY ARTICHOKES    

A lovely preserve.

750 g (1.5 lb) baby artichokes, stems, hard leaves and chokes discarded

500 ml (2 cups) water

125 ml (1/2 cup) good wine vinegar

1 tsp salt

Olive oil

Lemon slices

Place the artichokes in a saucepan and pour in the water, vinegar and salt and bring to the boil.  Lower the heat and cover with baking parchment and the lid and simmer gently until the artichokes are tender but not falling apart.  Then strain, cool and pat dry with kitchen paper.

Place the artichokes in sterilized jars, add 2-3 lemon slices, cover with olive oil and seal.   

                                      ARTICHOKE AND FENNEL SALAD

2 fennel bulbs about 1 kg (2 lb), trimmed feathery tops and stalks reserved for further use

794 g (24 oz) tinned artichokes, drained and quartered

1 large cos lettuce, trimmed and shredded

1/4 cup pitted Kalamata olives

3 anchovy fillets, drained and rinsed and chopped

62.5 ml (1/4 cup) olive oil

2 tbsp lemon juice

1/4 tsp fresh oregano, finely chopped

1/4 tsp fresh thyme, finely chopped

Freshly ground pepper to taste

(Whip everything together until the dressing thickens)

 

Quarter the trimmed fennel bulbs, discarding the core and slice thinly and place in a large bowl.  Add the shredded lettuce, olives, anchovy fillets, Pour the dressing evenly over,  sprinkle with fennel weed, toss and enjoy a very tasty salad.