Growing and Eating Artichokes

   

Considering we are all about artichokes, we decided to try our hand at growing them. They must like our coastal Encinitas climate because for the past two years we have produced bumper crops…bumper crop being relative to our non-farming status. Come April and May every year we pick fresh artichokes daily and have come up with some innovative ways to cook them. One of our favorites is below. All the pictures on this page were taken from our garden. .

Applewood Bacon Risotto Stuffed Artichokes

Ingredients
Artichokes
Applewood Smoked Bacon
Roasted Corn
Smoked Gouda cheese
Olive oil
Balsamic Vinegar
Chicken Broth
Salt
Pepper
Lemon
Herbs

1. Cut tops off of artichokes and cut in half.

2. Boil halves in seasoned chicken stock/water mix until al dente…not fully cooked

3. Scoop out the choke of each half being careful not to take out any of the heart

4. Drain, then grill on both sides to crisp up a bit and fully cook

5. For stuffing,  prepare risotto with hearty pieces of applewood smoked bacon and roasted     corn…I use the frozen fire roasted corn from Trader Joes

6. Stuff artichoke halves with risotto, then finely shred smoked gouda cheese on top

7. Stick in broiler until crispy on top

8. Serve next to a nice size piece of pan roasted halibut or other moist white fish….a nice          variation on surf & turf.

If you have questions about this recipe or need other ideas for cooking artichokes, please feel free to contact david@artichoke-creative.com.