Jerusalem Artichoke Risotto

This is a simple and warming Italian risotto, which benefits from the delicious and distinctive flavor of Jerusalem artichokes. Recipe serves 3-4.

Ingredients:

14 ounces (400 g) Jerusalem artichokes
1 1/2 ounces (40 g) tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
1/2 cup fruity white wine
4 cups simmering vegetable stock
2 tablespoons chopped fresh thyme
1/2 cup freshly grated Parmesan cheese, plus extra, to serve
salt and freshly ground black pepper
Fresh thyme sprigs, to garnish

Method:

1. Peel the artichokes, cut them into pieces and immediately add them to a pan of lightly salted water. Simmer them until tender, then drain and mash with 1 tablespoon of the butter. Add a little more salt, if needed.
2. Heat the oil and remaining butter in a pan and fry the onion and garlic for 5-6 minutes until soft. Add the rice and cook over a medium heat for about 2 minutes until the grains are translucent around the edges.
3. Pour in the wine, stir until it has been absorbed, then start adding the simmering stock, a ladle full at a time, making sure each quantity has been absorbed before adding more.
4. When you have just one last ladle full of stock to add, stir in the mashed artichokes and the chopped thyme. Season with salt and pepper. Continue cooking until the risotto is creamy and the artichokes are hot. Stir in the Parmesan. Remove from the heat, cover the pan and leave the risotto to stand for a few minutes. Spoon into a serving dish, garnish with thyme, and serve with Parmesan cheese.

Pasta Salad with Artichoke Hearts, Cheese and Peppers

A good pasta salad is hard to beat when you want a light, tasty and nutritious meal. Recipe serves 4.

Ingredients:

8 ounces (250 g) medium-sized pasta shells or elbow macaroni
1 jar (5 1/2 ounces/170 g) artichoke hearts in marinade
1/3 cup apple juice
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon dried marjoram, chopped
Tabasco or chili sauce, to taste
7 ounces (220 g) roasted red peppers (capsicum), sliced into thin strips
3 spring onions, including tops, sliced
8 ounces (250 g) mozzarella cheese cut into 3/4 inch (1.5 cm) cubes

Method:

1. Start cooking the pasta according to the packet directions. Meanwhile, in a small bowl, whisk together 3 tablespoons of the artichoke marinade, the apple juice, vinegar, marjoram and Tabasco sauce until well blended.
2. Drain the artichoke hearts, discarding the marinade, and put them in a large bowl with the capsicum and spring onions.
3. When the pasta is cooked, drain and rinse it under cold running water, drain again and add it to the vegetable mixture. Pour half the dressing over the salad and refrigerate, covered, for up to 2 days. Just before serving, stir in the remaining dressing and the cheese. Serve chilled or at room temperature.

Artichoke Vinaigrette

Fresh artichokes are a wonderful spring-time vegetable and a real treat - especially when simply boiled and served warm with a lemon vinaigrette dressing. Recipe serves 4 as an appetizer or side dish.

Ingredients:

4 artichokes
2 lemons
1/3 cup virgin olive oil
2 teaspoons smooth Dijon mustard
1 teaspoon black pepper

Method:

1. Rinse artichokes well in cold water. Chop off the stalks and pop them into a pan of boiling water. Squeeze in the juice of a lemon and, for added flavor, drop in the peel as well. Put a plate on top of the artichokes to keep them under the water and boil for 40 minutes.
2. While they are cooking, make the dressing by mixing the olive oil with the mustard, pepper and the juice of the other lemon. Stir well.
3. To test if the artichokes are cooked, pierce the base with a fork. It should be soft. Leave them to drain upside down for a few minutes, then pour over the dressing.
4. To eat, pull out a leaf at a time and suck the fleshy part at the base. When you've enjoyed this experience, you'll find the succulent heart of the vegetable waiting for you. Remove the furry choke before eating the heart.

One Step Artichokes

This fresh artichoke, vegetable and herb dish is easy to prepare as well as being colorful. It is good both hot and cold and may be enjoyed as an appetizer or a side dish. Recipe serves 6.

Ingredients:

6 whole artichokes, trimmed
2 carrots, peeled and finely diced
1/2 cup olive oil
1 medium onion, finely diced
3/4 cup chopped parsley
1/4 cup lemon juice
1 tablespoon oregano leaves
1 tablespoon sweet basil leaves
1/2 cup dry white wine
1/4 teaspoon salt
Ground black pepper to taste

Method:

1. Place artichokes in a deep heavy pan and just cover with water. Add remaining ingredients. Cook partially covered, at a gentle boil until leaves pull away easily, about 40 minutes.
2. Transfer artichokes to a large serving platter.
3. Strain the cooking liquid and strew the vegetables and herbs over the artichokes. Serve hot or cool to room temperature.

Artichokes La Polita

A delightfully easy Greek food specialty dish of gently simmered fresh globe artichoke hearts and selected mixed vegetables. Serve hot with crusty bread as a vegetarian main course. Recipe serves 6.

Ingredients:

6 globe artichoke hearts
1/2 cup olive oil
1/2 cup spring onions (scallions), chopped
2 tablespoons fresh chopped dill
1 pound (500 g) baby carrots, scraped
12 pickling onions, peeled
12 small new potatoes
Juice of 1 lemon
Water
Salt, pepper
2 tablespoons arrowroot, blended

Method:

1. Prepare artichoke hearts. Strip away outer leaves, trim around base. Cut off top 1/3 of artichoke and scoop out center. Cut in half. Place in a bowl of cold water with a squeeze of lemon juice to prevent discoloring.
2. Heat half the oil in a large saucepan. Add spring onions and dill and saute until soft.
3. Cross cut root end of onions and place in saucepan. Add carrots, potatoes, lemon juice, remaining oil, salt and pepper and enough water to cover, then cook 15 minutes.
4. Place artichoke hearts over vegetables and cook 15 minutes more or until tender.
5. Remove vegetables to a heated platter with a slotted spoon. Arrange attractively, displaying the various vegetables. Keep warm.
6. Taste cooking liquid, add salt, pepper, lemon juice and adjust seasoning if necessary. Stir in blended arrowroot and stir over heat to thicken sauce. Spoon over vegetables.

Stuffed Artichokes

Like many vegetables, the artichoke lends itself to cooking well in the microwave oven. This dish makes a spectacular entree for an Italian dinner party. Recipe serves 2.

Ingredients:

2 large artichokes
1/2 lemon
3/4 cup chicken stock
1/2 cup finely chopped ham
1/4 cup dried breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted
1/4 cup Mozzarella cheese, grated
1 teaspoon dried oregano leaves
1 teaspoon freshly crushed garlic
1/4 teaspoon salt
Ground black pepper to taste

Method:

1. Cut base from artichokes so they sit flat. Rub the cut with lemon. Using a sharp knife, slice 1 inch (2.5 cm) off the top of the artichokes. Rub the top with lemon.
2. Trim off prickly point of each leaf. Rub with lemon.
3. Arrange the artichokes upright on a microwave safe plate. Pour in 1/2 cup of the stock and cover with cling wrap. Cook on full power until the stem end feels tender, about 12 minutes. Let the artichokes stand for 5 minutes.
4. combine the ham, breadcrumbs, Parmesan, butter, Mozzarella, oregano, garlic, salt, pepper and remaining 1/4 cup stock.
5. Halve each artichoke lengthwise. Scoop out the fuzzy choke and the small leaves in the center. Arrange the halves on a plate, stem ends facing the outer edge. Fill each half with the ham-crumb mixture and cover loosely.
6. Cook for 3 minutes at full power. Let stand for 3 minutes before serving.

Artichokes with Hollandaise Sauce

Fresh boiled artichokes with a classic Hollandaise sauce is a simple but elegant vegetable side to serve on any occasion. Using a blender makes this dish very easy to prepare. Recipe serves 4.

Ingredients:

4 artichokes
1/2 cup lemon juice
4 egg yolks
4 ounces (125 g) unsalted butter, melted
Salt and pepper to taste
1 tablespoon lemon juice

Method:

1. Slice the stem off the artichokes. Remove and discard the coarse outer leaves then cut 1/3 off from the top. Snip off any remaining thorny tips.
2. Place stem end up in 1 inch (2.5 cm) boiling water, to which 1/2 cup lemon juice has been added. Cover and simmer for 30 minutes.
3. When cooked, remove from pot, drain and keep warm on serving plates.
4. Put egg yolks into blender or food processor. Cover and process for 1 minute.
5. Add the melted butter, which has been brought to the boil, in a slow steady stream with the motor going and the lid partially covering the top of the blender processor. Add the lemon juice, salt and pepper.