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PAST PEAK ARTICHOKE
Level 2
Baked Artichokes with Melted Parmesan
Serves 4 as a first course or as a side salad
Serves 4 as a first course or as a side salad
- a Marlene Samuels creation -
Ever get seduced by good-looking artichokes, only to find that in a few days they’ve turned dark at the edges by the time you’re ready to use them? In fact, you can give artichokes a second life by boiling them in water with lemon, salt and garlic for about an hour. The melted parmesan cheese is not only beautiful with the dark green fronds, but also adds a crunch and gooeyness to every spoonful.
(4-5) past peak artichokes, stems removed
1 Tbsp. each: fresh parsley, basil, and oregano, finely chopped
½ cup breadcrumbs, fine
½ cup grated parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
1 Tbsp. fresh garlic, crushed
Cookware needed: large boiling pot and small and medium size mixing bowls; foil-lined roasting pan
- Using a sharp scissors, cut off the spiky tips of the artichoke. Slice the stem off.
- Cover artichokes with water, bring water to a boil, and then cook on medium for approximately 1 hour in a pot that have a tight fitting lid. Check for doneness. Artichokes are done when the center leaf pulls out easily - you can do this with a tongs. If the leaf is resistant, boil another 10-15 minutes. When done, take artichokes out and turn upside down in a colander to drain.
- Preheat oven to 300 degrees. Mix parsley, basil, oregano, breadcrumbs, and parmesan cheese together in a mixing bowl.
- In a small mixing bowl using a fork, gently blend olive oil with salt, pepper, and crushed fresh garlic.
- When artichokes are cool enough to handle, cut them in half, lengthwise. Place on foil-lined roasting pan, sprinkling cheese breadcrumb mix in between artichoke fronds. Sprinkle any excess from the wax paper back on top of the artichokes. Drizzle with oil, place in oven and bake for approximately 1/2 hour at 300 degrees or until cheese is melted.
Variations:
- Top with very finely chopped tomatoes
- Add a bit of anchovy paste to the oil mix, or use 1/2 melted butter and 1/2 olive oil
