Post Punk Kitchen Forum

I bough a pack of fresh globe artichokes. I just couldn't resist them. They're so pretty. But I haven't the foggiest notion what to do with them. Preferably something not covered in EB.

What I've done is cut part of the top off, cut them in half, drizzle with olive oil, balsamic vinegar and sprinkle salt/pepper on them, wrap in foil and then cook in the oven for 20 minutes or so at 400 degrees. Unwrap the goodness, suck on the leaves and then eat the heart with vigor.

Oh yeah, I love roasted artichokes! They're also really wonderful steamed with lemon. Slice of the tops, trim leaves, tuck lemon slices into the leaves, sprinkle with salt, steam upside down for 30 to 40 minutes, depending on size. My fave low fat dressing for em is this:

Garlic Green Goddess Dressing
2 to 3 average sized cloves garlic
1/2 cup fresh chives
1/2 cup fresh parsley
2 tablespoons tahini
2 Tablespoons nutritional yeast
1 Tablespoon miso
1/3 cup water
2 tablespoons lemon juice
1/2 teapoon salt

Pulse 2 cloves garlic, chives and parsley in a food processor just to chop everything up. Add the remaining ingredients and blend until very smooth. Use a rubber spatula to scrape down the sides a few times. Now you should adjust to your liking. See if it needs more salt and garlic, and also thin with a tablespoon or two of water if needed. Note, that it will thicken a bit as it's refrigerated so if it appears thin, don't worry!

Transfer to a tightly sealed container and chill until ready to serve.

I like them boiled in broth with several garlic cloves, a smashed tomato, lemon slices, and peppercorns.

I usually boil them and use any kind of dressing I have at home. Sometimes I eat the bits of leaves plain and then add some olive oil, salt, and pepper to the heart before I eat it.

I tried stuffing them and baking them for the first time yesterday. They were really good! I steamed them, removed the choke, and stuffed them with a mixture of breadcrumbs, walnuts, olives, tomatoes, nooch, and lemon zest. Then I drizzled them with a bit of olive oil and baked till the crumbs had browned.

Ooooo...that might be a new go-to for all manner of things. I love everything in that dressing.

Isn't there an awesome Stuffed Artichoke recipe in Vegan Brunch?

I steam them, and dip the leaves in a combination of mayo, lemon juice, and mustard. I love them so much this way that I am unwilling to try them any other way. (Though roasting them intrigues me...)

I steam them, and dip the leaves in a combination of mayo, lemon juice, and mustard. I love them so much this way that I am unwilling to try them any other way. (Though roasting them intrigues me...)

It's my understanding you guys are having nice weather out there, so that means you can turn your oven on! Roast 'em!

steam them and eat them with a soy yogurt dressing. and swoon in deliciousness.

Shake them like maracas.

I mean. Um. Stuff 'em. I agree with Melisser on the VB recipe.

Use some to make the Eggplant and Artichoke alla Napoletana in VWAV. I always makes tons extra of the artichoke ragout and use it for days mixed with pasta and pesto or in a veggie wrap.

Mmmm...i have all these ingredients in my fridge right now. Making this tonight. How long does it usually keep refrigerated?