July 25, 2014

Kim Moss’s Delicious Young Artichoke Hearts

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As many of you know, my friend Kim Moss has moved back to Truchas and is living in his Airstream on my property for the summer (see previous post A Very Mini Artist’s Colony in New Mexico). We’ve been doing lots of cooking and I wanted to share this wonderful recipe for his delicious young artichoke hearts:

Ingredients

4 small to medium young artichokes, stems and leaves removed
1 T butter
1 T olive oil
2 cloves garlic, finely minced
4 T breadcrumbs (more or less depending on the size of the artichokes)
Chili powder
Olive oil

Preheat the oven to 400.

First, cut off the stems.

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Then break off the leaves–sort of snap them off–taking it down to where it’s a little white.

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Cut them just above the choke.

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Trim them back until all the green is removed. The dark green can be fairly bitter. You can use a knife at first and then a peeler.

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Rub them in a little lemon juice so they don’t turn brown.

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Put approximately an inch of water and a sprinkling of salt in a pan and place the artichokes choke down. Cover and simmer for about 5 to 10 minutes, until a knife slides into them easily.

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Once they’re cooked and cooled a bit, scoop out all of the choke. The best tool to use for this is a sharp-edged scoop, like a melon baller. You want to end up with a nice clean cavity.

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Heat the butter and olive oil in a skillet and add the minced garlic. Saute just for a moment without browning the garlic.

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Add the breadcrumbs, sprinkle in a little salt to taste and saute mixture, combining it with a spoon, for a couple of minutes.

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Remove from the heat and fill the scooped out artichokes with the buttered breadcrumb mixture.

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Top with a sprinkling of good quality chili powder and drizzle with a little more olive oil just before putting them in the oven.

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Bake in a low-sided pan using the top third of the oven, for approximately 15 minutes until slightly browned.

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Optional: Add some diced tomato to the breadcrumb mixture. Serve with chopped, fresh basil sprinkled over top.


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