Local Baby Heirloom Artichoke Recipes

We get baby heirloom artichokes from Pezzini Farms in Castroville. These are the real-deal artichokes! They’re meaty and flavorful. The best part is they’re nearly entirely edible! You just have to peel off a few of the outer layers. Yum!

Here are few recipes to get you started:

All-Choked-Up Pizza with Feta & Sun-Dried Tomatoes

Change up the ingredients to include what you want and make it your own. Using locally made Vicolo Corn Meal Pizza Crust adds another delicious layer of flavor you won’t get anywhere else. Serves 2.

Ingredients:

• 4 – 6 local baby artichokes
• 2 Tbsp Sigona’s Basil Olive Oil, divided
• Salt and pepper, to taste
• 1 locally made Vicolo Corn Meal Pizza Crust (gluten-free or regular)
• A handful of baby spinach leaves
• 4 – 5 sundried tomatoes in oil, such as San Giuliano’s roasted sundried tomatoes, gently patted dry and sliced lengthwise into thirds
• 1/3 cup or so crumbled Feta
• About 6 Kalamata olives, sliced into rounds (look for them in the Sigona’s olive bar!)
• 1 – 2 Tbsp freshly shaved or grated Parmigiano-Reggiano
• Optional: pepperoncinis, bell pepper, other

Directions: Peel off a few layers of the tough, dark outer leaves from the artichokes until you reach the light green leaves. Trim the stem, if present, so about a 1/2-inch remains. Slice off and discard the top 1/4 of the artichokes and then quarter the artichokes.

Fit a steamer basket in a large pot filled with 1 to 2 inches of water. Bring the water to a boil, add the artichokes to steam, covered, until just tender, about 5 minutes. Drain well when done and allow to cool, about 3 to 5 minutes.

Toss the artichokes with 1 tablespoon of the basil oil an season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and bake at 400°F for 6 to 7 minutes.

Brush the pizza crust with basil oil. Top with the spinach leaves, sundried tomatoes, Feta cheese, roasted baby artichokes, Kalamata olives, any other desired toppings and the grated Parmigiano-Reggiano. Add on some black pepper, if desired.

Bake according to pizza crust directions.

Charred Baby Artichokes with a Lemon, Herb & Oil Dipping Sauce

The presentation couldn’t be any sweeter for these babies. Skewering the artichokes makes for easy grilling and will garner you plenty of “ohhs” and “ahhs” when served. The recipe is easy to double or quadruple for a crowd. Serves 2 to 4.

Ingredients:

• 6 – 8 local baby artichokes
• 4 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, divided
• 2 Tbsp, plus 1 tsp fresh lemon juice, divided
• Salt and pepper, to taste
• 1 Tbsp chopped fresh tarragon or mint, depending on taste preference
• 2 – 6 or more wooden skewers, for skewering

Directions: If using wooden skewers, place the skewers in water to soak for about 10 minutes.

Peel off a few layers of the tough, dark outer leaves from the artichokes, until you reach the light green leaves. If enough is present, trim the stem of the artichokes, leaving about a 1/2 inch to an inch or so intact (the stems are tender and edible!), then slice off the top 1/4 of the artichokes. Slice the artichokes in half lengthwise.

Fit a steamer basket in a large pot filled with 1 to 2 inches of water. Bring the water to a boil, add the artichokes to the basket to steam, covered, until just tender, about 5 to 6 minutes.

Meanwhile, mix together 1 tablespoon oil and 1 teaspoon lemon juice.

Remove artichokes from the steamer basket, pat dry. Skewer 3 to 6 artichoke halves onto each wooden or metal skewer, threading them through the sides so they’re face-side up. Brush each with the olive oil and lemon juice mixture. Season with salt and pepper.

Preheat an indoor or outdoor grill over medium heat. Brush the grill with oil and place the skewered artichokes on the grill to cook until charred in spots, about 2 or so minutes per side (check at 1 minute).

Meanwhile, prepare the dipping sauce. Mix together 3 tablespoons olive oil, 2 tablespoons lemon juice and chopped tarragon or mint. Season with salt and pepper, if desired.

Place the grilled artichoke skewers on a serving platter, serve the dipping sauce on the side and enjoy.

Pan-Roasted Baby Artichokes with Garlic & Sigona’s Meyer-Lemon Olive Oil

This is a delightful way to eat baby artichokes as a nice side dish. Adapted from Cooking Light. Serves 2.

Ingredients:

• 3 Tbsp, plus 2 tsp fresh lemon juice, divided
• About 6 – 8 local baby artichokes
• 3 Tbsp Sigona’s Meyer-Lemon Fusion Olive Oil
• Salt and pepper, to taste
• 2 – 4 large garlic cloves, halved
• 1/2 a lemon, thinly sliced
• 2 fresh sprigs thyme or 1 fresh sprig rosemary sprig
• 1 tsp fresh lemon zest

Directions: Preheat oven to 425°F. Fill a medium bowl halfway with water. Add 3 tablespoons lemon juice. Set aside.

Peel off a few layers of the tough, dark outer leaves from the artichokes, until you get to the lighter green leaves. Trim the stem, if present, so about a 1/2 inch remains. Cut off and discard the top 1/4 of the artichokes then slice the artichokes in half lengthwise. As they’re sliced, place the halved artichokes in the lemon water, cut side down.

Drain artichokes and pat dry. Combine artichokes, oil, salt, pepper and garlic in a bowl; toss to coat. Heat a large ovenproof skillet over high heat. Add the artichoke mixture to pan; cook 1 minute, 30 seconds on each side or until lightly browned. Remove from heat.

Add the lemon slices and thyme or rosemary. Bake at 425°F for 16 to 20 minutes, stirring once half way through. Remove thyme or rosemary stems; sprinkle the leaves over the artichokes and discard the stem. Discard stem and any blackened lemon.

Arrange artichokes on a serving platter, sprinkle with remaining 2 teaspoons lemon juice and the lemon zest. Season with salt and pepper, if desired, before serving.

Fresh Spring Pasta with Baby Artichokes

Like anyone else, I love a good bowl of comfort food from time to time. This flavorful pasta dish makes for a hearty meal, but it’s still waist-line friendly. It’s easy to add some diced, cooked chicken for a little protein, or you can serve it chilled over a bed of greens for a nice salad. Enjoy! Serves 2 to 4.

Ingredients:

• Juice of 1 lemon
• 6 – 8 local baby artichokes
• 5 ½ Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, divided (Mix it up! Use Sigona’s Meyer-Lemon Fusion Olive Oil or Sigona’s Basil Olive Oil for more flavor)
• 3 – 4 cloves garlic, chopped
• 1 shallot, chopped
• 2 Tbsp fresh lemon zest
• A pinch of red pepper flakes, optional
• Salt and pepper, to taste
• 1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
• 1 ¼ cup chicken stock
• 8 – 10 oz. grape tomatoes, halved
• 1 Tbsp butter
• 1/3 cup chopped basil
• 12 oz. fresh, local Farfalle or other medium-cut pasta from Saporito Fine Pasta Co.
• 1/3 cup freshly grated or shaved Parmigiano-Reggiano cheese

Directions: Fill a medium bowl halfway with water and the lemon juice. Set aside.

To prepare the artichokes, peel off a few layers of the tough, dark outer leaves from the artichokes, until you get to the lighter green leaves. Trim the stem, if present, so about a 1/2-inch remains. Cut off and discard the top 1/4 of the artichokes, then quarter them lengthwise. As each artichoke is cut, place it in the lemon water, cut side down, so it doesn’t brown.

Add 2 tablespoons olive oil to a saucepan over medium heat. Drain the artichokes and pat them dry. Add the artichokes to the pan along with the garlic, shallot, 2 tablespoons lemon zest and red pepper flakes; season with salt and pepper. Cook for about 1 to 2 minutes, stirring, then add the wine. Cook until wine is reduced by half, about 2 to 3 minutes. Add the stock, cover, and let simmer for 8 to 10 minutes, or until the artichokes have softened. Remove from heat; add the tomatoes and butter. Gently stir to mix well.

Meanwhile, in a small bowl mix together the basil and 3 tablespoons olive oil.

Prepare the pasta according to package directions. When drained, toss with the basil and olive oil mixture.

Add the artichoke mixture to the pasta, season with salt and pepper and gently toss to incorporate the ingredients. Serve with a sprinkling of Parmigiano-Reggiano and a drizzling of 1/2 tablespoon olive oil.