In the Kitchen with Sigona’s Featuring: Local Artichokes
Working with Artichokes
Once they’re prepped, artichokes can be used for a variety of dishes in a variety of ways. See the pictures for a step-by-step visual.
- Rinse under cold water.
- Remove lower, small and discolored leaves.
- About the stems: The stems are edible, but artichokes look best with the stem cut off so they can sit up straight. Use a knife or vegetable peeler to remove the outer layer of the stem, then steam or boil for use in an omelet, frittata or as a veggie on the side with a whole grain dish.
- Cut off the top 1/4 of the artichoke and use scissors to trim off any remaining thorny tips from artichoke.
- Either rub all cut surfaces with a lemon or keep the trimmed artichokes in acidulated water (1 tablespoon lemon juice per quart of water) until time to cook. This keeps them from browning.
- If the recipe calls for halving the artichoke and removing the fuzzy choke, do so by slicing in half from top to bottom and then use a spoon to scoop out the fuzzy center; also remove any inner purple leaves.
Steamed Artichokes with an Oregano-Garlic Infused Dipping Oil
Artichokes can be dressed up, but sometimes they’re best simply served. Heirloom artichokes have a nuttier, richer flavor that shines through when dipped in our garlic oil. Serves 1 to 2.
- Cook as directed or desired, but not in aluminum or cast iron pots a chemical reaction causes discoloration.
- Eat the tender portion at the bottom of each leaf (by scraping it off between your teeth), the cup/heart and even the soft interior leaves. The fuzzy interior choke is inedible.
Ingredients:
- 1 fresh, locally grown heirloom artichoke
- 1/2 a fresh lemon, divided
- 1/3 cup Sigona’s Garlic Oil
- 1/2 tsp. each kosher salt and black pepper
- 1/4 dried oregano, rubbed well to release the oils which enhances the flavor
Directions: Prepare the artichokes by removing the smaller, outer and tougher leaves. Trim off the stem so the artichoke will sit upright. Cut off the top fourth of the artichoke and then use scissors to cut off any remaining sharp tips from the remaining leaves. You can either steam the artichoke whole or slice it in half to steam. If slicing in half, use a spoon to scoop out the fuzzy choke, also removing any purple leaves. Rub all cut edges and the hulled middle with a 1/4 slice of lemon.
Steam artichokes, top down, in a steamer basket over boiling water with the remaining 1/4 of a lemon for at least 20 to 30 minutes or until a leaf can be easily pulled off and the heart can be easily pierced with a knife.
Meanwhile, in a small sauce pan, heat the olive oil, salt, pepper and oregano over low heat until the salt dissolves. Pour the oil into a small bowl and serve with the steamed artichoke.
Crab-Stuffed Artichokes
Local, fresh-picked artichokes are always wonderful this time of year, but we are taking it up a level and stuffing them with crab meat! This recipe is easy to double. Makes 1 stuffed artichoke.
Ingredients:
- 1 large artichokes
- A wedge of fresh lemon
- 1 lemon
- 1 Tbsp mayonnaise
- 1 Tbsp minced shallot
- 1 Tbsp capers
- 1 Tbsp fresh minced herbs, such as tarragon, parsley and dill
- 1/4 lb. lump Dungeness crab meat
- Salt and pepper, to taste
- 2 Tbsp panko, regular or gluten-free, for topping
- Sigona’s Fresh Press Extra Virgin Olive Oil (look for one that has a mild or medium intensity, such as the California Arbequina
- About 1/2 cup white wine, such as a sauvignon blanc (chicken or vegetable stock is a suitable substitute)
- Fresh lemon wedge, for squeezing
Directions: Rinse the artichoke under cold water. Cut off the stem so it stands up straight (the stem is edible if you want to keep it, click here for details). Cut off the top 1/4th of the artichoke and use scissors to trim off all remaining thorny tips. As you rotate the artichoke, trim the leaves shorter and shorter as you work toward the bottom (this gives the artichoke a more elegant appearance). Rub all cut surfaces with a lemon or keep the trimmed artichoke in acidulated water (1 tablespoon lemon juice per quart of water) until time to cook. This keeps it from browning.
Place a steamer basket in a lidded pot tall enough to fit both the basket and the artichoke. Add a couple inches of water to the pot, place the artichoke on the basket, cover the pot and bring water to a boil. Boil for about 20-30 minutes, checking the water level and rotating artichoke a few times, until it is easy to pull out one of the leaves from the middle.
Meanwhile, fold together the mayo, shallot, capers, herbs, crab, salt and pepper. Preheat oven to 350°F.
Holding the steamed artichoke in a kitchen towel to protect your hand from heat, use a spoon to scoop out the inner most leaves and the choke (the fuzzy part). Discard. Gently pull the leaves back a bit to make room for the crab mixture. Scoop the mixture into the artichoke’s center. Top with panko and drizzle with olive oil.
Place the artichoke in a small baking dish that will allow the artichoke to sit upright. Pour the wine into the pan around the artichoke. Bake for 15 minutes, basting with wine about every 3 to 5 minutes, until the panko is lightly toasted and the mixture is warmed through. Just before serving, squeeze on some fresh lemon juice.
Beef & Artichoke Stew
This is no ordinary beef stew, but it’s still as comforting as ever. The artichokes and kalamata olives give this a bit of a Mediterranean twist that could make this dish part of your usual chilly-weather stew rotation. Recipe courtesy of Luisa Ormonde of Luisa’s Catering. Time: 2 hours. Serves 4.
Ingredients:
- 1 lb. beef stew meat
- 2 Tbsp. cornstarch (or alternative/preferred thickening agent, such as arrowroot, flour, etc.)
- Kosher salt & fresh ground black pepper
- 2 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 tsp. dried oregano
- 1 medium sweet yellow onion, chopped
- 1 large yukon gold potato, peeled and cubed
- 2 large carrots, peeled and cubed
- A handful baby tomatoes, quartered (any tomato will do)
- 1 Turkish bay leaf
- 1 1/2 cups chicken stock
- 4 fresh heirloom artichoke hearts, quartered, choke discarded and then steamed with 1/2 a lemon for about 30 minutes or until tender*
- 6 to 8 mushrooms, quartered & sautéed in a little butter
- 1/2 cup pitted kalamata black olives
- 1/4 cup fresh parsley, minced
Directions: Begin by preparing the artichokes and mushrooms as directed above.
Season beef with salt and pepper. Shake in a plastic bag with the cornstarch. Remove from bag and brown in oil on all sides in Dutch oven over med-high heat.
Add onion and sauté until soft. Add oregano, carrots, tomatoes, bay leaf and stock. Bring to a boil, cover and then lower heat to simmer for 1 1/2 hours.
After 1 1/2 hours, add the steamed artichoke hearts and sautéed mushrooms. Taste sauce and adjust seasonings if needed. Simmer, covered, for one more hour.
Add olives at the very end of cooking, along with most of the parsley. Ladle stew into shallow bowls and garnish with remaining parsley.
*If a recipe calls for artichoke hearts, prepare the artichoke before steaming by removing all the leaves and saving them for another time. Slice the remaining cup in half top to bottom and then use a spoon to scoop out the fuzzy center.
Artichokes on the Grill
If you plan on grilling some meat as an entree, you might as well grill up some artichokes while you’re at it. You can prep and steam artichokes while you take the chill off any meat you plan to grill. Serves 3 to 6.
Ingredients:
- 3 locally grown artichokes
- 1 lemon, cut into wedges
- 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil (Mix it up! Try Sigona’s Meyer-Lemon Fusion Olive Oil or Sigona’s Herbes de Provence Olive Oil.)
- Salt and pepper, to taste
Directions: Prepare the artichokes by removing the smaller, outer and discolored leaves. Trim off the stem so the artichoke will sit upright. Cut the top fourth off of the artichoke and then use scissors to cut off any remaining sharp tips. Slice the artichokes in half and use a spoon to scoop out the fuzzy choke, also removing any purple leaves. Rub all cut edges and the hulled middle with lemon wedges.
Steam artichokes in a steamer basket over boiling water for at least 20 minutes, more if the artichokes are quite large. They are done when the heart can be easily pierced with a knife. They’ll cook further on the grill.
Prepare a grill over medium-high heat. Lightly brush the artichokes all over with olive oil; season with salt and pepper. Place the artichokes on the grill, cut side down. Grill, covered, for 5 to 10 minutes, until nice grill marks appear on the cut sides of the artichokes.
Serve warm or at room temperature with your favorite dipping sauce.
Artichoke and Mushroom Frittata with Pastured Eggs and Sharp Cheddar Cheese
Frittatas are great for any meal and come together in a snap. You can add or remove any veggies you like; asparagus makes a nice addition, as does bell pepper. Serves 6 to 8.
Ingredients:
- 3 locally grown artichokes
- 1/2 cup sliced mushrooms, such as cremini/baby bellas
- 2 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil (such as Hojiblanca)
- 1 small shallot, diced
- 2 cloves garlic, minced
- 8 eggs, such as our pastured eggs from Marin Sun Farms (you can do 4 whole eggs and 4 egg whites, if desired)
- A splash of milk, optional
- 1 to 2 Tbsp chopped fresh parsley
- Salt and pepper, to taste
- 1/2 cup shredded sharp cheddar, divided (such as Wisconsin 5-year Aged)
Directions: Remove the stem from the artichokes and peel off the outer later from the stem with a knife or vegetable peeler. Par (trim) down the artichokes to the cups – this means peel off all the leaves and cut out the fuzzy choke so all you’re left with is the heart. Save the leaves for another time (you can boil them along with the hearts to serve with dip later).
Cook the hearts and stems of the artichokes in boiling water for about 10 to15 minutes. Remove and cool. Then chop into smaller 1- to 2-inch pieces.
Meanwhile, lightly beat eggs, incorporating half of the cheese and all the parsley; season with salt and pepper. Beat in a splash of milk, if desired. Set aside.
Over medium heat, warm the olive oil. Add the shallots, season with salt and pepper and sauté for about 3 minutes. Add the garlic and diced artichokes and mushrooms. Stir constantly for several minutes to let all the flavors come together.
Remove from heat and incorporate the eggs. Working quickly, pour egg and artichoke mix into a lightly greased pie or frittata dish.
Sprinkle remaining cheese on top and bake at 325°F for about 30 minutes.
Serve warm or at room temp.
Lemon Braised Artichokes
You’ll swoon over the flavors of these artichokes. Really! The artichokes are infused with fantastic flavor from simmering in the stock, and the sauce that’s made from reducing the remaining stock with a bit of lemon juice and zest is superb. You might want to eat the artichokes all yourself. Adapted from NY Times. Serves 6.
Ingredients:
- 3 locally grown artichokes
- 3 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, such as Hojiblanca
- 1 Tbsp butter, divided
- 3/4 to 1 cup chicken stock, more as needed
- Salt and pepper, to taste
- Zest and one juice of 1 medium lemon
Directions: Prepare the artichokes by removing the smaller, outer and discolored leaves. Trim off the stem so the artichoke will sit upright. Cut off the top fourth of the artichokes and then use scissors to cut off any sharp tips remaining. Slice the artichokes in half and use a spoon to scoop out the fuzzy choke, also removing any purple leaves.
Warm the olive oil very large, deep skillet over medium-high heat. When hot, add artichokes cut side down. Cook until lightly browned, about 3 to 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 to 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary.
Sprinkle artichokes with salt and pepper and then, leaving liquid in the skillet, transfer the artichokes to a serving platter; set aside.
Raise heat for the skillet to medium-high and cook the stock, stirring occasionally, until liquid is reduced to sauce. Stir in lemon zest, juice and butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.
Grilled Artichokes with Garlic Aioli || Whole30 & Paleo
Who says you can’t indulge a bit when eating Paleo or doing Whole30? Making your own aioli is a snap and it’s absolutely delicious. Basting and grilling artichokes imparts a flavor you simply can’t get by boiling or steaming. These are great for an appetizer or side. Use what remains to dress up other foods and add a little more flavor. Serves 2 to 4.
Basting Mixture:
1/4 cup Sigona’s Meyer Lemon Fusion Olive Oil
1 tsp fresh lemon juice
1 to 2 cloves garlic, minced
Salt and pepper, to taste
Artichokes:
2 artichokes
Juice of half a lemon
Garlic Aioli:
1 egg
1 Tbsp fresh lemon juice
1 to 2 cloves garlic, to taste
1/2 tsp Dijon
1/2 cup Sigona’s Garlic Oil
Salt, to taste
For the baste: Whisk together the oil, lemon juice, garlic, salt and pepper. Set aside.
For the artichokes: Fill a large pot about half way with water. Add the lemon juice and set over high heat to bring to a boil.
Peel off at least two layers of the outermost leaves from the artichoke and trim the stem. Slice off the top inch, then use scissors to cut the sharp tips off the remaining leaves. Slice the artichokes in half then quickly add them to the boiling water to keep them from browning. Cover and boil for 10 – 15 minutes.
Meanwhile, heat an outdoor grill to medium-high.
Use tongs to remove the artichokes from the water. With a spoon or melon baller, scoop out the fuzzy choke. Brush the artichokes with the basting mixture. Place the artichokes cut-side down on the grill and cook for 10 minutes or until the artichoke halves have nice, slightly charred grill marks.
For the aioli: Add the egg, lemon juice, 1 clove garlic and Dijon to the bowl of a food processor or the pitcher of a blender. Run for about 30 seconds to combine the ingredients.
With the blade running, slowly (very, very slowly), drizzle in the olive oil so the mixture emulsifies and becomes thick and creamy. Taste; add in additional garlic clove, if desired. Season with salt and pepper to taste. Transfer to a small bowl and chill until ready to serve.
Grandma Pauline’s Traditional Sicilian Stuffed Artichokes
This artichoke recipe evokes vivid memories of my childhood when our extended family would visit my grandmother Pauline, my mom’s mom, and gather around the table set with a huge platter of these stuffed artichokes. Everyone would sit together and reach in to pluck off a leaf – it really brought the family together. Artichokes take a while longer to cook when prepared this way, but each petal bursts with layers of flavor so it’s worth it! Enjoy! John Sigona Jr.
Ingredients:
• 3 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
• 3 Tbsp. minced onion or 1 small shallot
• 1 to 2 clove garlic
• Salt and pepper, to taste
• 1 anchovy
• 1/3 cup bread crumbs or panko
• 3 Tbsp. freshly grated Parmigiano Reggiano
• 1 large local heirloom artichoke
• Half a fresh lemon
Directions: Peel off at least two layers of the outermost leaves from the artichoke and slice off the stem so the artichoke will sit upright. Slice off the top inch or so of the artichoke, then use scissors to cut the tips off the remaining leaves. Rub the lemon on all cut edges to help them from browning.
In a medium sauté pan, heat the olive oil over medium heat. Add onion and garlic; season with salt. Work the mixture for about 1 to 2 minutes, being careful not to burn the garlic. Stir in the anchovy and melt into the oil. Cook for about 2 minutes more.
Add in the breadcrumbs and reduce heat to low. Stir to bring the mix together, seasoning with salt and pepper.
Turn off the burner and then stir in cheese. Set mixture aside.
Fit a large pot with a steamer basket and fill with about an inch of water. Squeeze in the juice from the lemon half. Cover and bring the water to a medium boil so it creates steam.
To stuff the artichokes, start at the crown and peel back a petal to make a little pocket (don’t worry about stuffing innermost, light-colored leaves just above the center choke; start with the heartier leaves which are for eating). Fill the pocket with a small spoonful of the breadcrumb mix. Move to the next petal; repeat until the entire artichoke is stuffed.
Set stuffed artichoke upright on steamer basket and steam until a leaf pulls out easily. Begin checking at about 35 minutes. When done, place on serving dish alongside an empty bowl to dump used leaves.
Three Dipping Sauces for Artichokes
Creamy Garlic-Balsamic Dipping Sauce for Artichokes
Steamed artichoke with assorted dips ur Sigona’s garlic oil gives this dip a nice subtle garlic flavor without adding bits of garlic to the dip. Enjoy!
Ingredients:
• 2 Tbsp Sigona’s 12-Year Aged Traditional Balsamic Vinegar
• 2 Tbsp Sigona’s Garlic Extra Virgin Olive Oil
• 2 tsp Dijon mustard
• 1 Tbsp water
• Salt and pepper, to taste
Directions: Whisk together balsamic, garlic oil, Dijon mustard and 1 tablespoon water in a small bowl. Season with salt and pepper to taste. Serve vinaigrette with steamed artichokes.
Baja Red Pepper Dipping Sauce for Artichokes
This sauce offers a little kick – you can add more or less depending on your taste preference. Serves 2.
Ingredients:
• 1/3 cup plain yogurt, such as Brown Cow
• 1 Tbsp lime juice
• 1 Tbsp red chili sauce, such as Sriracha (more or less, to taste)
• 1/4 – 1/2 tsp ground red chili powder, such as ancho or cayenne (more or less, to taste)
Directions: Whisk together all ingredients in a small bowl. Adjust seasoning according to taste.
Persian Lime, Ginger & Soy Dipping Sauce for Artichokes
This dip is packed with bright, fresh flavor. It’s particularly delightful with a boiled or steamed artichoke that’s served chilled. Serves 1 to 2.
Ingredients:
• 1/4 cup plain Greek yogurt, such as Fage
• 2 Tbsp Sigona’s Persian Lime Extra Virgin Olive Oil
• 1 tsp finely grated fresh peeled ginger
• 2 tsp soy sauce
• 1/2 tsp lime zest (optional)
• Salt and pepper, to taste
Directions: Either whisk briskly or use a food processor to mix together all ingredients until well blended and smooth.
Meyer Lemon & Thyme Dipping Sauce for Artichokes
Lemon and artichoke is another classic combination. We love this one that we’ve adapted a bit from Luisa Ormonde Hancock of Luisa’s Catering in San Carlos.
Ingredients:
• 1/2 cup plain yogurt, such as Brown Cow
• 1 Tbsp Meyer lemon juice, freshly squeezed
• 1/2 tsp Meyer lemon zest
• 1 tsp fresh thyme leaves, roughly chopped
• Kosher salt, to taste
Directions: Mix all the ingredients for the sauce together in a small bowl. Cover and refrigerate for at least an hour before serving.
