Artichokes just happen to be on the list of fresh fruits and veggies that abound in the Spring. For true fans, getting to the heart of this prickly plant is worth the effort.
After peeling away the tough outer leaves (and trimming the prickles off remaining leaves), you can simmer artichokes in a pot for up to an hour until the leaves are tender. Served with clarified butter or fresh mayonnaise, artichokes can serve as the centerpiece of a light springtime meal.
Baby artichokes require nothing more than a quick trim and braise in apple juice and fresh herbs for a special side dish; they can also be steamed or deep-fried whole. Look for artichokes with compact heads and a nice green color.
Artichoke and Clam Chowder
Serves 8
4 cooked, artichoke heart, bottoms, and stems
5 slices of cooked and crumbled bacon
bacon drippings from cooked bacon
4 stalks of Celery chopped
3 Carrots chopped
1 yellow Onion, chopped
4 large Potatoes, peeled and diced
1 Tbsp garlic salt
1 Tbsp salt free garlic and herb seasoning
1 Tbsp dried herbs of Provence
1 Tbsp Beau Monde seasoning
1 can (40 1/2 ounce) of chicken broth or 5 cups of Artichoke broth (water they were cooked in)
1/2 C butter
1/4 C flour
2 1/2 C scalded half & half
4 cans (each 6.5 ounce) minced clams in clam juice
In large dutch oven over medium-high heat, saute in bacon drippings, Celery, Carrots and Onion until tender. Add Potatoes, seasoning and liquid.
Bring to a boil, reduce soup to a simmer and cook until Potatoes are fork tender. Add Artichokes and continue to simmer soup while making roux.
In medium saute pan, melt butter over medium heat and whisk in flour. Continue to whisk over medium heat for 2 minutes. Add scalded half & half to flour and butter mixture and whisk until mixture is smooth and thick (like cream of wheat). Add flour & cream mixture to simmering soup and stir until thick and well combined.
Take soup off flame and with hand held food processor puree soup to a course puree, leaving some chunks of potato and Artichoke. Return back to flame and add clams along with the clam juice and stir until well combined and piping hot.
Serve in bowls with crumbled bacon as garnish.
Download this recipe.
Artichoke Tortilla Soup
Serves 8
4 cooked, cooled and chopped Artichoke Hearts, stems and bottoms
1 can (49 1/2 ounce) of chicken broth
1 can (6 ounce) tomato paste
4 corn tortillas, cut into inch pieces
1 lb of frozen white Corn
3 Tbsp olive oil
2 Tbsp chopped garlic
1/2 of a yellow onion, chopped
1 Tbsp finely minced jalapeno pepper
2 tsp ground cumin
1 Tbsp salt
Black pepper to taste
1 tsp chili powder
In a large dutch oven over medium-high heat, add olive oil and fry tortilla pieces until crispy. Place crispy tortilla pieces aside for garnishment.
Add garlic, Onion and jalapeno pepper and cook for 2 minutes.
Add all the other ingredients and bring to a slow boil. Reduce heat to a simmer and simmer for 5 minutes.
Remove soup from heat and in batches puree soup in food processor or with hand held processor. Consistency should be a course puree with some Corn kernels still whole. Return soup to pot and heat to a boil.
Serve soup garnished with sour cream and crispy tortilla strips.
Download this recipe.
(If YOU have a smart idea, won't you share it? Life is so much easier and we accomplish so much more when we pool our resources. And after all, we're all in this together. So email
patty@dvo.com or
alice@dvo.com with YOUR Smart Ideas!)
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
