Stuffed Artichokes by Foodie’s Market’s Chef Laura Brennan
April 6, 2018
Everyone is longing for Spring and in the kitchen, nothing heralds Spring more than artichokes and peas…well, longer days and warmer weather do play their part! If you have never cleaned an artichoke, I recommend that you find an instructive ‘youtube’ video. I find them so helpful; the videos do a great job of translating words into pictures.
- Prep: 50 mins
- Cook: 40 mins
- Yields: 8 stuffed artichoke halves
Ingredients
Poached artichokes
4 medium artichokes
½ Spanish onion, roughly sliced
1 stalk celery, roughly chopped
2 cloves garlic, peeled and crushed or chopped
2 whole lemons
Parsley stems
1 bay leaf
Pinch dried thyme
2 teaspoons kosher salt
3 peppercorns
Stuffing
1 or 2 shallots, peeled and finely minced
2 cloves garlic
2 tablespoons chopped fresh parsley
1 tablespoon fresh tarragon, finely chopped
1 tablespoon fresh chives, snipped
2 ½ cups prepared mayonnaise
2/3 cup farro wheat berries or brown rice (cooked according to package instructions) and chilled
¾ cup frozen peas with small diced carrots
¾ pound small shrimp, peeled and deveined
2-3 tablespoons extra virgin olive oil, plus more as needed
1 bunch watercress, washed and dried
Kosher salt to taste
Fresh ground black or white pepper
Directions
1. Prepare a pot of cold water for cooking the artichokes. Slice the white onion and add to the pot of water. Add the chopped celery, garlic cloves, the herb stems, dried thyme, bay leaves, and 2 teaspoons of kosher salt. Peel strips of the lemon rind and add to the pot. Cut the lemon in half and squeeze the juice into the pot. Drop the squeezed halves into the pot as well. Bring this poaching broth to a boil, turn down the heat and let this broth simmer for 20 to 30 minutes while you prepare the artichokes. Turn off after 30 minutes.
2. Pull off the tough outer leaves of the artichoke, the deep green leaves, until you start to reach the more tender inner, yellowish leaves. Lay the artichoke on its side and cut off the top 1-2 inches of the artichoke. With a sharp paring knife trim the outer layer of the stem. Lay the choke on its side and cut the choke in half. It’s important to cut the artichokes in half as evenly as possible. Add both artichokes halves to the pot. Repeat procedure with the other 3 artichokes.
3. Turn the heat back on under the pot of artichokes. Bring to a boil and quickly turn down the heat until a simmer. Let simmer until tender. Keep the artichokes submerged in the liquid while cooking. This can be done by putting a plate on top of them while cooking or a piece of parchment paper pressed down on the surface. The poaching will take from 25 to 40 minutes, depending on the size of artichokes. Test for tenderness by inserting a paring knife into the base of each artichoke. Remove artichokes from the cooking broth with a slotted spoon onto a sheet pan and let cool.
Make the stuffing:
4. Put the mayonnaise into a bowl. Finely mince the shallots and add to the bowl. Add the finely minced fresh herbs. Add the cooked farro or brown rice. Rinse the frozen peas and diced carrots under cold water pat dry with paper towels. Add to the mayo as well. Mix the stuffing together. Taste and adjust seasoning with salt, pepper and some drops of fresh lemon juice.
Cook the shrimp in one or two batches in a sauté pan using olive oil. Remove to a plate and let cool. Chill in refrigerator for 15 to 20 minutes. Season with salt and pepper. When cool, roughly chop the shrimp and add to the stuffing mix.
Clean the ‘chokes’:
5. Be gentle with handling the cooked artichokes. Working with one piece at a time, gently pull out the inner ‘choke’; that is the hairy-prickly inner part that sits on the inside bottom. Use the edge of a spoon, inserted under the choke and pull gently. The inner ‘choke’ will come out in a couple of pieces. (The choke is inedible and will vary in size and toughness depending on size and age of the artichoke.
Assembly:
Cut off the bottom 2 inches of the watercress stems. Toss in a bowl with a bit of olive oil and some salt and pepper. Pick a platter large enough to hold the artichokes in one layer. Lay the seasoned watercress on the bottom of the platter. ‘Anoint’ the artichokes with a drizzle of olive oil, some lemon juice and a bit of kosher salt and pepper. Fill each artichoke with the stuffing.
Garnish with extra chopped herbs.
Serve chilled.
