Organic Artichokes
In the spring when the liver and the gallbladder most need support, artichokes are at their peak availability. Their secondary peak season is October, though they can usually be found year-round. Fall or winter artichokes may be darker or bronze tipped, or they may have a whitish, blistered appearance due to exposure to light frost, which actually increases their sweetness. The tip of each artichoke leaf ends in a sharp spine or pricker.
>>Shop here for artichokes.
>>More fresh produce available here...
Special thanks to Nancy Sorrentino for contributing this secret family recipe that has been passed down from generation to generation for the past 400 years!
Baby Artichokes with Penne Ziti Rigate - serves 4-6
Red pepper flakes-pinch
10 Garlic cloves- mince cloves
2# Baby Artichokes- Trimmed and prepped- see instructions
¾ cup Italian Parsley-chopped fine
5 Tbl Basil-chopped fine
1 cup of chicken or vegetable broth
salt and freshly ground pepper
2 T Olive oil
¼-1/2 cup of percino romano or parmesan grated
1 lb. Penne Zito Rigote or Pasta Fusille (Corkscrews)
Take off and save outer leaves of the artichokes-peeling down until you reach the yellow tender leaves. Peel the stems with a potato peeler. Slice off the brown bottom of stem and cut top of the pointed leaves off, discard. Cut the rest of stem in rounds. Cut artichoke in half length wise. Place stem pieces and 1/2ed artichokes in water with a squeeze of lemon juice added to the water to prevent the artichokes from discoloring.
Put chopped herbs in a bowl
Add olive oil to a large sauté pan or pot. Drain artichokes and add to water sautéing. Add minced garlic and red pepper flakes to the pan and sauté for 5 minutes. Add Broth and simmer for 20-25 minutes until the artichokes pierce easily with a fork. Season with salt and pepper.
Pasta- Boil in salted water and a teaspoon of olive oil to prevent the pasta from sticking to the pot. Boil for 15 or so minutes until the pasta tender. Drain water and add hot pasta to the artichoke mixture. Add freshly chopped basil and parsley and stir in the cheese of choice.
Serve with salad and hot garlic bread
* Later on you can boil the greens leaves that were set aside and serve in a large bowl with mayonnaise on the side for dipping. Use as an appetizer before serving dinner
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