Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [292]
To braise: Heat a little olive oil in a large skillet over medium heat, add the baby artichokes, and cook for 1 minute, stirring constantly. Add equal parts water and white wine or dry vermouth to a depth of about ½ inch; also add a slight sprinkling of any chopped herb you choose (parsley, thyme, rosemary, tarragon, oregano, marjoram, etc.). Bring to a simmer, cover, reduce the heat to low, and cook until tender, about 15 minutes.
To grill: Toss the halved baby artichokes with some olive oil and a little kosher salt. Prepare the grill for high-heat cooking, place the artichokes cut side down directly over the heat, and cook, turning once or twice, until tender, about 8 minutes.
To steam: Place a steamer basket over 2 inches of boiling water in a large pot set over high heat. Cover, reduce the heat to medium, and steam until tender, about 15 minutes.
To serve: Season with salt, then toss with finely grated lemon or grapefruit zest, a pat of unsalted butter, some sesame oil, or toasted pumpkin seed oil.
Artichokes—Globe Artichokes
Look for large, tight, round heads with the stems attached, verdant to forest green leaves, and no discolored or bruised leaves. In general, smaller artichokes are more tender. Buy 1 per person.
To store: Refrigerate in a plastic bag for up to 3 days.
To prepare: Fill a large bowl halfway with cool water and add the juice of half a lemon. Remove the smaller leaves around the base of the artichoke as well as the first ring or two of large leaves. Slice off the top quarter of the artichoke; use kitchen shears to snip the sharp tips off the remaining leaves. The stem can be removed or left on (it is edible); if left on, trim ½ inch off the bottom and peel off the outer layer with a vegetable peeler. Wash well to remove any grit between the leaves, then place the artichoke in the lemon water and repeat with the other artichokes.
To steam: Place the artichokes stem side up in a large vegetable steamer over 2 inches of simmering water in a large pot set over high heat. Cover, reduce the heat to medium-low, and steam until the stem ends are tender when pierced with a fork, 40 to 60 minutes.
To boil: Bring a large pot of water to a boil over high heat; add 1 tablespoon salt. Add the artichokes and bring back to a boil. Cover, reduce the heat to medium-low, and simmer until the bottoms are tender when pierced with a sharp knife, 35 to 40 minutes. Drain and cool, then remove the prickly inner leaves with a spoon.
To cook in a pressure cooker: Place the artichokes and 2 cups water, vegetable broth, or chicken broth in the cooker; lock on the lid and bring to high pressure over high heat. Reduce the heat to medium and cook at high pressure for 12 minutes. Follow the manufacturer’s instructions for quick-releasing the lid.
To serve: Salt while still warm and offer melted butter, extra virgin olive oil, or a vinaigrette for dipping the leaves and heart. To eat, scrape the meat off the leaves by pulling their concave side against your front upper teeth; the hairy choke should be removed and the tender, firm heart should also be served with a dipping sauce. Once cooked, globe artichokes can be kept, uncovered, for up to 5 hours and served at room temperature.
Asparagus
Asparagus is available in white, green, or purple spears. Choose thin, sturdy, evenly sized spears without bruising or discoloration. The spearlike heads should be firm and tight; the cut ends should not be desiccated, fibrous, or woody. The general rule: the thinner, the more tender. Plan on 5 to 6 ounces per serving.
To store: Unfasten any ties or remove the rubber band; slice about ½ inch off the bottom of each spear. Stand the spears straight up in a glass with about 1 inch of water, cover the tops with a plastic bag, and refrigerate for no more than 2 days.
To prepare: Rinse well. If the green or purple spears