As autumn approaches, days grow shorter; evenings turn cooler; and leisurely summer schedules suddenly meld with more energetic activities. It’s a wonderful time to relish the glowing colors of turning leaves, butternut squash and early citrus; to savor the first baked casserole of the season.
Not to be missed is the new fall crop of California artichokes. As a stand-alone appetizer with a delectable dip, stuffed with nutritious grains or combined with an array of other colorful vegetables, artichokes always create a sensation at the table.
Couscous-Stuffed Artichokes will satisfy any cook’s desire for color, texture and flavor. The process may look complicated, but it’s really quite simple. The ultimate reward, of course, is an elegant, light and nutritious entrée or spectacular prelude to a Mediterannean-themed dinner party.
To eat the couscous-stuffed artichoke, pull off the outer petals one at a time. Scoop a little of the couscous mixture with the base of the artichoke petal. Pull through the teeth to remove the couscous and the soft, pulpy portion of the petal. Discard the remainder of the petal. When you reach the bottom of the artichoke, it’s knife-and-fork time. Cut bite-sized pieces from the heart and enjoy.
In Baked Artichoke Casserole, artichokes are a toothsome counterpoint to sweet, late-harvest tomatoes. Served with a tossed green salad, this menu selection stars at a special luncheon or your next tailgate extravaganza.
California artichokes are available in most markets all year. The peak of the spring season generally occurs March through May. Another "boomlet" often occurs in September and October, following a cool summer along California’s central coast. Look for artichokes that are relatively compact, firm and heavy for their size with an even green color. Summer and fall artichokes tend to be more pointed and pinecone-shaped than their rounded springtime cousins.
To store fresh artichokes at home, sprinkle them with a little water and refrigerate in an airtight plastic bag. Do not wash before storing. They should last a week when stored properly but don’t wait that long to enjoy them.
4 large California artichokes1½ cups chicken broth
1 teaspoon curry powder
¾ teaspoon ground cumin
½ teaspoon garlic salt
1 cup instant couscous
¼ cup currants
½ cup sliced green onion
½ cup toasted slivered almonds, chopped
½ teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons vegetable oil
Plain lowfat yogurt, optional
Wash artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and 2 to 3 inches boiling water. Cover and boil gently 35 to 45 minutes, or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Carefully remove center petals and fuzzy centers with a spoon and discard. Keep warm or chill as desired.
In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture. Serve with plain yogurt, if desired. Makes 4 generous servings.
Nutritional information per serving: calories 385; protein 13.1 g; carbohydrate 53.7 g; fat 14.5 g; sodium 632 mg; potassium 576 mg; cholesterol 0 mg; dietary fiber 5.1 g
COOK'S TIP: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
Courtesy California Artichoke Advisory Board
2 medium California artichokes2 tablespoons lemon juice
2 medium onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced
Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice to prevent discoloration; set aside.
Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish. Cover dish with lid or foil. Bake at 375°F for 40 minutes. Makes 4 servings.
Courtesy California Artichoke Advisory Board