POT-ROASTED ARTICHOKES WITH WHITE WINE AND CAPERS
Steps:
- Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke. Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
- Slowly pour in the wine, cover the pot, and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, remove the lid and scatter on the capers.
- Raise the heat to medium-high, and bring the liquid to a boil. Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and parsley and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
- Arrange the artichokes prettily on a plate, and scoop the capers, oil, and slightly crispy herbs over top. Serve straightaway or at room temperature.
- Turning Artichokes
- I suppose some people might find it a bother, but I quite like turning artichokes. It's like an advanced version of shelling peas-similarly meditative and even a bit fun. Choosing artichokes whose leaves don't move much when you pinch the tops will make your life a bit easier, because typically they have smaller chokes or sometimes none at all.
- Fill a big bowl with water and squeeze in the juice of a lemon. Working with one artichoke at a time, pluck off and discard the green leaves until only the soft yellowish leaves are left. Cut off about 1/2 inch of the stem. Use a peeler or small knife to trim away the tough green stuff at the base of the artichoke. Take a peek at the cut end of the stem. You'll see a pale green circle surrounded by a darker border. Peel the stem, getting as close as you can to the pale green center. Drop the artichoke into the lemony water (to prevent discoloration). Repeat with the remaining artichokes.
- Cut about 1 inch from the tip of each artichoke, then use a small spoon to scoop out and discard the feathery choke. Gently squeeze each artichoke over the bowl as you go, and set them cut sides down on paper towels to drain for about 5 minutes.
APRIL BLOOMFIELD'S POT-ROASTED ARTICHOKES WITH WHITE WINE
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous. "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes. "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness." Don't know how to prepare artichokes? April Bloomfield shows you in this video.
Provided by The New York Times
Categories dinner, lunch, vegetables, side dish
Time 50m
Yield 4 to 6 servings as a side
Number Of Ingredients 7
Steps:
- Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.
- Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
- Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they're fully tender, scatter on the capers and cover again.
- Uncover, raise the heat to medium-high, and bring the liquid to a boil.
- Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it's OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
- Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 14 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 753 milligrams, Sugar 3 grams
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April Bloomfield's Pot Roasted Artichokes with White Wine Recipes
When it comes to cooking artichokes, there are a variety of methods that can be utilized to bring out the best flavors and textures. One recipe that stands out is April Bloomfield's Pot Roasted Artichokes with White Wine recipe, which showcases the vegetable in a rich and delicious way.
Background on April Bloomfield
Before delving into the recipe itself, it's important to know a bit about the chef who created it. April Bloomfield is a British chef who made a name for herself in the New York City dining scene by creating dishes that were both comforting and upscale. She is known for her commitment to using high-quality, seasonal ingredients and her focus on rustic, hearty cuisine.
About Artichokes
Artichokes, meanwhile, are a vegetable that can be somewhat intimidating to cook with. However, once you understand the basic preparation and cooking techniques, they can be a flavorful addition to a variety of dishes. Artichokes are high in fiber and antioxidants, and can support good digestion due to their choleretic properties.
Pot Roasting Method
Bloomfield's recipe uses the pot roasting method, which results in artichokes that are tender and flavorful. To start, the artichokes are trimmed and halved, and then browned in a skillet with olive oil. Once they are nicely browned, they are removed from the skillet, and shallots and garlic are added along with a bit of flour. This creates a roux, which will thicken the sauce and add depth of flavor.
After the roux is cooked for a couple of minutes, white wine is added to the skillet, along with chicken stock, bay leaves, and thyme. The artichokes are then added back into the skillet, and everything is simmered for about an hour, or until the artichokes are tender.
Ingredients and Preparation
To make April Bloomfield's Pot Roasted Artichokes with White Wine recipe, you will need the following ingredients:
- 4 large artichokes, trimmed and halved
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp flour
- 1 cup white wine
- 1 cup chicken stock
- 2 bay leaves
- 2 sprigs thyme
- Salt and pepper to taste
To prepare the recipe:
1. Heat the olive oil in a large skillet over medium heat. Add the artichoke halves and cook until browned on both sides, about 5 minutes per side. Remove the artichokes from the skillet and set aside.
2. Add the sliced shallots and minced garlic to the skillet, and cook until softened, about 3-4 minutes. Sprinkle the flour over the shallots and garlic, and stir to combine.
3. Pour the white wine into the skillet, and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add the chicken stock, bay leaves, and thyme, and bring to a simmer.
4. Add the artichokes back into the skillet, spooning some of the sauce over them. Cover and simmer for about an hour, or until the artichokes are tender.
5. Season with salt and pepper to taste, and serve hot.
Final Thoughts
Overall, April Bloomfield's Pot Roasted Artichokes with White Wine recipe is a delicious and satisfying way to prepare this sometimes-challenging vegetable. With its rich sauce and tender artichokes, it's a dish that is sure to please both artichoke lovers and those new to the vegetable alike.
Pot Roasted Artichokes with White Wine
Pot Roasted Artichokes with White Wine is one of the most delicious and healthy meals you can prepare for your family or friends. This easy-to-make recipe is a perfect choice for any beginner cook or an experienced chef. The recipe involves artichokes, white wine, garlic, thyme, mint, and lemon juice. It is an extraordinary way to enjoy artichokes, which are packed with antioxidants, fiber, and minerals. Moreover, white wine adds a unique flavor, making the dish a perfect pairing for any gathering.
Here are some valuable tips to consider when preparing April Bloomfield's Pot Roasted Artichokes with White Wine recipe.
Tip 1: Selecting Artichokes
Selecting the right artichokes is crucial when preparing Pot Roasted Artichokes with White Wine. There are various types of artichokes, including Globe, Baby, and Purple artichokes. When selecting the artichokes, consider the size, weight, color, and firmness. Choose the ones that are heavy and firm with a vibrant color. The leaves should be tightly closed, and the stem should be intact. Avoid artichokes that have brown spots or are discolored, as they may be rotten.
Tip 2: Preparing Artichokes
Before cooking the artichokes, you need to prepare them. To prepare the artichokes, start by washing them with cold water. Cut the stem about an inch from the base, then remove the tough outer leaves by pulling them downwards towards the base. Use a sharp knife to cut off the top half of the artichoke, leaving about an inch of the base. Then, cut the artichoke in half and remove the choke (the fuzzy part) using a spoon, until the bottom is smooth.
Tip 3: Cleaning and Seasoning Artichokes
Cleaning and seasoning the artichokes is essential to ensure that they are tasty and healthy. Rinse the halved artichokes with cold water to remove any excess dirt or debris. You can also soak the artichokes in water with lemon juice or vinegar to keep them fresh and to prevent discoloration.
Seasoning the artichokes is simple. In a bowl, mix olive oil, garlic, thyme, mint, and lemon juice. Add salt and pepper to taste. Mix the ingredients well and rub the mixture onto the artichokes, ensuring that they are well coated. The seasoning blend enhances the flavor of the artichokes, making them mouthwatering and irresistible.
Tip 4: Choosing the Right Pot
Choosing the right pot is essential when preparing this recipe. The best pot to use is a heavy-bottomed pot with a tight-fitting lid. The heavy pot ensures that the artichokes cook evenly and that they retain their shape during cooking. Additionally, a tight-fitting lid helps to trap heat and moisture, ensuring that the artichokes cook to perfection.
Tip 5: Cooking the Artichokes
Cooking the artichokes is probably the most critical aspect of this recipe. Start by heating the pot over medium heat, then add a tablespoon of olive oil. Arrange the seasoned artichokes in the pan, ensuring that they are flat side down. Add a cup of white wine and enough water to half the height of the artichokes. Bring the liquid to a boil, then reduce the heat to low and cover. Cook the artichokes for 30-45 minutes or until they are soft and tender when pierced with a knife.
Tip 6: Serving the Pot Roasted Artichokes with White Wine
The artichokes are ready to serve once they are tender and juicy. Carefully remove them from the pot and arrange them on a serving platter. Drizzle the liquid from the pot over the artichokes, then sprinkle them with chopped fresh parsley or mint. Serve the Pot Roasted Artichokes with White Wine dish hot or warm, as an appetizer or side dish. You can also pair it with a glass of white wine for a perfect meal.
Conclusion
Pot Roasted Artichokes with White Wine is an excellent meal that you can prepare with a few simple ingredients. It is flavorful, healthy, and a perfect choice for any occasion. By following the tips discussed above, you will cook the most delicious and mouthwatering Pot Roasted Artichokes with White Wine ever. The recipe is easy to follow, and you can always adjust the seasoning to your liking. Give it a try, and you will be glad you did!
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