GET TO THE HEART OF IT
Spring is the season to indulge in artichokes, a nutty and tender delicacy.
This is the time of year that you can find great deals on artichokes because their peak season is from March through May.
Artichokes have a limitless versatility that makes them equally tasty whether you steam, bake, fry, braise, stuff or throw them in a dip, pasta or salad.They even make an ideal topping on pizza.
They work equally well in main dishes, side dishes, appetizers and sauces.
When steamed, the nutty-tasting “meat” at the base of each leaf is divine when simply dipped in a small bowl of melted butter.
But the true prize is after you’ve eaten all of the leaves and have worked your way to the artichoke heart.
Once you remove the fuzzy, fibrous choke, which easily pulls away from the heart when scraped with a knife or spoon, the heart reveals itself.
Cutting it into bite-sized pieces and throwing them in the remaining butter is a delicacy that is hard to match. It is so tender it practically melts in your mouth.
Aside from finding fresh ones in the produce section, you can also find canned artichokes in the canned vegetable aisle of most grocery stores. This version is especially handy when you want to easily toss them on salads, pizza, pasta or add them as a central ingredient to dips.
A huge party favorite is a hot artichoke dip that has three simple ingredients your guests could never imagine went into it. The sound of them on their own is unappetizing, but when they are mixed together and popped in the oven, it’s amazing how incredible the combination of Parmesan cheese, mayonnaise and artichokes tastes atop a tortilla chip.
There is no doubt that at least one, if not more, guests will ask you for the recipe. It’s one of those appetizers that looks like a lot of time and effort went into it, but little will anyone know it only takes about 5 minutes to throw together, and then the magic happens when you pop it in the oven and it cooks for about 20 minutes until it’s golden brown.
If you’re hesitant to work with a vegetable with which you have little experience, there are some great opportunities at our area’s restaurants to try them out.
At Nonno Alby’s in West Reading, specializing in hand-crafted woodfired brick oven pizzas, the menu includes a Capricciosa pizza that features artichoke hearts along with imported San Marzano tomatoes, fresh mozzarella, ham, wurstel, imported green olives, fresh Champignon
mushrooms and fresh basil.
At Jimmy Kramer’s Peanut Bar Restaurant in Reading, you can find spinach and artichoke dip served with focaccia on the appetizer menu.
The Tomcat Cafe in Sinking Spring takes the cake for originality in using artichokes for breakfast.
Go Ask Alice features artichokes and is described as follows: Parmesan egg-battered savory French toast topped with sauteed spinach, roma tomato, asparagus, red onion, artichoke, fresh mozzarella over eggs and balsamic drizzle that’s served with home fries.
Whether getting restaurant takeout or making your own, artichokes are definitely worth factoring into your meals this spring.
Simple Artichoke Dip INGREDIENTS:
1(14ounce) can artichoke hearts, drained and chopped 1cup mayonnaise 1cup grated Parmesan cheese
DIRECTIONS:
Preheat oven to 375 degrees F Combine the artichoke hearts, mayonnaise and
Parmesan cheese and mix well. Spread mixture in a 9-by-13-inch baking dish and bake for 15 to 20 minutes, or until bubbly and golden brown.