Pretty fancy name for a thistle!
Artichokes are native to the Mediterranean, so it comes as no surprise that my mother-in-law had a “no recipe” recipe for these beauties. We had a good laugh in our kitchen when she said I needed to bang the artichokes on the corner of the counter… or over a child’s head if necessary.
Nanna was often on her own raising 2 girls and 4 boys, so I totally get her sense of humor, you had to have one with 6 kids tearing around the house!
Her recipe is straight up simple.. a great place to start with ingredients you probably have on hand in the kitchen.
- 4 artichokes
- 4-6 slices of white bread
- Italian flat leaf parsley or dried parsley
- garlic powder
- salt
- pepper
- olive oil
- lemon wedges
- butter
- Whack open the artichoke on a hard surface, like the kitchen counter, and pull open the leaves. Remove some of the center leaves if possible.
- In a small bowl, tear the bread into small pieces, leave out the crusts if you wish. Toss with garlic, parsley, salt and pepper to taste.
- Pull the artichoke open and stuff with as much of the bread stuffing as you can. Drizzle with olive oil to moisten the stuffing.
- Set the artichokes upright into a pot just big enough to hold the artichokes so that they won't tip over.
- Fill with water about half way up the artichokes. Cover and bring to a boil and then reduce to simmer. Check frequently to make sure the water hasn't boiled dry.
- Artichokes are ready when the leaves pull off easily, about 45-55 minutes.
- Melt a few tablespoons of butter and squeeze in lemon to taste to make a dipping sauce.
This second recipe is inspired by Martha Stewart.. I had another opportunity for a quiet dinner for one…
so I set my little table up in the garden.. I love the simple combination of green and white colors together.
Golfing season is here and with both husband and daughter off on tournaments and a son working at a golf course, it was a quiet evening and the perfect time to experiment in the kitchen.
Quinoa replaced the breaded stuffing to make this dish a gluten-free and protein rich alternative. A little butter was melted and lemon squeezed in for dipping.
A poached egg is nestled in the center and a little twist of smoked salmon adds color. I didn’t make a hollandaise sauce, but think that would be a great addition for a special brunch, especially with the asparagus that I tossed in the steamer basket just before the artichokes were finished steaming. The tomato and buffalo mozzarella slices were drizzled with a bit of extra virgin olive oil and balsamic glaze.
My parents are at the lake.. so I won’t be able to celebrate Father’s Day with them.. so
Happy Father’s Day to the best Dad a girl could ever wish for!!
xx
Artichoke ‘n Smoke Salmon Eggs Bennie
- 2 artichokes
- 1/2 cup quinoa
- 1 cup water
- tarragon
- salt
- pepper
- 2 eggs, poached
- 2 slices smoked salmon
- lemon wedges
- butter
- hollandaise sauce, optional
- Rinse the artichoke well, then pull each leaf out and trim the sharp thistle end off the leaf. Repeat with remaining leaves. Rub the leaves with one lemon wedge. Set the artichokes upright in a steam basket set over a pot of water. Cover and bring to a boil then reduce to simmer for about 40-50 minutes. Check occasionally to ensure the water hasn't boiled dry. The artichokes are done when a skewer inserted through the center will pierce the heart without resistance.
- Meanwhile, bring the quinoa and water to a boil then reduce to simmer for 15 minutes or as instructed on the package. Remove from heat and season with tarragon and salt and pepper to taste.
- Melt a few tablespoons of butter and squeeze with lemon to taste in the microwave. Stir and pour into two small, individual serving bowls for dipping the leaves.
- Remove the artichokes and allow to cool enough to handle. Pull them open and remove the small inner leaves and hair of the artichoke and discard. Spoon quinoa in the center and between the outer leaves. Place the poached eggs in the center and top with a twist of smoked salmon. Serve with the melted butter and lemon mixture or with hollandaise sauce.
One of my absolutely favourite veg. This looks stunning!
You made me laugh – great recipes too 😉
What a lovely lunch you had…so pretty and elegant. It would make a restaurant proud! Love the stuffed artichoke…definitely a favorite veg of mine.
A delightful dinner for 1
Sounds like a wonderful lunch, so fresh and delicious 🙂
Cheers
Choc Chip Uru
Lovely summer ingredients that are my sort of food. I had buffalo mozzarella last night – my table setting wasn’t quite as smart:)
Gorgeous artichike recipes! We eat them a lot here (Big Man’s brother in law grows them commercially), lucky us! In Italy there is an aperitivo made from artichoke (weird, but it works) called Cynar 🙂
I love artichokes but I have to say I’ve never been brave enough to cook these myself. They do seem like there’s a trick to them. I certainly understand using these to give a child a whack in the right direction and I don’t have six, just three. Your father sounds like a very special man xx
This is so tempting – haven’t been eating artichokes since I got a bad one in Rome … many years ago.
Became sick as a dog from it.
But if you told me to sit there on the porch and put that plate in front of me – I would be so pleased and happy. Please, don’t forget the chill the white wine.
Beautiful!
Lovely recipe and photos.
Two terrific recipes! I love the flavor of the first, and the elegance of the second (and its flavor too, of course). Really excellent – thanks so much.
Great photos!
I will confess. I have never cooked an artichoke. Ever. You’ve inspired me to try!
I just happen to have 3 large artichokes in the fridge right now. Either of these recipes would be perfect for us. Decisions decisions!
I’d be happy to have either artichoke set before me, Barb. Your Nanna’s recipe is similar to that of my Mom’s and Martha’s is, well, Martha’s. I’ve not seen anything quite like it — and that’s a good thing.
It’s been ages since I’ve enjoyed a large artichoke. Ever since I discovered a source for baby artichokes, I cannot go past them without buying some. Seeing the tasty preparations in this post, though, just might give me the shove I need to resist the babies and reach for the big guns. It is literally a reach. The big guns are located right next to the babies. 🙂
Hi there Smidge. Wow both of these recipes look delicious. I think if I had 6 kids or more running around the house I would opt for your first simple but elegant recipe. If I had less than 6 kids or less running around the house I would choose option two. Did you go to any of the markets when you were in Italy? I loved how pretty the artichokes were with the big stems and purple and green leaves They are gorgeous.
Beautiful photos as always. And that is one great looking lunch!!!
this sounds like a great brunch/lunch. i would totally go for the one with smoked salmon, poached eggs and artichoke. with hollandaise sauce of course.what a great meal in itself!
These recipes look so good!!
I even went on a crazy google search after reading this and found a very nice article that explains from A-Z about artichokes: http://wrgmag.com/food/food-spotlight-the-artichoke/.
It’s totally worth checking out 🙂
I will.. thanks so much Amanda!!
Barb.. you so know the way to my heart. You have me drooling over these artichokes right now. Delish!
Heavenly feasting!
I’ve never made anything using fresh artichokes, but I’ve been curious to try. Maybe i will start with this recipe!! 🙂
Artichokes are quite expensive here in the Philippines but one of these days, I’m gonna buy some and try cooking it! Great recipe!
They’re quite fun to play with.. I think you could stuff them with so many different recipes:D
How did I miss this! Life has been so busy it’s been difficult keeping up with my favorite food bloggers. This is fabulous Smidge! I especially love the gluten free version and the poached egg on top is genius! So fabulous. Hugs!! Karista
[…] Artichokes & Smoked Salmon Eggs Bennie […]