Easy weeknight dinners: all about artichokes

Easy weeknight dinners: all about artichokes

Posted on March 24th, 2009 by Jessica Alfreds

“Life is like eating artichokes, you have got to go through so much to get so little.” –Thomas Dorgan, writer, cartoonist, New Yorker.

Artichokes are yummy. And good for you too. They have tons of vitamins and nutrients in them, including calcium, iron, and magnesium.

Native to North Africa, chokes made their way to the Americas with Spanish immigrants in the 19th century. Many of those Spanish immigrants settled in California, where 100 % of our artichokes are still produced.

The best time to buy artichokes is right now! Buy ones whose leaves are tightly closed up and are a lightish green (never buy them if the leaves are browning or even really dark green.)

FRIED ARTICHOKES, serves 4

Ingredients: 3 cups of olive oil (not an expensive extra virgin, just a regular olive oil), salt and pepper, 20 baby artichokes *

With kitchen shears, cut away the very top point of the artichoke and the rough, outer leaves. Heat the olive oil to about 350 degrees in a deep dutch oven pot. Add artichokes (in batches — you don’t want to crowd the pan or the chokes won’t get crispy). Cook evenly on all sides for 7 minutes. Then drain them well on paper towels. Season with salt and pepper and serve.

* Baby artichokes are not younger than “regular” artichokes, they just grow lower down on the plant, closer to the earth, so they don’t get as big.

Serve fried artichokes on a bed of couscous, rice, or pasta, or even on top of a salad.

Easy weeknight dinners is published every Tuesday at noon.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.