Artichokes with Herbs

Artichokes with Herbs Recipe - A Delicious Vegetarian Dish

Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 2 |

Vegetarian diet

Introduction

Artichokes with Herbs is a delightful and nutritious recipe that combines the earthy flavors of artichokes with the freshness of herbs and vegetables. This dish is perfect for those who appreciate the intricate flavors of vegetables and herbs, brought together in a harmonious blend. The recipe is not only a treat to the taste buds but also a feast for the eyes, making it an excellent choice for both everyday meals and special occasions.

History

The artichoke, a thistle-like plant, has been enjoyed for its culinary and medicinal properties since ancient times. Originating from the Mediterranean region, artichokes were known to the Greeks and Romans who appreciated them for their bitter and sweet taste. The combination of artichokes with herbs is a tradition that dates back centuries, evolving over time as it spread across different cultures and cuisines. This recipe is a modern take on the classic preparation, incorporating a variety of herbs to enhance the natural flavors of the artichokes.

Ingredients

2 large artichokes (or 4 medium)
1 small carrot
1 small onion
1 tbsp olive oil
2 tbsp chopped parsley
0.5 tsp dried basil leaves
0.5 tsp oregano
0.5 tsp dill weed
1 garlic clove
salt
1 cup dry white wine
pepper to taste

How to prepare

Using scissors or a sharp knife, cut 1.5 inches off the top of each artichoke and remove the stems.
Gently pull open the leaves at the top and remove the center leaves. Use a spoon to scrape out the choke.
In a blender or food processor, combine the carrot, onion, parsley, dried herbs, garlic, salt, and black pepper to taste. Process until finely chopped.
Stuff the herb mixture between the leaves of the artichokes.
Place a cooking rack, wine, and 0.5 cup of water in a 4- or 6 qt (5.68 liter) pressure cooker.
Put the artichokes on the rack and securely close the cover.
Attach the pressure regulator to the vent pipe.
Cook for 20 minutes at 15 lb (6.80 kg) of pressure, with the pressure regulator rocking slowly.
Immediately cool the pressure cooker.
Remove the artichokes and rack, and keep them warm.
Boil the remaining liquid in the pressure cooker for about 5 minutes, or until it is reduced to 0.25 cup. Stir in the red pepper.
To serve, spoon the cooking liquid over the artichokes.

Variations

Add a squeeze of lemon juice to the herb mixture for a citrusy twist.
Incorporate other herbs such as thyme or rosemary for different flavor profiles.
For a spicy kick, add a pinch of red pepper flakes to the cooking liquid.

Cooking Tips & Tricks

To ensure the best results when preparing Artichokes with Herbs, consider the following tips and tricks:

- Choose artichokes that are firm and heavy for their size, with tightly packed leaves.

- To prevent browning, rub the cut surfaces of the artichokes with lemon juice.

- When stuffing the artichokes, gently spread the leaves to make room for the herb mixture without breaking them.

- Ensure the pressure cooker is properly sealed to maintain the right level of pressure during cooking.

- Adjust the seasoning of the cooking liquid to taste before serving, as it concentrates the flavors of the dish.

Serving Suggestions

Serve the Artichokes with Herbs as a main course or as a side dish. For a complete meal, pair it with a protein source such as grilled chicken or fish and a side of whole grains like quinoa or brown rice. The dish can also be served alongside a fresh salad for a light and refreshing meal.

Cooking Techniques

This recipe utilizes a pressure cooker to steam the artichokes, ensuring they are cooked evenly and retain their nutrients. The pressure cooking method also allows the flavors of the herbs and vegetables to infuse into the artichokes, creating a depth of flavor that is both rich and satisfying.

Ingredient Substitutions

If dry white wine is not available, substitute with vegetable broth or water with a splash of vinegar for acidity.

- Fresh herbs can be used in place of dried ones for a more vibrant flavor. Adjust the quantities as fresh herbs are more potent than dried.

Make Ahead Tips

The herb mixture can be prepared in advance and stored in the refrigerator until ready to use. The artichokes can also be trimmed and kept in lemon water to prevent browning. Assemble and cook the dish just before serving to ensure the best texture and flavor.

Presentation Ideas

Serve the Artichokes with Herbs on a platter, drizzling the reduced cooking liquid over the top for added flavor and visual appeal. Garnish with additional chopped parsley or lemon wedges for a fresh touch.

Pairing Recommendations

Artichokes with Herbs pairs well with light and crisp white wines such as Sauvignon Blanc or Pinot Grigio. These wines complement the herbal and vegetable flavors of the dish without overpowering them.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the artichokes in a steamer or microwave with a splash of water until heated through. Avoid overcooking as this can make the artichokes mushy.

Nutrition Information

Calories per serving

A serving of Artichokes with Herbs contains approximately 120 calories. The low-calorie content makes this dish an excellent option for those managing their weight or seeking a light and nutritious meal.

Carbohydrates

A serving of Artichokes with Herbs contains approximately 15 grams of carbohydrates. The majority of these carbohydrates come from the artichokes themselves, which are a good source of dietary fiber. The carrots and onions also contribute to the carbohydrate content, providing both flavor and nutritional benefits.

Fats

This recipe is low in fats, with only about 5 grams per serving. The olive oil accounts for the majority of the fat content, providing healthy monounsaturated fats. The choice of olive oil not only adds a subtle flavor but also contributes to the overall nutritional profile of the dish.

Proteins

Artichokes with Herbs provides a modest amount of protein, with approximately 4 grams per serving. While artichokes and vegetables are not high in protein, they do contribute a small amount to the dish. For those looking to increase the protein content, consider adding a side of quinoa or a sprinkle of grated Parmesan cheese.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly Vitamin C, Vitamin K, folate, and magnesium. Artichokes are an excellent source of Vitamin C and K, which are important for immune function and bone health, respectively. The herbs and vegetables also contribute a variety of micronutrients that support overall health.

Alergens

This recipe is free from common allergens such as gluten, dairy, nuts, and soy, making it suitable for individuals with food sensitivities or allergies. However, those with specific dietary concerns should always check the ingredients list and make adjustments as necessary.

Summary

Artichokes with Herbs is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, and proteins, along with a variety of vitamins and minerals. It is low in calories and free from common allergens, making it a healthy choice for most individuals.

Summary

Artichokes with Herbs is a classic dish that combines the unique flavors of artichokes with the freshness of herbs and vegetables. This recipe is not only delicious but also nutritious, offering a variety of health benefits. With its simple ingredients and straightforward preparation, it is a versatile dish that can be enjoyed in many different ways. Whether served as a main course or a side dish, Artichokes with Herbs is sure to delight the palate and contribute to a healthy and balanced diet.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Artichokes with Herbs. It was a warm summer day, and I had just arrived at my friend Maria's house for a little get-together. As soon as I stepped inside, I was hit with the most incredible aroma – a mix of fresh herbs, garlic, and something else that I couldn't quite place.

Maria greeted me with a smile and a hug, then led me into her kitchen, where a pot of artichokes simmered on the stove. She explained that she had learned the recipe from her grandmother, who had passed it down through the generations. Intrigued, I watched as Maria expertly prepared the artichokes, stuffing them with a mixture of breadcrumbs, herbs, and garlic before cooking them to perfection.

As we sat down to eat, Maria explained the history behind the recipe. She told me that artichokes had long been a staple in Mediterranean cuisine, prized for their delicate flavor and tender texture. Her grandmother had learned to cook them from her own mother, who had learned from her mother before her. It was a recipe that had been passed down through the years, each generation adding their own touch to make it their own.

I was captivated by the story and the delicious dish in front of me. I had always enjoyed cooking, but I had never tried my hand at artichokes before. Maria offered to teach me her family's recipe, and I eagerly accepted.

Over the next few weeks, Maria and I spent countless hours in the kitchen together, perfecting the art of making artichokes with herbs. She showed me how to select the freshest artichokes, how to prepare them for cooking, and how to infuse them with the perfect blend of herbs and spices.

I learned that artichokes were not only delicious but also incredibly nutritious. They were packed with antioxidants, vitamins, and minerals that were beneficial for overall health. Maria's recipe, with its mix of parsley, thyme, and oregano, added an extra layer of flavor and a burst of freshness that made the dish truly special.

As I mastered the art of making artichokes with herbs, I began to experiment with different variations of the recipe. I added a squeeze of lemon for a touch of acidity, swapped out the breadcrumbs for pine nuts for a bit of crunch, and even tried adding a sprinkle of Parmesan cheese for a creamy finish.

Each time I made the dish, I felt a connection to Maria's grandmother and the generations of women who had come before her. I imagined them in their own kitchens, their hands deftly stuffing artichokes and sprinkling herbs, their laughter filling the air as they shared stories and secrets passed down through the years.

Now, whenever I make artichokes with herbs, I feel a sense of pride and accomplishment. I know that I am carrying on a tradition that stretches back through time, connecting me to my own past and to the rich tapestry of culinary history that has shaped our world.

And as I sit down to enjoy a plate of tender, flavorful artichokes, I am grateful for the recipe that Maria shared with me, and for the memories and stories that have been passed down through the generations. For me, this dish is not just a meal – it is a link to the past, a taste of tradition, and a reminder of the power of food to bring people together, to nourish both body and soul.