Braised Artichoke Hearts

This recipe is wonderful, but needs to be modified for my kitchen and diet.  I substituted bacon for the pancetta, used marinated hearts and omitted the potatoes and beans. 

They were served with bacon wrapped pork fillets. 

Ingredients

• 1 tablespoon(s) lemon juice or white vinegar
• 6 medium artichokes
• 2 teaspoon(s) olive oil
• 4 slice(s) pancetta or smoked ham, minced (1 1/2 ounces)
• 1 small onion, minced
• 1/2 pound(s) all-purpose potatoes, peeled and cut into 1/4-inch dice
• 1/2 teaspoon(s) dried thyme
• 1/4 teaspoon(s) salt
• 1 cup(s) chicken broth
• 1 cup(s) canned white kidney beans, rinsed and drained
• 1/4 cup(s) parsley, chopped
• 1 tablespoon(s) unsalted butter, in pieces

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Directions

1. Fill large bowl with cold water and add lemon juice.
2. With paring knife, cut each artichoke down to the heart, scoop out chock, and peel stem. Cut each artichoke heart lengthwise into 1/4-inch-thick slices and immediately put slices in water with lemon juice to prevent discoloration.
3. In 10-inch skillet, heat oil over medium low heat. Add pancetta and cook, stirring, 3 minutes, or until lightly crisped. Add onion and cook, stirring frequently, about 7 minutes, or until tender.
4. With slotted spoon, transfer artichokes from bowl to skillet. Add potatoes, thyme and salt and stir to coat. Cover and cook 5 minutes, or until potatoes are well coated.
5. Add broth and 1/2 cup water to skillet and bring to a boil. Reduce to a simmer and cover. Cook about 20 minutes, or until artichokes can be pierced easily with tip of knife and potatoes are cooked through. Add beans and stir to heat through.
6. Remove from heat and stir in parsley and butter, swirling until butter melts. Serve.
7. Braised Artichoke Hearts and Limas: A traditional Italian component of the artichoke dish would be lima beans, for those who don't like lima beans and want to go for the authentic dish: Omit the white beans and add 1 cup of frozen baby lima beans in step 4 when you add the potatoes.

Read more: Braised Artichoke Hearts with Pancetta - Redbook 

Don't get all "Choked" Up

There is a small deli in a small town in Northern California that is a staple among the locals. Among the variety of meats cheese, salads, sandwiches and the bottles of  Bob's Really Good Red Wine, they also serve soup.

Now according to the owner of the this local eatery, he buys the soup pre-made. All he has to do is put it in a crock pot in the morning and turn it on. He will rotate the soups depending on the day of the week and weather, but one of  the standards is An Artichoke Bisque.

Once upon a time, I couldn't figure out what the appeal of artichokes were. They have these spiny leaves that you have to scrape between your teeth to get anything out of.  Ah, but then I discovered the hearts. They are good in many things. salads, topped on pizza.... and soup...

So this afternoon I took a cruise around the Internet looking for something that sounds close to what I had at the deli, and I  think this is the winner.

Artichoke Bisque.

1 tablespoon butter

1 onion, chopped
2 celery ribs, chopped
4 cloves garlic, crushed
1 green onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
2 1/2 cups water
1 cup white wine
1 bay leaf
1 teaspoon salt
1 teaspoon white pepper
1/2 teaspoon crushed dried thyme
1/4 teaspoon hot pepper sauce
2 (13-ounce) cans artichoke hearts, un-drained
1/2 cup whipping cream


Melt butter in a large pot over medium heat. Stir in onion and celery and, stirring constantly, cook until onion is almost transparent, 3 to 5 minutes. Add garlic and green onion and

continue to cook over medium heat until garlic is soft, about 1 minute.

Sprinkle flour on onion mixture and stir constantly over medium heat for 3 minutes.

Add chicken broth, water, wine, bay leaf, salt, white pepper, thyme and hot pepper sauce. Simmer, partially covered, for 45 minutes.

Stir in artichoke hearts with liquid and cream. Cover and simmer on low heat for an additional 30 minutes. Remove the bay leaf before serving.

Makes 8 servings.

Let me know what you think. And if your in that little deli try the bisque.