The Cook's Illustrated Cookbook (110 page)
Read The Cook's Illustrated Cookbook Online
Authors: The Editors at America's Test Kitchen
Tags: #Cooking
SERVES 4
Toss the warm artichoke hearts with butter and lemon juice and serve as a vegetable or cool them to room temperature, drizzle with a vinaigrette (recipes follow), and serve as an antipasto or salad.
4 | large artichokes (10–12 ounces each) or 12 baby artichokes (2–4 ounces each) |
¹⁄ | teaspoon salt |
1.
Trim, peel, and halve artichokes, then scrape out purple leaves and fuzzy choke. Fit large saucepan with steamer basket. Add water, keeping level below basket. Bring water to boil, add artichoke hearts, and sprinkle with salt. Cover and steam over medium-high heat until tender, about 20 minutes for large hearts (10 minutes if halved) or about 10 minutes for baby hearts.
2.
Transfer artichoke hearts to serving bowl and serve. (Artichoke hearts can be refrigerated overnight; bring to room temperature before serving.)
SERVES 4
The artichokes are steamed upside down but served right side up. The entire artichoke cannot be eaten. The cooked heart can be eaten with a knife and fork. The edible portion at the bottom of the leaves is best scraped off with your teeth. The artichokes can be served warm or at room temperature with melted butter or with a vinaigrette (recipes follow).
4 | large artichokes (10–12 ounces each) or 12 baby artichokes (2–4 ounces each) |
¹⁄ | teaspoon salt |
1.
Using chef’s knife, cut off stem so that artichoke sits upright, then trim off top quarter of artichoke.
2.
Fit large saucepan with steamer basket. Add water, keeping level below basket, and bring water to boil. Place prepared artichokes, stem end up, in steamer basket. Sprinkle artichokes with salt, cover, and steam over medium-high heat until tender, about 40 minutes for large artichokes or 25 minutes for baby artichokes (outer leaves should pull away easily and stem end should be thoroughly tender).
3.
Gently remove artichokes with tongs. Serve immediately or cool, stem end up, to room temperature. (Artichokes can be refrigerated overnight; bring to room temperature before serving.)
ARTICHOKES—DETERMINING FRESHNESS
The leaves of a fresh artichoke should look plump and not shriveled. When bent back, the leaves should snap, not tear. A small amount of brown discoloration at the stem and tips is fine, but avoid shriveled brown stems and leaves. Choose artichokes that feel heaviest.
MAKES ENOUGH FOR 1 RECIPE
STEAMED ARTICHOKE HEARTS
OR
STEAMED WHOLE ARTICHOKES
Using a good balsamic vinegar makes a difference here.
¹⁄ | cup balsamic vinegar |
2 | tablespoons sherry, red, or white wine vinegar |
¹⁄ | teaspoon salt |
¹⁄ | teaspoon pepper |
²⁄ | cup olive oil |
Whisk balsamic vinegar, wine vinegar, salt, and pepper together in small bowl. Gradually whisk in oil so mixture emulsifies.
MAKES ENOUGH FOR 1 RECIPE
STEAMED ARTICHOKE HEARTS
OR
STEAMED WHOLE ARTICHOKES
Fresh dill or parsley can be substituted for the chives.
4¹⁄ | tablespoons fresh lemon juice |
¹⁄ | teaspoon salt |
²⁄ | cup olive oil |
2 | tablespoons chopped fresh chives |
Whisk lemon juice and ¹⁄
2
teaspoon salt in small bowl. Gradually whisk in oil so mixture emulsifies. Just before serving, stir in chives.
1.
Holding artichoke by stem, bend back and snap off thick outer leaves, leaving bottom portion of each leaf attached. Continue snapping off leaves until light yellow inner leaves are exposed.
2.
Using paring knife, trim away dark skin where leaves were snapped off.
3.
Cut dark, purplish tip off top of choke.
4.
Using vegetable peeler, peel away dark, tough skin covering stem, then trim bottom ¹⁄
2
inch off stem.
5.
Cut artichoke in half lengthwise.
6.
Scrape out small purple leaves and the fuzzy choke in center with a melon baller or spoon.
WHY THIS RECIPE WORKS
Broiling asparagus concentrates its flavor and helps to lightly caramelize its exterior, and perhaps best of all, it can be done in just minutes. And while we enjoyed the spears as is—with a little oil, salt, and pepper—we also came up with a few complementary light vinaigrettes, which we could whisk together while the asparagus cooked. All we had to do was drizzle the dressing over the hot asparagus before serving and voilà, a perfect quick side dish worthy of a special-occasion meal.
SERVES 6 TO 8
Serve with one of the vinaigrettes (recipes follow) if desired.
2 | pounds thin asparagus, trimmed (see |
1 | tablespoon olive oil |
Salt and pepper |
1.
Adjust oven rack 4 inches from broiler element and heat broiler.
2.
Toss asparagus with oil, season with salt and pepper to taste, then lay spears in single layer on rimmed baking sheet. Broil until asparagus is tender and lightly browned, 8 to 10 minutes, shaking pan halfway through cooking to turn spears. Cool asparagus 5 minutes and serve.
MAKES ENOUGH FOR 1 RECIPE
SIMPLE BROILED ASPARAGUS
Pair broiled asparagus with this vinaigrette when you’re serving an Asian-inspired menu.
¹⁄ | cup lime juice (2 limes) |
3 | tablespoons toasted sesame oil |
3 | tablespoons soy sauce |
1 | tablespoon honey |
2 | scallions, minced |
1 | tablespoon grated fresh ginger |
2 | garlic cloves, minced |
Whisk all ingredients together in small bowl.
