In addition to great wines, beautiful coastlines, and champion golf courses, Monterey County is also known for artichokes. In fact Castroville, located inland of Monterey city, claims to be the "Artichoke Center of the World". The edible green flower is a favorite ingredient or stand alone dish for Monterey County locals and visitors alike. Below is one of our favorite artichoke recipes from Food Network's Anne Burrell. You can enjoy other local fare along with deliciously paired wines at the 2012 Harvest Wine and Food Festival on the Monterey Peninsula. For tickets visit californiawinefestival.com
Stuffed Artichokes
Ingredients:
2 lemons
4 medium
artichokes
4 cloves
garlic, smashed
1/2 bunch
mint, picked and cut into a chiffonade
1/2 bunch
Italian parsley, leaves picked and finely chopped
1 cup grated
Parmesan
1 cup bread
crumbs
1/2 teaspoon
crushed red pepper
1/2 cup pine
nuts, toasted, optional
3 anchovy
fillets, minced, optional
Extra-virgin
olive oil
Kosher salt
2 cups white
wine
Cook's Note:
Before starting this recipe be aware that there is a lot of waste involved in
artichokes. It's ok. Just accept it and move on.
Directions:
Squeeze 1
lemon into a large bowl filled with water and place the lemon halves in the
water.
Cut off the
pointy tops of the artichokes. Remove and reserve the stem of the artichoke.
Peel off the tough green outer leaves and discard.
Gently
spread the leaves of the artichoke. Using a melon baller, scoop out the hairy
"choke" in the center of the artichokes. When clean reserve them in
the lemon water. Remove the tough outer skin on the stems and reserve them in
the lemon water as well.
In a small
bowl combine the garlic, herbs, Parmesan, bread crumbs, crushed red pepper,
pine nuts and anchovies, if using. Finely chop the reserved artichoke stems and
add them to the bowl. Zest and juice the remaining lemon and add that to the
bowl. Slowly drizzle in olive oil until the mixture forms a paste. Season with
salt.
Stuff the
artichokes with the paste.
Place the
artichokes standing up in a saucepan large enough to accommodate them. Add the
wine to the saucepan and enough lemon water to come 3/4 up the sides of the
artichokes. Add the lemon halves to the pan also. Drizzle generously with olive
oil and season with salt.
Cover the
saucepan and bring to a boil. Reduce heat to a simmer and cook for 15 to 20
minutes or until the base of the artichokes are tender when poked with a fork.
Serve hot or
room temperature drizzled with generous amount of olive oil.
