It's a rare occasion that I venture away from my trusty steamed artichoke recipe, but in the interest of branching out and getting more creative in the kitchen, I set about experimenting with artichokes.
The result: a warm artichoke and mushroom salad over a bed of spinach, with some Parmesan shavings, a drizzle of olive oil, and a squeeze of lemon juice. While prepping the artichokes takes some time, it's well worth the effort when you can enjoy the uniquely earthy artichoke flavor.
Prepare baby artichokes by removing the outer leaves until you reach the tender, pale yellow leaves, removing the choke, and peeling the outer layer of the stem off with a small knife. Be sure to soak your prepared artichokes in lemon water while you're waiting to cut them up and cook them. This ensures that they won't oxidize and turn black.
A quick sauté with thyme, crushed garlic, and a little bit of white wine brings huge flavor to this salad. And you have the option to serve it in a few different ways. It's delicious over a bed of spinach for a little bit of textural contrast, but it's also great on its own. I used the cooked mushrooms and artichokes as a burger topping and really enjoyed it.
6 small artichokes
3 cups small white mushrooms, thinly sliced
3 tablespoons olive oil
1 clove of garlic, crushed
2 sprigs of thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup dry white wine
4 cups baby spinach
Wedge of Parmesan cheese, for serving
Extra-virgin olive oil, for serving
- Fill a large bowl with water. Cut a few slices from the lemon and squeeze them into the water. Drop them in the bowl as well.
- Peel back the outer layers of each artichoke until you reach the pale yellow leaves. Cut off the first inch of the stems and tops of the artichokes. Cut each in half and remove the purple leaves in the center and the fuzzy choke. Place each cleaned artichoke half in the lemon water.
- Slice up each artichoke half lengthwise.
- Heat three tablespoons of olive oil in a large sauté pan over medium-high heat. Add sliced artichokes, mushrooms, crushed garlic, and thyme to the pan. Season with salt and pepper. Cook for about five minutes.
- Add wine to the pan and let this cook down for about 15 minutes, or until artichokes and mushrooms are soft.
- Place one cup of spinach on each plate, and top with the artichoke and mushroom mixture. With a vegetable peeler, shave as much Parmesan over the salad as desired, then drizzle with as much extra-virgin olive oil and lemon juice as you like. Add salt and pepper to taste.
- Salads, Side Dishes
- Serves 4