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    Baby Artichoke with Honey Mustard Glaze

    I love artichoke hearts and have always wanted to try to use baby artichokes but couldn’t, until recently, find them in my local grocery store or produce market. A few weeks ago a new Mariano’s opened in my neighborhood and to my surprise and delight they have both green and purple baby artichoke. I bought a few to test a new recipe and came up with this. As a side dish two of them should prove sufficient so this recipe serves one person.

    You will need:
    Baby Artichoke – two/person
    Honey/Mustard (I used Inglehoffer Sweet Hot Mustard) – approximately 2 TBSP/Artichoke
    Fresh Lemon Juice – 2 TBSP
    Olive Oil – approximately 2 TBSP
    Lemon Zest – approximatelt 2 TBSP
    Sea Salt/Cracked Pepper – to taste.

    Clean the artichokes as you would a large one, cut about 1/2 inch of the top and remove all tough outside leaves. Cut of the small stem at the bottom and remove any tough growth. Cut each artichoke in half length wise, the entire choke is edible at this point. Place cut chokes in a bowl large enough to hold them and add the lemon juice and cold water to cover. In a sauce pot large enough to hold the water and chokes, boil until the chokes are tender, time depends on the size of the chokes and can be tested with a sharp knife, it should slide into the choke easily. Let the chokes cool long enough to be able to handle.

    In a sauté pan large enough to hold the chokes add olive oil and bring to the point of an easy shimmer. Pat the artichokes dry and rub the mustard into the cut side and try to get some into the layers of the leaves. Mix the lemon zest, salt and pepper and season the chokes well. Place chokes into shimmering oil and sauté until golden brown. Remove the chokes from the pan and add enough water to the pan to create a sauce. Pour sauce over the chokes and serve.

    NB: While the chokes are sautéing move them around a little so that the mustard glaze does not carmelize to much.

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