Thursday, April 28, 2011


serves 2-4

8 large artichokes
juice of 4 lemons
2 tablespoons olive oil
6 oz. applewood-smoked slab bacon, cut into 1/2-inch pieces
4 shallots, sliced
2 carrots, cut into 1/4-inch slices
5 cloves garlic, minced
2 sprigs thyme
2 bay leaves
pinch of saffron threads
1 cup white wine
2 cups chicken or vegetable stock
1/4 lb. black trumpet mushrooms
2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley

To clean the artichokes, fill a large bowl with 4 quarts of cold water and add the lemon juice. Peel of the outer leaves of the artichokes and use a paring knife to trim the base of the stem. Cut around the outside of the artichoke near the base. Continue trimming the base to remove all of the hard green outer parts. Since along the pointed top of the artichoke, exposing the choke about 1/4 inch above the top of the base. Use a tablespoon to scoop out the fuzzy choke, and place the cleaned artichoke heart into the lemon water. Depending on how quickly you work with the artichokes, they may begin to oxidize. This will be less noticeable once they are cooked.

Heat the olive oil in a wide saute pan over low heat. Add the bacon pieces and cook until the fat begins to render. Add the shallots, carrot, garlic, thyme, bay leaves, and saffron. Continue cooking on low heat for 5 to 10 minutes to soften the ingredients, and but don't let them caramelize.

Add the cleaned artichokes and increase the heat to medium. Stir in the white wine and simmer for 2 to 3 minutes. Add the chicken stock and mushrooms and simmer gently until the artichokes are tender, about 30 minutes.

Remove the artichokes from the pan and set aside. Increase the heat to medium-high and simmer the liquid until it is reduced by two-thirds. Add the butter and parsley and reduce for 5 more minutes. Remove the sauce from the heat and let it rest for 5 minutes, then pour it over the artichokes and serve.

bacon recipe courtesy of: Executive Chef Jason Berthold, Rn74, 301 Mission Street # Rn74, San Francisco, California 94105-6665, (415) 543-7474 | I Love Bacon! by Jayne Rockmill. Andrews McMeel, 2010

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