Heart of Gold
Usually we'd eat the leaves, but this recipe focuses on the best part of the vegetable: the heart.
The inner leaves are tender enough to shred and eat raw in a salad if you don't want to throw them away. Just make sure to get rid of the prickers!
Right before you get to the hairy choke itself, you'll come across these lovely pink leaves.
Be careful paring down the sides of the heart where you've removed the leaves -- we don't want any artichoke-induced wounds!
Use a peeler to trim the stem, which is not only edible but delicious!
Rubbing the artichoke with a lemon as you trim helps keep it from turning brown.
To get rid of the choke, use a spoon to pry away the hairy filaments.
A 15-minute steam did the trick, rendering our artichoke hearts tender but not mushy.
While the hearts steamed, we whipped up the dipping sauce.
Lime zest and juice add even more acidity to creme fraiche.
Some cumin and a sprinkling of salt, and that's it!
Our frying station is ready.
After dipping each heart in beaten egg and panko, you gently lay it in a pan with just a couple of tablespoons of olive oil.
If the crust browns too quickly, make sure to adjust the heat.
If you double or triple the recipe, still try to work in small batches -- the hearts will brown better.
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Author Notes: Once, I spent a couple of hours watching Marcella Hazan fix an artichoke dish from her newest cookbook (at that time) An entire room full of students hyptnotically watched her peel the leaves off an artichoke one by one until she had a pile next to her. We were all wondering the same thing. Finally, someone asked "What are you going to do with those?" She looked puzzled for a few seconds and then announced that she was going to throw them away..."What would I do with them?" Now I understand that the artichoke heart was all she needed. If you have a fresh, just picked artichoke , the heart is pure gold! - dymnyno - dymnyno
Food52 Review: This is a simple recipe that really showcases the best part of the artichoke: the heart. As dymnyno notes, the fresher the artichoke the better. You get rid of all of the leaves (don't despair, it's worth it!), gently steam the artichoke hearts until just tender and then coat them in egg and panko before crisping them in a shallow pool of olive oil. The richness of the crust and the slight bitterness of the artichoke are offset by the bright, aromatic lime and cumin dipping sauce. Make sure to serve these warm, while they're still nice and crisp. - A&M - A&M
Serves 4 artichoke halves
Artichoke Hearts
- 2 globe artichokes, preferable with some stalk.
- 1/2 lemon
- 2 tablespoons olive oil
- 1 egg, beaten
- 1 cup dry bread crumbs
- Prepare the artichokes: Peel all the leaves off the choke. Peel the stalk and with a paring knife neatly trim the bottom where you removed the leaves.
- Cut the trimmed artichokes in half vertically and with a spoon remove the hairy choke. Be careful when cutting in half to evenly cut the stem, too.
- Rub immediately with lemon juice so the artichoke doesn't get brown (which happens very quickly!). Steam the hearts until tender. Time will vary depending on the size of the hearts (about 15 minutes).
- Dip each artichoke half into the egg and then into the bread crumbs.
- Fry in the olive oil over medium heat until golden.
- Set on paper towels to absorb the oil.
Creamy Cumin-Lime Dipping Sauce
- 1/2 cup creme fraiche
- 1 tsp cumin seeds, toasted and ground
- finely grated zest of a lime
- juice of a lime
- Salt
- Mix all the ingredients together, adding salt to taste.
- Serve the golden hearts warm with the creamy dipping sauce.
- Your Best Artichoke Recipe Contest Winner!
Tags: Appetizers, Appetizers, artichoke hearts, dips, savory
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9 months ago fhp
I was so taken with the idea of artichoke cum cumin that I immediately tried this. Nice going.
BTW also read through many of your recipes. Loved the family chocolate cake story, debunked and all. But what really stopped me in my tracks was your love of anchovies and green sauce. The best "whole fish recipe" ever. Will be ever curiously watching, reading and trying your suggestions. Thanks.
almost 2 years ago Meatballs&Milkshakes
I made these (without the dipping sauce) and they were fantastic! Great, quick method!
almost 2 years ago dymnyno
Thanks!
about 3 years ago clintonhillbilly
Congratulations! We have three artichokes in our yard that are ready to eat, and we will make this recipe!
about 3 years ago ChefJune
Omigosh! I love these. There used to be a pizzeria in the North End of Boston that used to do artichoke hearts in a similar manner and then use them as pizza topping. Can you say "Dinner?"
almost 2 years ago Kitchen Butterfly
Pizza topping....WOW.Love the thought...
about 3 years ago Amber Olson
Wonderful to see you win with this! Marcella has inspired me so much over the years...
about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
CONGRATULATIONS!!! I'm so happy for you!
about 3 years ago SippitySup
This is so beautiful and I am honored to share this moment with you. I have been out of town camping with no internet. This was such a great surprise to come home to. GREG
about 3 years ago KarenA
my mother used to make these. They are the best, especially in a cold cut sandwich. yum.
about 3 years ago Helenthenanny
How beautiful! And delicious! Congratulations!
about 3 years ago lapadia
A “Heart of Gold” in the finals…definitely has my vote!
about 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
These sound like such a treat!!! Yum! And that dipping sauce...mmmmm....mmm.
about 3 years ago KelseyTheNaptimeChef
I love artichokes and wish there was a "vote for both" recipes button this week!! These looks fabulous, the hearts are my favorite part.
about 3 years ago MrsWheelbarrow
Cathy is a trusted source on Pickling/Preserving.
I made these last week and they are dangerously scrumptious. It's fortunate there's some work involved, or I'd be eating them all the time. Congratulations, dymnyno!
about 3 years ago monkeymom
Looks so good. Congrats dymnyno!
about 3 years ago TheWimpyVegetarian
Congratulations dymnyno!!! I make artichokes often and can't wait to try this. This is a must-have for our next potluck!
about 3 years ago TasteFood
This recipe sounds amazing. Fried artichoke hearts with panko and a creme fraiche sauce - what's not to love?
about 3 years ago Culinista Annouchka
Great combination, this looks delectable, can't wait to try it!
about 3 years ago chez danisse
Mmm mmm and the dipping sauce looks lovely too (I love toasted cumin).
about 3 years ago drbabs
Barbara is a trusted source on General Cooking.
dymnyno, congratulations! artichokes, panko, creme fraiche--who wouldn't love this?! I have 2 large artichokes (and creme fraiche) in my refrigerator and house guests for the weekend--loking forward to this treat.
about 3 years ago dymnyno
Thank you!! I am honored to be a finalist.
about 3 years ago Jennifer Perillo
Oh gosh, would I like these now for lunch. Can't wait to give this a try.
about 3 years ago dymnyno
Thank you!! I am honored to be a finalist.