The Art of Artichoke

I am obsessed with artichokes. Lee made the most amazing meal the other night. One of her entrees was a divine basil-tomato-olive oil-lemony artichoke. I do really love them, but haven't really thought about how to incorporate them into my cooking. Other than pizza, pasta or antipasto, I have no idea what to do with artichoke. So, I am now on a mission to make more use of this forgotten vegetable!

 

 Amazing artichokes by amazing Lee

Hunting online, I found all sorts of artichoke recipes. Many included how to prepare fresh artichokes. I also found the Artichoke Advisory Board of California, who also had a list of interesting recipes. With a bit of reading, I worked out that you can steam, boil or bake fresh artichokes. Tuesday nights are one-pot meals (Angus is out until late, so it needs to stay warm), so baking sounded like the way to go.

Artichoke is very difficult to find. I scoured the City to try and find fresh artichoke, and none to be found. Lee - if you are reading this, I want to know where you found yours! I had to buy artichokes in brine. You want to buy them in brine so that the other flavours from pickling don't mess up your meal! After being disappointed at Canberra's lack of artichokes, I eventually decided on a chicken and artichoke bake. This bake is modified from several recipes I saw on the web, as well as a recipe from one of my fellow academics who bakes a traditional Italian chicken meal. The modifications created a fusion of the traditional Italian with the artichoke recipes. I like colour in a meal, and this it what this recipe is all about!

Artichoke and Chicken Bake
Serves 6

6 Chicken Drumsticks or Thigh Fillets
1/2 punnet cherry tomatos, split down one side
1 onion, roughly diced
2 cloves garlic, diced
1 can/bottle of artichokes in brine, halved
1 bunch fresh tarragon or 1 tbs dried
1 lemon
Salt and pepper
Olive oil

6 large Potatoes, diced
Butter
Milk
2 bunches green beans/brocolini or asparagus

Grease a baking tray with oil. Line chicken on the base of the tray. Roughly through in the onion, garlic, tomatoes and artichokes around the chicken. Pour 1/3 brine from the artichokes over the top. Squeeze the lemon over the top. Sprinkle the tarragon, salt and pepper and drizzle olive oil. Cover and bake at 200C for 45 minutes. Remove cover and bake for a further 15 minutes, or until chicken has browned.

Whilst the chicken is baking, you can get your sides prepared. Tonight I felt like mashed potato. However, you could have baked potato, wedges, chips, bread or pasta with this meal. You can also choose whatever green veggie you like! We are having brocolini tonight (it was on special).

No need to peel the potatoes if you don't want too. Skins are good for you, and you can say they are 'rustic mashed potatoes'. Fancy! Boil the potatoes until falling apart. Drain and roughly mash. Add 1 tps butter and 1/4 cup milk and mash again. Keep on adding milk until you like the texture of the mash. I prefer a stiffer, soft mash. Steam up your green veggie, and put to one side. This will go on top of your chicken bake!

You can assemble with whatever artistic fancy you feel. I laid my potato on the base, followed by chicken and some of the sauce, then the brocolini on top. A shave of parmesan cheese also never hurts anyone!

Buon appetito!