Artichoke and Pancetta Farrotto with Lemon Zest Thyme Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

10 baby artichokes
Juice of 3 lemons
½ cup pancetta
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small yellow onion, chopped
1 tablespoon lemon zest
½ cup white wine
2-3 cups farro, cooked
½ cup parmesan
Salt
Pepper
Lemon Zest Thyme Butter (Recipe Follows)

Directions

In a large bowl of ice water, add the juice of 2 lemons. Trim the baby artichokes by cutting off the stems and top quarter, remove the outer layer leaves until you are at the pale yellowish-colored leaves. Cut the baby artichoke in quarters and place immediately in the cold ice water. Bring a large pot of salted water to a boil and place the baby artichokes in the boiling water (straight from the ice water, we are avoiding oxidization or browning by using the lemon ice bath first). Cook the baby artichokes until tender, about 8-10 minutes. Drain and set aside. In a large sauté pan cook the pancetta until crispy, remove and set aside. Add the oil, garlic and onion and cook until caramelization process begins or about 7 minutes. Add the lemon zest and the baby artichokes and sauté a few minutes (about 3 minutes total), then add the wine and cook a few minutes longer. Add the cooked farro and stir well, making sure that the farro is heated all the way through. Remove from heat and mix in the parmesan. Seasonn with salt and pepper and serve with a tablespoon of the lemon zest-thyme butter atop.

Lemon Zest-Thyme Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh thyme, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Fried Artichokes Jewish Style

May 4th, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

24 baby artichokes, trimmed
2 quarts vegetable oil for frying
Salt and Red Pepper flakes
Chopped Parsley
Grated parmesan (optional)
Lemon wedges

DIRECTIONS

Pour the oil in to a heavy pot and place over high heat. When the oil reaches 250 degrees, lower the heat.
Fry the artichokes in batches for 3-4 minutes until they soften, remove one and cool briefly, then see if the leaves will separate easily.
Drain the artichokes and cool. Gently spread the leaves from each artichoke to form a flower.
Raise the heat and bring the oil to 350°.
Fry the artichoke flowers in batches 2-3 minutes until golden and crisp. Drain and sprinkle with salt, chili flakes and parmesan if desired.
Serve the artichokes accompanied by lemon wedges.

Recipe Property of Peter Berley

Artichoke Risotto with Peas and Pancetta

May 4th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 quart chicken stock
3 ounces pancetta, cut into ¼ inch dice
1 teaspoon olive oil
â…“ cup finely chopped onion
2 cloves garlic, peeled and minced
1 cup Arborio rice
¼ tablespoons white wine
1 cup peas (thawed if frozen)
1 recipe baby artichokes in lemon vinaigrette, drained and thinly sliced
¼ cup grated parmesan cheese
2 tablespoons butter
1 tablespoon chopped parsley
1 teaspoon chopped mint

DIRECTIONS

Bring the stock to a gentle simmer in a sauce pan.

In another sauce pan, combine pancetta and olive oil and sauté over medium until crisp. With a slotted spoon transfer the pancetta to a paper towel line plate. Add the onion and sauté 4-5 minutes. Add garlic and sauté 1 minute longer.

Add the rice and cook stirring for 3 minutes until opaque. Add the wine and cook until the rice has absorbed it, 1-2 minutes.

Add ½ cup stock to the rice and stir until it is absorbed, continue adding stock a ½ cup at a time, stirring constantly, until ¾ quarters of it has been absorbed by the rice.

Add the peas and pancetta, and artichokes. Continue cooking until all of the stock has been absorbed and the rice is tender. Stir in the butter and parmesan cheese, season with fresh ground black pepper. Stir in the parsley and mint and serve at once.

Recipe Property of Peter Berley

Baby Artichokes with Lemon Vinaigrette

May 4th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

12 baby artichokes, trimmed and halved lengthwise
¼ cup extra-virgin olive oil, plus additional for serving
¼ cup freshly squeezed lemon juice
4 garlic cloves, halved lengthwise
3 sprigs fresh thyme
Coarse sea salt or kosher salt
½ teaspoon whole black peppercorns
Chopped parsley

DIRECTIONS

Combine water, the oil, lemon juice, garlic, thyme, 1 teaspoon salt, and peppercorns in a medium sauce pan.
Add the artichokes and bring to a boil over high heat. Cover the pan, reduce the heat to low and simmer for 15-20 minutes or until tender. Discard the thyme sprigs.
Serve the artichokes drizzled with olive oil, sprinkled with salt, and garnished with chopped parsley.

Recipe Property of Peter Berley

Sauteed Baby Artichokes with Garlic and Mint

April 23rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

¼ cup extra virgin olive oil
16 baby artichokes, trimmed, stems left on if possible, halved and rubbed with lemon
6 cloves garlic, peeled
2 sprigs fresh thyme
¾ cup dry white wine
2 tablespoons fresh mint, chopped
Sea salt or kosher salt and freshly ground black pepper

DIRECTIONS

Warm the oil in a heavy 8 to 10-inch skillet over medium heat until hot but not smoking. Add the artichokes. Tuck the garlic cloves and thyme sprigs among them. Fry until the artichokes are golden brown, 8 to 10 minutes.

Pour the wine into the pan and bring to a simmer. Cover, reduce the heat slightly, and simmer gently until the stems are tender, about 15 minutes. Discard the thyme sprigs.

Add the chopped mint, raise the heat and boil uncovered for 2 to 3 minutes, until the juices thicken. Use a slotted spoon to transfer the artichokes and garlic to a platter. Season with salt and pepper. Drizzle the pan juices over the artichokes and serve hot or at room temperature.

Recipe Property of Peter Berley

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