CasaSugar

Cool Idea: A Bookish Twist on Artichoke Finials

CasaSugar — Tue, 09 Mar 2010 11:00:00 -0800

Shopping in one of my favorite local consignment furniture shops, I fell hard for this pair of white wooden artichoke finials, originally meant for the ends of a curtain rod or bed posts. I really have no use for them as curtain rod finials, but I instantly realized they'd make great bookends! They have a regal, statuesque shape that's practically destined for bookshelf styling. And their wooden form gives them enough heft and stability to parenthesize a literary collection of nearly any width and weight. Want a pair for yourself? Check out the wide selection of finials on ShopStyle!

Crave Worthy: Lily.mgx Lamp

CasaSugar — Thu, 26 Jun 2008 11:00:17 -0700

Obviously embodying a form that's been inspired by nature, the Lily.mgx lamp ($502 for small table lamp shown here), is the type of small, precious object that could make an otherwise sparsely decorated room glow. Designed by Janne Kyttanen for Materialise, the lamps are said to resemble a lily-pad flower, though I think they look a lot more like an artichoke myself. While the lamps may look simple, apparently they were designed using a 3-D material printing process that sounds rather geeky and complicated. But hey, if you're going to geek out, you might as well make it as impossibly chic as this lamp.

Roundup: Artichokes Out of the Kitchen

CasaSugar — Wed, 30 Apr 2008 11:00:42 -0700

Artichokes in the home — not dipped in hollandaise sauce — are not exactly trendy; John Henry Dearle designed his artichoke wallpaper for William Morris before 1900, as part of the Arts and Crafts movement. But I have spotted the healthy, in-season vegetable in a variety of fab forms as of late, which I would willing to welcome into my home. These faux-tichokes have made their way to classic finials, pillows, plates, wreaths, vases, and even an ultra-modern chandelier. To find one for your digs, check out my widget below, or just whip some up in the kitchen.

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Learn to Love: Artichokes

FitSugar — Thu, 10 Apr 2008 03:00:00 -0700

If you're looking for something new to add to your dinners, I know they may look weird, but you've got to give artichokes a try.
They're in season until May, so you should have no problems finding them at the grocery store. They're low in calories (only 60 in an entire medium-sized artichoke), but they've got a pretty decent amount of fiber - 6.5 grams! Artichokes are also a great source of folate, as well as potassium and calcium. I was surprised to find that one artichoke also will give you 4.2 grams of protein. Many studies have also shown that artichokes can help keep your liver healthy. I had no idea such a weird veggie could be so chock full of goodness.

You've probably eaten artichoke hearts before (you know, the ones that come in a little jar or on your pizza), but the leaves of this veggie can also be eaten and they're just as delicious. So are you ready to give them a try? They're really easy to cook. To find out how read more.

When shopping for the amazing artichoke, look for one that has tight leaves, and is dark green or purplish in color. Give it a gentle squeeze. It should feel firm, not limp, and when you hold it, it should feel heavy in your hand (showing that it's full of moisture).

When cooking an artichoke, I prefer to steam rather than boil to retain more of the vitamins. Here's how:

Fill a pot with a little water, place a steamer inside, and put the lid on. Put the covered pot on the stove on medium.
Wash the artichoke thoroughly and then remove any wilted leaves.
Take a sharp knife and cut off the top quarter (the pointy part). Then cut off the stem so it's flush with the bottom of the artichoke.
Put the artichoke stem-end up in the center of the steamer.
Keep the pot covered and steam the artichoke for about 30 to 40 minutes. Add water if you need to. You'll know it's ready when the outer leaves can easily pull off and you're able to poke a knife into the base easily.
Eat it immediately, so it's nice and warm. All you do is peel off one of the leaves, dip the end that was attached into some melted butter or lemon juice, and then scrape the soft flesh off with your teeth (the bottom third of each leaf).
Keep going until you get to the artichoke heart. If you find some fuzzy hairlike strands, scoop those out (don't eat them), and you'll find the tender, edible heart underneath.

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What Vegetables Are You Most Looking Forward To Eating This Spring?

partysugar — Tue, 20 Mar 2007 09:57:32 -0700

Perfect Pickins: Artichokes

YumSugar — Tue, 26 Dec 2006 07:59:01 -0800

Let's face it: being a domestic diva whose prowess ranges from expertly baking a cake to masterly manhandling a chopping knife is hard. There is so much to learn and it's easy to feel overwhelmed.

Take a deep breath, I'm here to help. One thing that is super important, often overlooked, and not necessarily common knowledge is how to select groceries. We've all read tons of articles on how to pick the perfect pair of jeans, but where's the 411 on how to choose the correct fruits, vegetables, cheeses and meats? Right here in my new feature Perfect Pickins. I'll explain how to maneuver gracefully through the grocery store so you'll walk out with only the ripest and best tasting foods.

When shopping for artichokes look for those with bronze or frost marks on the leaf tips. People usually avoid these ones because they appear a little damaged, but those in the know jump at the sight. The damage is minimal and the flavor maximal and more delicate. Pick artichokes that feel heavy for their size (fresh artichokes will be heavy for their size due to their moisture content) and have tightly closed buds. Open leaves indicate that they are too mature. The leaves should be a soft green or purple in color and squeak when pressed. Avoid moldy or wilted leaves and stay away from any that are purple in color. These are signs that the artichoke is overripe. For a tasty artichoke treat, serve them steamed with basil mayonnaise.

My Quest For the Best Spinach Artichoke Dip

partysugar — Fri, 19 Feb 2010 13:00:46 -0800

In 2003, I attended a Super Bowl party where I had an amazing and different spinach artichoke dip. It was super creamy, rich, and flavorful, and I suspected that the spinach was fresh instead of frozen. It was the best spinach artichoke dip I've ever tasted. I ate far too much of it and asked the host for the recipe. He said he found it on Food Network.

However, there are 38 spinach artichoke dip recipes on Food Network, and I had no clue which one the host used. So I started to make spinach artichoke dips and hoped my tastebuds would lead me to the correct recipe.

It took me six years and 10 spinach artichokes dip recipes, but I finally found it. One bite of this chunky melted dip and I knew instantly: this is the dip I've been waiting for! Turns out it's an Emeril Lagasse recipe, and the secret ingredients are brie and bacon. It you want to kick your classic spinach artichoke dip up a notch, I highly recommend you make this variation.

Make Your Own Marinated Artichokes

YumSugar — Tue, 28 Apr 2009 15:00:37 -0700

Party and I are huge fans of making our own ingredients when possible, rather than using store-bought materials. We've had artichokes on the brain these days, and when she told me that she was itching to put together a classic artichoke dip, I decided I'd make my own version of canned artichokes to give to her.

Because I wanted to make a lot of cans, I doubled the recipe - and in a matter of minutes, I had bright-flavored, zesty jars of artichokes that are great edible gifts. The multi-purpose vegetables keep for up to a week and are great on everything from pastas to salads to scrambles. To get the super quick recipe, read more.

Marinated Artichoke Hearts
Adapted from Saveur

Ingredients

1 9-oz. box frozen artichoke hearts, thawed
1/2 cup extra-virgin olive oil
Kosher salt (up to 1 teaspoon or to taste)
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed red chile flakes
2 tablespoons fresh lemon juice

Directions

Rinse artichoke hearts under cold water. Combine artichokes, oil, salt, thyme, oregano, and chile flakes in a 1-qt. saucepan set over medium-low heat. Cover and cook, stirring occasionally, until the flavors meld, 10 minutes.
Let cool to room temperature and stir in lemon juice. Serve or refrigerate in a covered container for up to 1 week.

Serves 4.

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The Ultimate Artichoke Crab Dip

partysugar — Tue, 23 Dec 2008 15:00:44 -0800

The weekend before Thanksgiving, my father and I were watching Food Network together. We were multitasking, computers in our laps, as we browsed online recipes searching for the perfect Thanksgiving appetizer recipe.Suddenly we were captivated by a dish - a hot artichoke and fresh crab mixture - that Tyler Florence was making on the television. It was his ultimate party appetizer: artichoke crab dip with Parmesan cheese and crostini. Salivating, my father and I decided immediately we would make that dip.

We made the right decision, it's insanely delicious and was gone in a matter of minutes. Since then, I've made this dip three times! It's cheesy, gooey, and absolutely divine. Don't be afraid of the crab, this dip is not fishy. If it sounds like something you might enjoy, check out the recipe and read more.

Artichoke Crab Dip
Modified from Tyler Florence

Ingredients

3 large globe artichokes
1 cup mayonnaise
1 cup sour cream
1 teaspoon lemon juice
1 heaping tablespoon fresh flat-leaf parsley, finely minced
Kosher salt and freshly ground black pepper
1 cup fresh lump crab meat, picked over
3/4 cup grated parmesan
Croutons, for serving, recipe below

Directions

Fill a large pot with water and bring to a boil.
Meanwhile, trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Remove the outer leaves and scoop out the middle. Peel the rough outside off the stem. Place the hearts in the water and cook, simmering until tender, about an hour.
Drain the artichoke hearts and set aside until they are cool enough to handle.
Preheat oven to 400 degrees F.
Combine mayonnaise, sour cream, lemon, parsley, salt and pepper in the bowl of a food processor. Add the cooked artichoke hearts and blitz to combine. Blend until you have a thick artichoke puree.
Turn mixture out into a large bowl and stir in lump crabmeat and 1/2 cup parmesan cheese. Stir well and season with more salt and pepper, if necessary.
Pour into an oven proof dish (a large ramekin works well). Top with remaining parmesan cheese. Bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with croutons.

Serves 8-10.

Croutons:

1 French baguette
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy. Serve with Artichoke Crab Dip.

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In Season: Baby Artichokes

YumSugar — Tue, 28 Apr 2009 03:30:48 -0700

Along with English Peas and a number of lesser-known vegetables, baby artichokes are in abundance during March, April, and May. The petite-sized baby artichokes are simply a smaller version of any regular-sized variety that's been picked from the shaded, lower part of the artichoke stalk. They have little to no developed fuzz in their center and a greater amount of edible leaves. Because they're quick-cooking and almost entirely edible, they're relatively easy to prepare. Learn more about enjoying them when you read more.

When purchasing these miniature thistles, select ones that are firm, heavy, and consistent in size so they'll cook evenly together. It can be difficult to discern between small artichokes (which still need to have their chokes removed) and the choke-less baby artichokes, so it's best to ask your grocer for help. Once at home, sprinkle them with water, seal in a bag, and keep in the crisper drawer for up to five days.

To begin preparing baby artichokes, snap off the lower petals until you've reached a yellow-green core. Then, cut off the top inch of the artichoke. Finish by trimming the stem and remaining dark areas near the base, and soak in lemon juice water to prevent oxidation. At this point, they can be cooked in a multitude of ways:

Sauté them with garlic, lemon, and parsley.
Bring out their inherent sweetness by serving them fried with parsley.
Braise them with other vegetables in broth, water, or wine.
Season and grill them with lemon and olive oil.

What are your favorite ways to enjoy baby artichokes? Have you ever made them?