We came across these artichokes at a Greenmarket in midtown Manhattan and were baffled.
We know that Greenmarkets are only permitted to sell local products. We also knew that, as artichoke.org says, "Nearly one hundred percent of all artichokes grown commercially in the United States are grown in California."
Not these baby artichokes! This batch of baby artichokes was grown in New Jersey. These artichokes are selling for $6/pound from Maxwell's Farms. We were told these artichokes went into the ground in February for harvest in July and August.
So, um, what can you do with baby artichokes? I have always seen them and been intrigued but I am not familiar with any recipes.
view sarahrcross's profile
I bought a bunch of these at the Grand Army Plaza market a few weeks ago. They're so small and delicate they hardly require trimming; I just snipped off the ends, steamed them, and served with homemade mayo (from vol. 1 of Mastering the Art of French Cooking) for dipping -- and honestly, it was one of the three best meals I've had all summer.
view sqkarn's profile
Peel off the hard outer leaves, cut them in half lengthwise, scrape out the fuzzy thistle part in the center and slice them as thinly as possible with a good knife or a mandolin.
Saute them in olive oil until they are al dente, season with salt and pepper, splash them with a little sherry vinegar and toss with sliced mint leaves.
view art's profile
I got some of these at the Union Sq greenmarket last week and made Carciofi all Giudia (Jewish artichokes) with them. Basically trim them, spread out the leaves so they resemble a rosette and then braise them bottom-side down in a olive oil, then turn the heat up, turn them over so that the leaves are in the oil and let them cook until the leaves get golden and crispy. Let them drain and salt with flaky sea salt.
The hearts become meltingly sweet and the leaves turn into 'choke chips. Delicious.
My recent greenmarket find is turkish orange eggplants that look like a cross between a tomato and a persimmon and Pimientos de Padron, rare Spanish peppers that are popular at Tapas bars. You can see them all on my site if you're so inclined :-)
view ann's profile
sqkarn, do you happen to have that recipe for the homemade mayo avaialable? it sounds divine and it's one of the things i hope to learn to make this summer.
view universal mod's profile