Baby Artichokes

Spring time was always a good time growing up because it meant giant artichokes appeared on the dinner table (or TV tray).  Anything that I got to eat with my hands, and scrape on my teeth no less, was a real winner in my book.  Let's face it, artichoke leaves are a butter delivery system (or mayo delivery system for you heathens - snort) and the heart, well, let's just say coagulated cold butter never tasted so good. 

I've also always been a big fan of marinated artichokes, especially with pesto and melted cheese sandwiches, and my pizzas often proudly display a layer of the canned variety.  But not until recently did it occur to me to actually pick out some baby artichokes and explore some fresh possibilities.  So a pound of baby artichokes, some bacon for the fatty goodness, and dandelion greens for a bit of a bite, and I was off to cook these little beasties myself.

Trimming the outer leaves is easy, and after cutting them in half, I made sure to place each tender, exposed choke into acidified water (with lemon) to help prevent browning.  They turned a bit brown anyway, but I cooked them in a vinegar bacon sauce so it didn't really matter.  I love wilted salads with a warm vinegar sauce and used this recipe as a base.  I added a lot more vinegar though, (and way less mustard) it didn't seem like enough dressing for me and I like it with a lot of bite.

A layer of dandelions, a layer of artichokes and the dressing, sprinkled with bacon and egg.  The artichokes were tender and perfect with that characteristic astringent artichoke flavor, and the bacon always adds a nice smoky contrast.  The dandelion greens were beautiful and tasty, though next time I would select some that are a bit less woody and perhaps cut the leaves smaller.  It also could use some shallots in the dressing for that oniony sweetness, but overall, a somewhat healthy and definitely fun way to cook with these spring lovelies.

Comments

[shuna]

Acidulated water is not all it's cracked up to be. Artichokes oxidize in hot water and the air, no one can stop that. And, for me, it interrupts the funky unique taste of the artichoke anyway, which is why I'm there with them in the first place, so I never do it. {although I might if I were serving them raw.}
This salad looks really delicious! I love seeing new ways of composing things. This past winter was all about salads for me, and I made some strange ones.
A dandelion green tip: use sharp scissors to cut the leaf close away from the stem. Easier without a knife, and more precise.
Thank you for succint and tasty posts!