Slow Cooker Artichokes

 

The artichoke is my very favorite vegetable. A member of the thistle family, they first became popular in Italy...but over time they have become an American mainstay. The artichoke has two peak seasons...March through June and then September through October. That's when you'll find the great big meaty ones in your grocery store. Their popularity actually has them on the shelves year round, but the off-peak artichokes tend to be a lot smaller. 

The two edible parts of an artichoke are the leaves and the heart. For the leaves, you simply pull one off, dip it in butter and then scrape the flesh off between clenched teeth. They have a delicate, slightly nutty flavor...which is greatly enhanced by the lemon juice, butter and garlic added just as you slip them into your slow cooker. The heart gets eaten after all of the leaves are gone. It's the grand reward for  getting through all of the leaves. 

I've tried cooking my favorite vegetable a million different ways: steaming, roasting, baking, grilling, microwaving, etc. They all work to a degree, but still leave the meaty part a little on the tough side.This slow cooker method is, by far, the best method I have tried for rendering the meaty part of the leaf absolutely, melt-in-your-mouth tender.

INGREDIENTS

2 large artichokes

Kosher salt and fresh cracked black pepper

1 lemon, juiced

4 tablespoons butter

2 garlic cloves, minced

1 cup of water

DIRECTIONS

1. Preheat slow cooker on high setting.
2. Trim the artichokes: Cut the stems off so they lay flat. Cut off the very tops of the artichokes (see top photo).
3. Add the artichokes to the slow cooker. Season the tops with salt and pepper and pour half of the lemon juice over each artichoke. Cut the butter into slices and place on top of the artichokes, then sprinkle minced garlic over the tops.
4. Add water to bottom of slow cooker. Cover slow cooker and cook for 3-1/2 hours. Do not lift lid during this time.
5. Serve with melted butter.

Chicken Piccata

 

I am writing this on Monday, the 3rd day of October. And Becky and I are coming off of this weekend after 3 glorious meals. Friday was mesquite grilled tri-tip with hash browns. Saturday was pizza. And Sunday was bucatini with a San Marzano red sauce with beef and hot Italian sausage. So today is a perfect day to select some lighter fare.

Fortunately, I always have skinless, boneless chicken breasts on hand. Costco sells a 6.5 pound bag of them for less than $30. They are individually frozen and always identical in size, so it's easy to pop 2 out, thaw them and cook them up for dinner. So that is precisely what I will do tonight....thanks to this modified New York Times recipe and a box of rice pilaf from our pantry.

INGREDIENTS

2 boneless, skinless chicken breasts, halved horizontally

Kosher salt and black pepper

All-purpose flour, for dredging

4 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

1 small shallot, peeled and sliced lengthwise

1 lemon, halved (one half thinly sliced and seeds removed, the other half juiced)

1/2 cup chicken stock

1 tablespoon dijon mustard

2 teaspoons drained capers

DIRECTIONS

1. Season both sides of the chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet, heat 2 tablespoons of butter and olive oil over medium-high heat until the butter has melted. Add chicken and sauté until golden brown, about 3 minutes per side.
3. Remove chicken, place on a plate and cover with foil. Add shallot and lemon slices to the pan and sauté, stirring occasionally, until lightly caramelized and fragrant, 2 to 3 minutes. Mix stock and mustard and add to skillet. Simmer, until reduced by half, about 3 minutes.
4. Reduce heat to low, then stir in 2 more tablespoons butter, capers and lemon juice, Season with salt and pepper to taste. Serve the chicken with the sauce poured over the top.

Wine pairing: Zinfandel