Pinsa primavera with anchovy

For ➍ 

2 pinsa bottoms

400 g baby spinach

1 clove garlic

140 g green pesto

125 g marinated artichoke hearts

50 g anchovy fillet

250 g mozzarella

2 tbs dried oregano

spicy olive oil

nutmeg

salt & pepper

Preheat the oven to the highest setting. Rinse the spinach and drain well. Peel and chop the garlic. Stew the garlic and spinach in a pan with olive oil, season with pepper, salt and nutmeg. Scoop them out of the pan and drain well in a colander. Press out all the liquid with the rounded side of a spoon.

Drain the anchovies and artichoke hearts. Halve the artichoke hearts. Spread a layer of pesto on the pinsa bases and spoon the spinach in heaps on top. Finish them off with the halved artichoke hearts and anchovy fillets. Tear the mozzarella into pieces and top the pinsas with it. Season the pinsas with the oregano and bake them in the oven for 10 minutes.

Finish the pinsas with a little (spicy) olive oil and the extra spinach. Cut them into pieces and serve.

Tortiglioni con carciofi (pasta with artichokes)

For ➍
350 g tortiglioni*
4 fresh artichokes**
2 tbs unsalted butter
10 cl dry white wine
vegetable bouillon cube
2 cloves garlic
juice of ½ lemon***
5 cl extra virgin olive oil
1 tbs parsley
salt & pepper
Parmigiano cheese****

Set pasta water to boil. Clean the artichokes, stripping off the outer leaves and removing the fuzz from the choke if need be, and then slice them, putting the pieces in a bowl of water acidulated with the lemon juice as you go, to keep them from darkening.

Heat the oil and butter, sauté the garlic for a few minutes. Add the drained artichokes. Cook for a few minutes, stirring, add the wine and the bouillon cube, cover, and simmer for about 30 m. Add more liquid if the sauce appears to be drying out.*****

Meanwhile, cook the pasta, season it with the sauce, and serve (with Parmesan cheese****).

*Or any other short tubed pasta.
**Use thawed and cleaned artichokes instead.
***Only when using fresh artichokes.
****Optional.
*****Use a mix of artichoke hearts and canned tomatoes instead. Simmer for 20 m.

Poulet Père Lathuille (Paris sautéed chicken fricassé with artichokes)

For ➏
1 Gâtinais chicken
3 flat parsley sprigs
20 g butter
crust:
300 g (or 3) Agria potatoes
3 globe artichokes
50 cl groundnut oil
30 g clarified butter
garnish:
50 g butter
1 bulb young garlic
1 bundle scallions
25 cl milk
100 g T55 flour

Remove the legs and breasts from the chicken, cut them into small pieces. Make a chicken stock with the carcass. Chop the parsley. In a sauté pan, brown the chicken pieces in butter. Drain, deglaze with a little chicken stock and add the parsley. Set aside.
Wash and peel the potatoes. Prepare the artichokes. Cut the potatoes and artichokes with a mandolin into 3 mm thick slices, and shape into 3 cm-diameter circles with a pastry cutter. Blanch the artichokes in boiling salted water and cool immediately. Brown the potatoes in a deep-fat fryer at 140°C and drain them on a clean cloth.
Line a 18 x 6 cm (copper) mould with overlapping alternate slices of potato and artichoke, and add the chicken pieces.
Fill up the mould with clarified butter and leave to stand for 5 m in the fridge.
Immerse the mould in an oil bath, and leave to cook for 10 m at 180°C until it turns a beautiful blonde colour.
In a pan, confit the garlic gloves in butter. Cut the scallions into 3 mm thick slices with a mandolin.
Plunge the scalllion slices in milk, drain, coat with flour and fry them at 140°C.
Place the chicken dish in the middle of the plate and decorate with scallion rings and garlic cloves. Pour over the chicken stock.

This recipe of chicken with potatoes and artichokes reminds us that Paris and its surroundings were once full of artichokes. It was created in 1765, by a cook named Lathuille, who ran a Parisian guinguette. This establishment, located near the barrier of Clichy, was known for its sautéed chicken, but also for its tripes in the fashion of Caen and a cellar with excellent wines. On March 30, 1814, during the fall of the Empire, Marshal Moncey installed his command post there, in a show of honour against the coalition armies. Père Lathuille distributed all his provisions and bottles to the French soldiers, so that the enemy could not take them. This 'patriotic' act contributed to the success of his restaurant once peace returned. In 1906, the guinguette became a café-concert. These days, number 7 avenue de Clichy, the former grande rue des Batignolles, houses a movie theatre, le Cinéma des Cinéastes.
Use the easier variation recipe with mushrooms.

Polpettone con carciofi e mozzarella (Italian meatloaf with artichokes & mozzarella)

For ➍-➏
6 artichokes
rice flour*
600 g of minced meat (half beef, half pork)
200 g of mozzarella
100 g of cooked ham, sliced
50 g of grated Parmigiano
4 eggs
breadcrumbs
50 g butter
nutmeg
1 clove garlic
extra virgin olive oil
salt & pepper

Clean the artichokes by removing the tough outer leaves, remove the internal beard and cut into wedges.
In a large pan, put 6 tbs of olive oil and the garlic clove. Pre-heat and add the artichokes, rolled in rice flour*, salt and stir. Add half a cup of water and cook for about 20 m, adding more hot water if necessary. When the artichoke is tender, turn off, remove the garlic and let cool. If you prefer you can coarsely chop the artichokes with the crescent moon.
In a bowl mix the minced meat with 2 eggs, grated Parmigiano, a pinch of nutmeg, salt and pepper, add the breadcrumbs if the mixture is too soft.
Spread the mixture onto the baking sheet while maintaining a thickness of about 3 cm, mix well and cover with slices of ham. Now put the artichokes and then the coarsely chopped mozzarella on top.
Use parchment paper to roll up the meatloaf. Baste with the remaining beaten egg and cover with in bread crumbs. Put it in a lightly greased baking dish and pour over a little olive oil and some butter.
Bake at 200°C for about 1 h, basting occasionally with the sauce that will be formed.
Let cool and cut into slices. Eat warm or cold.

*optional.

Artichoke & carrot risotto

For ➍
250 g rice for risotto
½ l (chicken) stock (2x the quantity of ice)
1 shallot, peeled & chopped
2 carrots, peeled & cut into brunoise*
2 celery stalks, rinsed & cut into brunoise*
6 artichoke hearts (in oil), drained & chopped
a few twigs (young) thyme
butter
50 g Parmigiano cheese

Heat a little olive oil in a casserole over medium heat. Stew the shallot. Stir, avoid browning.
Add the rice and let it fry for 1 minute. Stir frequently.
Pour the chicken broth in the pot and put the lid on the pot. Let the rice cook on a low heat, without stirring. Cook for 10-12 m.
Heat a little olive oil in a pot over medium heat. Sauté the artichokes, carrots and celery.
Chop the fresh thyme leaves. Add to the vegetables for a few m. Season the vegetables with a little salt and pepper.
When the rice is cooked, add a pat of butter in the pot. Stir in the melted butter carefully through the risotto, using a wooden spoon.
Add the steamed vegetables to the risotto.
Grate the Parmigiano cheese into the risotto and stir with a wooden spoon. If the risotto is too firm, add an extra scoop of chicken stock. Stir gently and taste. Season with pepper.
Stir gently and taste. Season with pepper.
Serve as a main course or as a side dish with crown of lamb.

*brunoise: cut in 2 in the length, slice the pieces.

Read the tip on making a quick risotto.

Artichauts à la barigoule (Provençal braised artichokes)

For ➍
4 medium artichokes (or 8-12 small purple artichokes)
2 lemons, quartered
120 g smoked bacon
3 tomatoes
1 onion
1 clove garlic
20 cl dry white wine
50 g butter
salt & pepper
savory, coriander, rosemary, thyme, oregano & sage

Drop lemons in a pot of fresh water.
Pull the stems of the artichokes and wash.Cut the leaves halfway up and cut them in half lengthwise and remove the hay with a small sharp knife. Put them in lemon water.
Melt half the butter in a pan and stir-fry the artichokes quickly over high heat. Add salt and pepper and set aside.
Dip the tomatoes for a few s in a pot of boiling water, then peel them, remove the seeds and cut them into large cubes.
Peel the onion and garlic, slice them.
Fry the bacon, onion and garlic in the remaining butter, add the tomatoes, salt, pepper and herbs and simmer for 3-4 m.
Top each artichoke half of this farce, put them in a casserole dish, pour over the white wine and simmer 1 hour.
Serve as a vegetarian main dish or as a side dish with fish or lamb.

'Barigoule' is a way of making a farce for artichokes. Instead of tomatoes,you could use carrots or/and mushrooms.

Artichoke & olive crostini

For ➍
1 garlic clove, peeled and smashed
1 cup (120 g)large green pitted olives
1 tbs capers, rinsed and drained
6-8 medium canned artichoke hearts, drained
6 cl extra-virgin olive oil
8 large slices of crusty bread

Preheat the oven to 200°C.
In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
Toast the bread on the oven rack for 6 m, or until crisp and browned.
Spread the olive paste thickly over the toasts and serve.

*Do ahead: the olive paste can be refrigerated for 2 days. Let it return to room temperature before using.

Risotto & vegetables variations

For ➍
Prepare the risotto the usual way.

Add 4 sticks of celery, sliced in 0.3 cm pieces, when the onions are soft. Include some of the leaves for aroma.

Add 12 bottled or thinned artichoke hearts, quartered, when the onions are soft.  Garnish with freshly chopped parsley.

Add 450 g fresky boiled asparagus, when the onions are soft. Replace ½ of the stock with the asparagus cooking water.

Add finely-shredded raw fennel and a drop of pastis, when the onions are soft. Add freshly chopped parsley.  Sprinkle with grated Parmigiano cheese before serving.

Read the tip on making a quick risotto.

Asparagus-stuffed eggs

For ➊➋ egg halves
6 large eggs
4 medium (green) asparagus spears*
2 ts very finely minced shallot, scallion or chives, plus a pinch extra for garnish
3 tbs mayonnaise, whipping cream, creme fraiche, sour cream and/or soft butter
½ ts smooth Dijon mustard (optional)
few gratings fresh lemon zest (optional)
salt & pepper

Hard-boil eggs. [Tip]..
Cook asparagus spears in salted simmering water until full tender, about 4 to 5 m [tip]. Drain and plunge in cold water. Drain and again and spread on towels to dry out as much as possible. Cut 1.5 cm off the tips of each spears and cut these tips lengthwise. Puree remaining asparagus. Remove the excess water from your puree by spreading it for a mi on a few paper towel layers.
Peel your eggs. Dip a knife in water before cutting each in half lengthwise for a cleaner cut. Shave a thin strip off the bottom of each so that it will not rock about in its dish. Remove the yolks and press them through a fine-mesh strainer to sieve them. Add asparagus puree, shallot or chives, mayonnaise or cream, Dijon or lemon zest (if using) and combine mixture until smooth. Season carefully with salt and freshly ground black pepper.
Spoon the mixture into each egg half, or use a piping bag with a star tip for a fancier presentation. Decorate each stuffed egg with a reserved asparagus tip, and the remaining with the extra shallot, scallion or chives.
Wrap tray in plastic and keep in fridge until ready to serve.

*Replace the asparagus purée with a purée of another spring vegetable such a artichoke hearts (choke and leaves removed, 1 should be sufficient), spinach, favas or peas. In each case you’ll want about 2 tbs drained purée per 6 whole eggs, and you’ll want to cook the vegetable until tender, blend it and drain the liquid a bit as explained below before mixing it into the mashed egg yolks. Adjust flavorings to the ingredient: artichokes go well with lemon zest and mayonnaise, peas with cream and mint.

A classic American starter from the 70's.

Baked Brie with herbed artichokes

For ➍-➏
1 (220 g) round of mild Brie, top rind removed
1 (275 g) bag frozen artichoke hearts, thawed, drained & thoroughly dried*
1 small garlic clove, pressed or minced
60 g grated Parmigiano cheese
2 tbs mayonnaise
2 ts finely minced Italian parsley
¼ ts kosher salt & freshly ground black pepper, to taste
toasted baguette slices, for serving

Preheat the oven to 220°C. Place the Brie in a round baking dish, a little bit larger than the cheese.
Combine the thawed artichoke hearts, garlic, Parmigiano; mayonnaise, parsley, salt and pepper in a mixing bowl. Taste and adjust seasoning. Spoon the mixture over and around the brie.
Bake until warm and soft but not oozing, 8 to 12 m.
Garnish with additional Parmigiano and parsley, if desired. Serve warm with toasted baguette slices for dipping.

*Use a 350 g jar of  artichoke hearts, drained and thoroughly dried, instead.

Spring vegetables' risotto

For ➍
1 onion, chopped
4 carrots, finely diced
2 stalks celery, finely diced
50 g fresh peas
100 g green beans, chopped
2 artichoke hearts, canned, diced fine
12 green asparagus tips
2 l boiling chicken or vegetable stock
100 g butter
400 g risotto rice
salt & pepper
60 g Parmigiano cheese, grated

Melt 50 g butter in a large pan and braise the onion. Braise carrots and celery for 5 m. Add peas, green beans and artichokes.  Stir briefly over low heat. Add the rice. Turn the rice over so every grain is coated.
Add a soup ladle of broth, when absorbed, add another. Add the asparagus after 15 m.
Keep adding broth for about 20 m and stir until the rice is al dente.
Remove the pan from the heat. Add pepper and salt.
Stir in the remaining butter and the Parmigiano and serve the risotto.

Read quick risotto tip.

Prawns & artichokes

For ➍
1 tbs olive oil
500 g large shrimp, peeled & deveined
1½ tbs dried red pepper flakes
2 garlic cloves, minced
400 g diced tomatoes
2 tbs chopped fresh flat-leaf parsley
1 ts paprika
½ ts salt
1 can (400 g) quartered artichoke hearts, drained

Heat oil in a large nonstick skillet over medium-high heat.
Add shrimps, pepper flakes, and garlic. Sauté 3 m.
Add remaining ingredients. Cook 3 m, stirring frequently, or until shrimp are done and mixture is thoroughly heated.

Barley salad with broiled feta & tomatoes

For ➍
230 g feta cheese, cut into 0.5 cm cubes
230 g small ripe tomatoes, such as San Marzano, halved
70 g pitted black olives, halved
10 g chopped fresh herbs such as oregano, rosemary & thyme
6 cl extra-virgin olive oil
200 g pearled barley
50 cl water
2 ripe avocados, cut into 1.5 cm cubes
455 g marinated artichokes, cut into wedges 1.5 cm thick
1 cucumber 230 g, seeded & chopped
60 g fresh basil leaves, thinly sliced
2 tbs fresh lemon juice
salt & freshly ground black pepper

Position a rack in the center of the oven and preheat the oven to 200°C.
Combine the feta, tomatoes, olives, herbs and olive oil on a foil-lined baking sheet and toss until well mixed. Bake the mixture for about 25 m or until the feta has melted and the tomatoes are soft and brown.
Meanwhile, bring the barley, water and ½ ts salt to a boil in a medium saucepan over medium-high heat. Reduce the heat to medium, cover, and simmer the barley for about 20 m or until it is tender. Fluff it with a fork and transfer it to a salad bowl.
Add the avocados, artichokes, cucumber, basil and lemon juice to the barley and toss to combine. Stir in the feta mixture.
Season to taste with salt and pepper. Serve.

Petto di pollo, pancetta e carciofi (chicken breast & artichokes)

For ➋
2 fillets of chicken, skin off
salt & pepper
30 ml olive oil
4 strips of pancetta
8 halves of artichoke with stalks, tinned or in a jar
60 g unsalted butter
juice of ½ lemon
1 small bunch of Italian parsley
Parmigiano cheese

Season the chicken and brush with olive oil. Place in a sauté pan over a moderate heat until golden (3-5 m). Remove from the heat and place the chicken on an oven or grill tray. Put in a 200°C preheated oven for 20-25 m or until cooked through.

Lay the pancetta on a separate grill tray and place in the oven with the chicken until crispy, about 15 m. Remove and set aside on kitchen paper.

Heat the remaining oil in the pan used for the chicken and place back on the heat. Add the artichoke halves cook for 4-5 m until just softened. Add the butter and allow to brown over a high heat. When ready, drizzle over with the lemon juice and scatter with torn Italian parsley.

To serve, divide the artichoke between two plates with a breast of chicken. Trickle over any juices left in the pan. Garnish with a criss-cross of pancetta and shavings of Parmigiano.

Orange chicken & artichokes risotto

For ➍
1 tbs olive oil
200 g Arborio rice
75 cl chicken stock
4 chicken breast halves, boneless & skinless
3 tbs butter
200 g sliced fresh mushrooms, orange cepes/porcini preferred
10 cl/3 tbs orange juice
1 tbs capers
100 g artichoke hearts
salt & pepper
3 tbs Parmigiano, grated

Heat olive oil in a large frying pan over medium-high heat. Add rice and stir 1 m. Add chicken stock. Reduce heat to medium-low and simmer 20 m, stirring frequently.

Cut chicken into bite-sized pieces. In a large frying pan over medium heat, melt butter. Add chicken and mushrooms. Sauté until chicken is fully cooked and tender (5-10 m). Remove chicken and mushrooms to a plate. Set aside.

Increase heat to high. Add orange juice to frying pan. Simmer until liquid is reduced to approximately 10 cl/ 3 tbs. Add capers and simmer 1 to 2 m.

Cut artichokes into chunks.

Add artichokes hearts, chicken and mushroom mixture, salt and pepper to the juice. Stir and simmer until thoroughly heated.

Remove from heat and pour over cooked rice. Stir and blend.

Sprinkle with Parmigiano. Serve immediately.

Read risotto tip.

Antipasti pasta salad

For ➏
1 or 2 tbs red wine vinegar (or lemon juice)
4 tbs olive oil
500 g rotini or other small ridged pasta, freshly cooked to tender, rinsed under cold water, & drained
1 jar marinated artichokes, drained & chopped
1 jar roasted red peppers, drained & cut into 0.5 cm thick strips (or freshly roasted peppers)
250 g mozzarella, cut into 1.5 cm cubes
250 g thinly sliced sweet soppressata or salami, cut into 2.5 cm pieces*
100 g brine-cured black olives, pitted & chopped
a handful of fresh flat-leaf parsley leaves

Whisk together red wine vinegar and olive oil in a large bowl.Add remaining ingredients and toss to combine. Season with salt and pepper.
Serve at room temperature.

*Use 300 g Italian sausage, cut in 1,5 cm cubes before braisng slowly in basil scented olive oil for 8 m. They will form bite-size pearls. Let it cool and remove skin before adding.

Read tip on cooking pasta for a cold salad.
Read more cold pasta salad recipes.

Pesce all'acqua pazza (Naples fish stew)

For ➍
4 tbs extra-virgin olive oil
1 l water****
2 tbs flat-leaf parsley, finely chopped
2 garlic cloves, chopped
12 grape or cherry tomatoes, sliced in half
¼ ts red pepper flakes*
1 ts sea salt
2 tbs fresh oregano
1 kg sea bass or red snapper fillets**

You need an ovenproof pan, deep and large enough to hold the fish in one layer and contain the boiling water.
Add the water, olive oil, garlic, tomatoes, red pepper, oregano and salt to the pan. Put on heat.
Turn the heat to medium and allow the water to simmer for 20 m.
Meanwhile, preheat the oven to 200° C.
Put the fish in the pan skin side down. Make sure it is covered by the water.
Put pan in the oven and cook for about 15-20 m.***
A few m before serving, add the parsley.
Put the fish on warm plates, with a little bit of the liquid and some tomatoes.
Serve with good tasty bread, that will absorb some of the liquid. A dry white wine, preferably South Italian or Sicilian, will make a nice companion.

*Use dried red peppers instead, or chop some peperoncini.
**Use any firm white fish, like codfish (merluzzetti).
***Another method keeps the pan on the stove, covers it and let the fish slowly cook for 15 m or so.
****Reduce the amount of water to get a thicker sauce.

The 'acqua pazza', meaning crazy water, is a method rather than a strict recipe. It is known all over the South of Italy as a kind of fish stew. (In Tuscany, a soup is called aqua pazza, but that is a different thing.) The name seems to be derived from a dish conceived by Neapolitan fishermen of the Isle of Ponza, before the coast of Naples. To avoid paying taxes on salt, an expensive state monopoly in the late 19th century, they went crazy and used salty seawater to cook fish. (No one uses seawater anymore, just add salt to the water...).
Depending on the kind of fish, the added ingredients might vary. Add fennel for instance or grilled artichokes. Replace some of the water with some white wine.
Try the posh gamberoni all'acqua pazza with shrimps, and fennel.

La sallada nissarda (salade niçoise)

For ➏
10 tomatoes, quartered
1 cucumber, sliced
200 g small broad beans, boiled
12 small artichokes, thinly sliced
2 green peppers, thinly sliced
6 small onions or scallions, thinly sliced
6 basil leaves, chopped
1 clove of garlic
3 hard boiled eggs, quartered
12 anchovies
100 g black olives
6 tbs olive oil
pepper & salt

Slice the garlic, rub a large salad bowl with it.

Put tomatoes, beans, artichokes, peppers, onions, anchovies and eggs in the bowl.

Make a dressing with 6 tbs of olive oil and the chopped basil. Add salt and pepper.

Put in the refrigerator for at least 1 h.

Add the cucumber just before serving, otherwise it will make the mixture too moist.

Serve as an entrée with some good bread, or as a side dish for grilled fish (or white meat or chicken).

The 'original' version of the salade niçoise, or at least a recently established agreement between Nice restaurants on historic ingredients and preparation, cutting the potatoes and green beans of the widely popular recipe, as it was written down by Escoffier.
Picture shows a fragment of a Berthe Morisot painting of the late 19th century Nice beach, accommodating tourists.
Read more Provençal recipes: fresh tuna & salade niçoise, salade niçoise dressing, Provençal garlic sauce, Saint-Tropez (Provençal) chicken.

Tartar of shrimps & artichokes

For ➋
2 artichoke hearts
4 large prawns (uncooked, shells on)*
1 tbs olive oil
3 branches parsley
3 branches coriander
1 ts walnut oil
2 tbs balsamic vinegar
salt & pepper
juice of ½ lemon
1 egg yolk
½ lemon, sliced into wedges

Chop the coriander and parsley. Cut the artichokes into cubes and sprinkle with 1 tbs of lemon juice. In a frying pan, heat the olive oil. Add the artichoke cubes and sauté for 1 m.
Heat another frying pan over medium heat. Sear the prawns on both sides for 1 m.
Remove the pans from the heat and set aside.
In a bowl, mix together the prawns, artichokes, parsley, coriander, walnut oil, balsamic vinegar, salt, pepper and lemon juice.
Break the egg yolk and mix into the mix and serve immediately with lemon wedges.

*Substitute crayfish for the prawns and it becomes a dish from Friuli.

A classic Sicilian appetizer.
Read more Sicilian recipes: Sicilian swordfish, Sicilian olive sauce, a Sicilian salad, Sicilian broccoli, spaghetti with tomatoes, capers & mint.

Oyster shallot vinaigrette

For 12 oysters
7 cl cider vinegar
⅓ tbs shallots, very finely chopped
⅓ ts black peppercorns, crushed

Mix the ingredients together and place in a glass jar.
Leave at room temperature for three days. Or slightly heat the ingredients for a few m and let the vinaigrette cool down for immediate use.Sprinkle over half opened oysters. Deep French creuses take the vinaigrette best.
Serve with a glass of cool Muscadet.

The vinaigrette can be used to enhance other foods like plain green salad or artichoke hearts. Add some croûtons. Use it f.i. in salade lyonnaise.