Roasted Artichokes with Green Garlic

This recipe comes from Shânti Wilson, CUESA's Market Chef.

You'll use this artichoke recipe again and again. You can chop the roasted artichokes and toss them with spaghetti, or you can puree them and fold them into a risotto at the end. You could also sauté a halibut fillet on one side, turn it over, top it with the roasted artichoke puree and some bread crumbs and finish baking the fish in the oven.

4 cups water, enough to cover the artichokes
2 lemons
6 medium artichokes
1/3 cup lemon juice
2/3 cup extra-virgin olive oil
1 stalk green garlic, root removed, cleaned and coarsely chopped
1 teaspoon minced fresh thyme or
½ teaspoon dried thyme
2 teaspoons kosher salt
Freshly ground black pepper, to taste

1. Preheat the oven to 325ºF
2. Add the water and the juice of two lemons into a non-reactive (no aluminum) bowl large enough to hold all the artichokes once they are trimmed.
3. Working with one artichoke at a time, bend the tough outer leaves backward until they break at the point where the tough leaf becomes part of the tender base; stop when you reach the more tender interior leaves that are at least half yellow-green.
4. Cut across the leaves at the point where the color changes from yellow-green to dark green.
5. Trim the stem and the base of the artichoke of its outer layer, removing any dark green bits. Halve the it lengthwise and scoop out the hairy choke. As the artichokes are trimmed, drop them into the bowl holding the lemon juice water and turn to coat. Toss occasionally to keep them coated with lemon.
6. Puree in a blender the remaining lemon juice, olive oil, green garlic, thyme, salt, and pepper to taste.
7. Place the artichokes into large skillet along with the lemon juice puree. Bring to a boil over moderate heat, tossing to coat the artichokes, then transfer to the oven and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes.

Notes:
• Chop the artichokes and add to your favorite pasta, rice or risotto
• Puree the artichokes and use as a sauce over halibut, chicken or tofu
• They are also great in salads, served coarsely chopped on bread topped with parmesan cheese or on a pizza with fresh goat cheese.

Serves 6