Artichokes are the vegetables that show up to the party wearing full armor and still manage to be charming. They look intimidating, like they might demand a secret password, but peel back a few layers and they reveal a soft, buttery heart that wins everyone over.

These globe-shaped buds come from a type of thistle, which explains their dramatic wardrobe. But despite the prickly exterior, they’re total sweethearts in the kitchen. Steam them, roast them, or grill them; whatever you choose, they reward you with tender bites that taste a little nutty, a little earthy, and very “I’m worth the effort.”

They’re also nutritional overachievers, packed with fiber and antioxidants, but they don’t brag about it. They’re too busy being dipped in lemon butter or folded into creamy pastas.

Lake Tahoe Markets has artichokes in the mix, too—fresh, fun, and ready for whatever you’re cooking. They add a little Mediterranean charm to our mountain produce haul, one tender heart at a time.

In short, artichokes are proof that sometimes the most lovable ingredients are the ones that make you work just a tiny bit for the good stuff. And honestly, that’s part of their charm.

Stuffed Artichokes

This Ultimate Stuffed Artichoke Recipe is out of this world.  Serve it for a scrumptious vegetarian first or main course. It’s great for sharing too, and is one of my favorite artichoke recipes ever!
 
2 large artichokes
¼ cup lemon juice, divided
4 cups vegetable broth
½ cup bread crumbs
1 clove garlic, minced
1 clove garlic, pressed
¼ cup red onion, finely chopped
2 Tbsp. fresh flat leaf parsley, chopped
2 carrots, finely grated
2 large Swiss chard leaves, chopped
½ tsp. salt
½ tsp. pepper
2 tsp. olive oil
¼ cup feta cheese
 
Trim the top 1 inch off each artichoke.  Place two tablespoons of lemon juice into a small bowl, and dip the cut top of each artichoke into the juice.  Bring vegetable stock, 2 tablespoons lemon juice and pressed clove of garlic to a boil in a large saucepan.  Reduce heat to medium and place the artichokes top down into boiling liquid.  Cook for 12-15 minutes or until a knife can be easily inserted into the bottom of each artichoke.  Remove from liquid, drain and allow to cool.  Preheat oven to 350 degrees. 
 
While artichokes are cooling, place bread crumbs, onion and minced garlic into a glass bowl (with a lid).  Add 1 cup of the boiling broth (that the artichokes were cooked in) and stir.  Cover bowl and allow to sit for 30 minutes, until broth has been absorbed.  Stir in carrots, chard, parsley, salt, pepper, olive oil and feta.
 
Once the artichokes have cooled, separate leaves from center.  Use a paring knife to remove the inner choke (fuzzy red-tipped leaves). Spoon half of the breadcrumb mixture into the center of each artichoke.  Place artichokes face-up into a baking dish and spoon 2 tablespoons broth liquid onto each artichoke. Spoon 1/2 cup additional broth into the bottom of the dish.  Bake for 15 minutes.

Jill Rozier, Lake Tahoe Markets

www.LakeTahoeMarkets.com