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       "Awesome Artichokes!"
                                                                                        March 19, 2009 - Vol. 2, Issue 6
In This Issue
March's Special Feature
Spring 2009 Classes
Anatomy of an Artichoke
How to Prepare and Eat an Artichoke
CW's Smart Artichoke TIps
Q & A
Cookbook Review
Artichoke Recipes
Store Hours
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Harbinger of Spring
Hang out in the produce department during March and you'll easily overhear - "What's this?" Or perhaps, "How do you cook these?" Or, "How do you eat it?" Artichokes, the culinary equivalent of the first robin of spring, are one of the most delectable vegetables around in our opinion. They have a unique, delicate taste that's irreproducible by any cook's alchemy. We've all had them -- on pizza, in dips, in a pasta sauce -- but tackling a fresh one seems akin to butchering one's own cow in order Artichoketo get a steak! Fortunately, it's not nearly that difficult. Artichoke growers are reporting a "heavier than usual" harvest this year due to favorable weather conditions. In this issue we'll dissect an artichoke for you, demystify how to prepare and eat fresh artichokes, and answer questions about tools used in preparing artichokes and other spring vegetables. We finish with three recipes that showcase artichokes in some contemporary presentations.
March's Special Feature
Fry Pan

DON"T MISS THIS GREAT DEAL!

All-Clad 12" Fry Pan with Cover
Reg. $180.00    SPECIAL $89.99
Limited Time Special!

Cooks'Wares features many 'Try-Me' pans, so you can start your collection of All-Clad World Class Cookware with little investment!  Featured this season is a 12-inch Covered Fry Pan in the Stainless Steel finish, regularly $180.00 for the Very Special Price of $89.99 - that's a 50% SAVINGS on Top-of-the-Line American-made All-Clad Cookware!  This 12" All-Clad Fry Pan is an outstanding value.  It is the top-rated fry pan in Cook's Illustrated testing as reported in their January 2009 issue.  Come in to Cooks'Wares and see our other All-Clad specials at great savings - you'll be glad you did!

Spring 2009 Cooking Classes
SPRING 2009 COOKING CLASSES
Online, In-Person, or by Telephone
Harper's Point classes - Call 513-489-6400   Settler's Walk classes - Call 937-748-4540

www.cookswaresonline.com

To view the full schedule and all of the details, visit our website now and plan some fun this winter!  Limited seating -- Plan early, then Register!

Upcoming March Classes:  (View Mar and Apr classes at our website).

Thu, Mar 19 - An Evening in Parma with Diane Phillips
Harper's Point from 6:30 - 9:00pm. $70

Fri, Mar 20 - Spring into Spain with Diane Phillips
Harper's Point from 6:30 - 9:00pm. $70 Beef in Sauce

Sat, Mar 21 - Cupcake Decorating Workshop with Pat Deal
Settlers' Walk from 11:00am - 1:30pm. $60 - Hands-On!

Tue, Mar 24 - Dinner Party - InCahoots Style with Rick Rogers
Harper's Point from 6:30 - 9:00pm. $40

Tue, Mar 24 - Stuffed Full of Goodness with Jaime Carmody
Settlers' Walk from 6:30 - 9:00pm. $35

Mon, Mar 30 - Chef Paul's Favorites with Paul Dagenbach
Harper's Point from 6:30 - 9:00pm. $50

Tue, Mar 31 - BRAVO! Italian Kitchen with Curtis Sizemore or Ben Draughn
Settlers' Walk from 6:30 - 9:00pm. $40

Upcoming April Classes:

Wed, Apr 1 - American Cuisine - A Melting Pot with Marilyn Harris
Harper's Point from 6:30 - 9:00pm. $65
Strawberry Crepes

Thu, Apr 2 - Fabulous Fresh Fish with Herbert Schotz
Settlers' Walk from 6:30 - 9:00pm. $45

Tue, Apr 7 - Top Style Quick and Easy Meals with Glen Pyle
Settlers' Walk from 6:30 - 9:00pm. $40

Wed, Apr 8 - Simply Impressive Crêpes with Heather Poast
Harper's Point from 6:30 - 9:00pm. $35

Wed, Apr 8 - Saucy French Crêpes with Lorraine Gose
Settlers' Walk from 6:30 - 9:00pm. $40

Thu, Apr 9 - Carrabba's - Simply Delicious with Dan Rodabaugh
Harper's Point from 6:30 - 9:00. $45

3 Ways to Register: On-Line, In Store, or by Phone
Harper's Point classes - Call 513-489-6400     Settlers' Walk classes - Call 937-748-4540    www.cookswaresonline.com
10% Discount on merchandise purchases on the day you attend class!  (excluding kitchen electrics).
Anatomy of an Artichoke
Artichoke in FlowerA staple ingredient of Mediterranean cuisine, nearly all American artichokes are grown within a fifteen mile radius of Castroville, California, the "Artichoke Capital of the World." Located south of San Francisco in the Salinas Valley, Castroville has built it's identity around the artichoke in creative ways; you can join the 50th Annual Artichoke Festival this year on May 16 - 17, 2009.

Understanding the structure and components of an artichoke is the first step to reaping their enjoyment. An artichoke is the flower bud of a perennial thistle plant.  Strong stems support the formation of several flower buds per plant early each spring. A second, smaller harvest occurs in the fall. Newer, annual varieties have recently spawned a year-round artichoke crop. If left unharvested, the artichoke would turn into a large, violet-blue thistle flower. But, before the bud opens to flower, the artichoke is plucked for the kitchen.

Artichoke Anatomy Diagram

The artichoke harvest furnishes fresh artichokes for the produce market and plenty of artichokes for canning and freezing.  Processed artichokes, available all year-round, show up as whole hearts, quartered hearts, or as artichoke bottoms.  

Three Types of Artichokes

At just 25 calories per whole, large artichoke, they are nutritional dynamos!  Artichokes have the USDA's "superfood" status; they rank seventh out of 1000 common foods for their total-antioxidant-capacity-per-serving.

How to Prepare and Eat an Artichoke
Wrangling a fresh artichoke can be a bit intimidating, but after one encounter you'll be an expert!

Basket of ArtichokesChoosing a Fresh Artichoke - Choose an artichoke that is fresh in appearance and feels heavy for its size.  Minor brown or white spots on the outer leaves are inconsequential, but the artichokes should not appear dehydrated.  A really fresh artichoke will have "squeaky leaves" when rolled between your hands.  Artichokes come in various sizes:  Jumbo (softball-size), Large (baseball-size), Medium (tennis ball-size), and Baby (golf ball-size).  Once purchased, store them in an airtight plastic bag in your refrigerator's vegetable section.

Preparing a Whole Artichoke for Cooking - Cut the stem of a jumbo or large artichoke to about 1-inch in length, or flush with its bottom if your final presentation calls for an "upright or standing" artichoke.  Remove the small leaves along the stem and a few of the outermost leaves by snapping them off at the base.  Using a serrated knife, cut the top of the artichoke away.  Trim the tips of the remaining leaves with kitchen shears to remove the sharp thorns.  Rub the cut edges of the artichoke with lemon, or immerse the entire artichoke in a bath of acidulated water.  View a video.

Base Cuts
Base CutsCooking an Artichoke - Large or jumbo artichokes may be prepared in a variety of methods:
Steaming - using a steamer basket in a large pot, place the artichokes stem-side down beside each other.  Steam for 30 to 50 minutes; adjust the time according to the size and number of artichokes.  Check the water level periodically to ensure enough steam and to avoid a dry pot. Insert the tip of a knife into the thickest portion of the heart to test for doneness.
Boiling - place prepped artichokes in a pot of boiling, salted water for 25 to 40 minutes or until tender. Adjust time according to the size and quantity of the artichokes.
Microwaving - using a microwave safe bowl, place the artichokes in 1-2 inches of water.  Cover with a plate or vented plastic wrap.  For jumbo artichokes, cook on high for 12-15 minutes; for medium-sized artichokes, 7-10 minutes.Top Cut
Grilling - to grill artichokes, boil, microwave, or steam the artichokes first.  Halve the artichokes; brush the cooked artichokes with olive oil, and place on the grill, turning at least once.  Grill until nicely browned and suitably branded with grill marks.
Roasting - to roast artichokes, boil, microwave, or steam the artichokes until not quite tender -- 10 minutes shy of doneness.  Drain, brush with olive oil and bake in a hot oven  (400-425° F) for 10-20 minutes, or until tender and lightly browned.  

How to Eat a Fresh, Whole Artichoke - For such a large vegetable, only a small portion of the artichoke is edible:  the heart, the inside of the stem, and the small pithy portion of each leaf that attaches to the heart.  Serve one whole artichoke per person.

How to Eat an Artichoke

Accompaniments for Artichokes - As a native of the Mediterranean, the artichoke blends perfectly with other flavors of the region. And, if there's an arranged marriage to be made with an artichoke, it's with the lemon. Begin with using a lemon to rub the cut edges of the artichoke to decrease any browning.  Artichokes may be boiled in water with lemon added, or for added flavor, boil artichokes in broth.  Serve whole artichokes with individual side dishes of sauce for dipping.  Some of our favorite sauces include Hollandaise, Creamy Garlic, Greek Style dressings, melted butter, or even mayonnaise-based sauces.

Cooks'Wares' Smart Artichoke Tips
One of the best parts of spring is the reintroduction of the season's produce.  Along with asparagus, spring onions, and tender greens, artichokes prognosticate the summer bounty ahead. Dazzled by their reappearance and fresh colors, we renew our vow to "eat more veggies!"  Gear up for the season with tools that will make vegetable preparation easy and quick.Cutting Board with Knife

Cutting Boards - An abundance of cutting board styles and sizes are available for the garden-conscious kitchen. A basic kitchen will have multiple cutting boards available for different preparation steps. Keep at least one board exclusively for onion and garlic prep.  A small 5 x 8"  board works well for small jobs, and a larger 10 x 14 handles most other tasks. Wood, bamboo, and plastic composite are the most commonly available material choices for cutting boards. 

Paring KnifeKnives - Sharp knives in a size and shape suited to the task are a necessity.  For most vegetable prep, a 4-inch paring knife is an all-around tool - large enough to handle the task, yet small enough for dexterity and finessing.  We also recommend a serrated vegetable knife that you'll find indispensable for cutting tomatoes, stone fruits and much more.  Knives with a ceramic blade eliminate the oxidizing/browning reaction incited by a metal blade.  A plastic lettuce knife makes quick work of green, leafy bunches.

Kitchen ShearsKitchen Shears - A pair of scissors kept handy in your knife block simplifies so many things in the kitchen.  The thorny tips of artichoke leaves are easily snipped, grape bunches portioned, chickens parsed, twine cut to size, and so much more.  Make sure your kitchen shears come apart for easy, thorough cleaning.

Brushes & Peelers - Vegetables from the garden often require a good scrubbing.  Choose from handy palm brushes or brushes with handles.  Chose sturdy bristles for root vegetables, and soft bristles for delicate foods such as mushrooms.  Peelers also come with multiple options. Ceramic PeelerMost individuals find a peeler with a double cutting edge the most valuable.  Like knives, a ceramic blade will keep the vegetable and metal from reacting and turning the vegetable brown.

Collapsible ColanderColanders & Spinners - Rinsing and draining vegetables is facilitated by a colander. Many have discovered the collapsible colander that adjusts to fit across your kitchen sink, then flattens for easy storage. Salad spinners yield crisp, freshly dried greens that will eagerly accept your freshly-made dressing.

Vacuum StorageSteamers - Hands-down, the best way to preserve the nutritional value of vegetables is to steam them.  Steam cooks at a higher temperature than boiling water while not diluting the food's nutrients.  Choose from silicone steaming baskets, or adjustable metal steamers.

Storage Containers - Keep your produce fresh and maximize its shelf life with vacuum-style containers.  Place freshly purchased vegetables in these containers and extend their usability by several days.  Or, try "green bags" that absorb decay-provoking gases and allow your produce to remain fresher longer.

Cooks'Wares' Smart Artichoke Tips
Tip #1:   Try one of our favorite dips, the "C3."  C3 stands for "a Cup, a Cup, and a Can."  Mix a cup of mayonnaise, a cup of finely shredded Parmesan cheese, and oMarinated Artichokesne can of finely chopped artichoke hearts.  Place in a small baking or soufflé dish, and bake at 350° F for 1 hour or until the top is just lightly browned.  Serve warm with your favorite crackers or thin slices of baguette.

Tip #2:  Marinated artichoke hearts are a popular year-round way to enjoy artichokes.   Use marinated artichoke hearts on salad, pizza, pasta, or a pan of grilled vegetable.  Save the oil from the packed artichokes for use in salad dressings or other vegetable preparations.

Tip #3:  If your artichoke comes with a long stem, trim off the first half inch and discard.  Make a second cut to leave the artichoke with a 1-inch stem, or nearly flush with the bottom of the artichoke if you intend to "stand" your artichoke when serving.  Keep and cook the extra stem pieces along with the artichokes and enjoy the stem's center as a "cook's treat!"

Plated ArtichokeTip #4:  Artichokes are a great "do-ahead" dish.  Artichokes may be steamed or boiled a day ahead of time, then successfully reheated whether serving whole, grilled, or roasted.  Drain the cooked artichokes, set upside-down, cover well, and refrigerate overnight.

Tip #5:  Use a large or jumbo artichoke as a bowl for sauces and dips.  Cook the artichoke, then gently pry the leaves open, remove the inner choke, and place the sauce or dip in the center.
Q & A
Q & A LogoQ:   What is acidulated water?
A:   Many vegetables and fruits will turn brown rapidly when their cut surfaces are exposed to air in a process known as oxidation. The browning, or oxidation may be reduced greatly by immersing the food in water that has been amended with an acidic component such as lemon juice or vinegar. The treated water is known as acidulated water.

Knife and Cutting BoardQ:   Which is more sanitary: wooden cutting boards or plastic cutting boards?
A:   There are conflicting studies as to which material is actually more sanitary.  Wooden cutting boards have a natural antimicrobial character, while plastic cutting boards are thought to be easier to get clean.  What is potentially dangerous with either material are deep cuts or knife scars that capture dangerous bacteria and contaminate otherwise safe foods. Evaluate your cutting boards often and update as needed.

Q:  What is an artichoke plate?
A:  An artichoke plate is a specific dish slightly smaller than a dinner plate. The plate has an indentation for cradling a whole, upright artichoke, wells for dipping sauces, and locations for placing the discarded leaves. Fashion your own artichoke service with a plate accompanied by a dipping bowl. Place the dipping/sauce bowl on a napkin or fabric coaster to prevent slipping and sliding.

Q:  What is the best way to clean a cutting board?
A:  To reduce cross contamination of foods and potential food-borne illness, keep your cutting boards clean. Use separate cutting boards for raw meat and other foods.  Clean cutting boards with hot, soapy water. (Never submerge a wooden cutting board in water; it will soak up water and then crack when drying). Occasionally sanitize cutting boards with a solution of 1 teaspoon chlorine bleach in 1 quart of water, or with full-strength white vinegar.  Allow the solution to set on the board for a few minutes, rinse, and allow to dry completely before storing.  Store cutting boards in a dry location.  Bacteria has a difficult time surviving without moisture.
Cooks'Wares' Cookbook Review
Chez Panisse Vegetables by Alice Waters published by HarperCollins Publishers, Inc., New York, NY. Copyright 1996.  

CookbookChez Panisse Vegetables is a great companion for approaching the growing season ahead. From "A to Z" each vegetable is celebrated with a comprehensive introduction, followed by recipes that showcase the produce in its best light.  Chez Panisse, for those unfamiliar with the tradition, is a restaurant founded in 1971 in Berkeley, CA.  The philosophy of its founder and executive chef, Alice Waters, is to create a food experience that allows diners to "partake of the immediacy and excitement of vegetables just out of the garden, fruit right off the branch and fish straight out of the sea."  Chez Panisse was an early proponent of sustainable agriculture and has been the epicenter for the trend of fresh, locally-sourced food prepared exquisitely.  Chez Panisse has been the coveted training ground for many of today's chefs and the source of pride for those involved in creating and sustaining the tradition.  Alice Waters is an icon in the culinary world with numerous accomplishments and achievements to her credit. Chez Panisse Vegetables is one of those books that is equally at home on the nightstand as in the kitchen.  The color linocut images that illustrate the book are beautiful works of art to be savored along with the recipes.

Artichoke Recipes
Recipes excerpted from Chez Panisse Vegetables by Alice Waters.  Published by HarperCollins Publishers, Inc. Copyright 1996.  Reprinted with permission. All rights reserved.

Artichoke and Pink Grapefruit Salad

Artichoke and Grapefruit SaladThis salad is the perfect side for the transition into spring. The primary ingredients bridge the seasons with winter's pink grapefruit and spring's artichoke bottoms.  The bold pink of the fruit and the subtle green of the artichoke interlaced on the plate make an attractive visual presentation. The dressing is simple - your best, most flavorful olive oil and fresh cracked pepper.  The citrus bursts in the mouth with each bite and blends with the artichokes' unique flavor. Use the bottoms of freshly cooked artichokes, or in a pinch, a can of artichoke bottoms.

Click here to view the recipe.

Click here for a printable version of the recipe (PDF format).


Stuffed ArtichokeArtichokes Baked with Anchovy Stuffing

A riff on classic Italian stuffed artichokes, this version counts on the bed of onions and olives to infuse their flavors into the artichoke and the stuffing.  The stuffing is a simple mix of bread crumbs, lemon, parsley and a hint of anchovy. The tender artichokes are stunning presentations on the dinner plate.  Serve with wedges of lemon and enjoy each leaf as you work toward the prize at the center.

Click here to view the recipe.
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Click here for a printable version of the recipe (PDF format).

Artichoke Ragout with New PotatoesRagout

Another celebration of spring, this combination of artichokes, new potatoes, and spring onions is a new favorite of ours. Lightly sautéed onions start the dish with artichoke hearts and cooked potatoes added in succession.  A smooth, natural sauce forms from the vegetables.  It's hearty, springtime fare worthy of casual supper or a formal dinner.

Click here to view the recipe.

Click here for a printable version of the recipe (PDF format).


Enjoy the beginning of spring!
Mary Fricke
Cooks'Wares, Inc.
e-mail:  cookswares@aol.com
website:  www.cookswaresonline.com
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