A Contemporary Artichoke Dish Just in Time for Spring

You have probably heard of artichokes, if not eaten one. However, did you know this plant is not truly a vegetable but an edible variety of flower? It's true, the artichoke is actually a type of thistle. You may...

You have probably heard of artichokes, if not eaten one. However, did you know this plant is not truly a vegetable but an edible variety of flower? It's true, the artichoke is actually a type of thistle. You may know thistles as the pointy, purple flowers that are particularly popular in Scotland. But unlike those thistles, which become course and inedible upon blossoming, artichokes are harvested before their flower buds bloom. Thus, allowing humans to consume them in a variety of tasty manners.

Artichokes
Artichokes

The artichoke is a splendidly diverse plant where cooking is concerned. Used in soups, salads, and eaten on its own, it has been a delicacy for centuries. The artichoke is perhaps best enjoyed when freshly harvested, however, rather than eating one that has been shipped to a region where it's not in season.

Luckily, spring is finally here and it has brought a bountiful harvest with it. Whether you get your spring produce from a grocer, farmers market, or grow your own, you should be sure to include the artichoke on your ingredients' list.

If you are new to cooking with artichokes, we suggest you try the following recipe to get you started:

Artichoke Pita Pizza with Feta Cheese

Illustration - Traditional Pizza With Artichoke
Illustration - Traditional Pizza With Artichoke

Ingredients:

  • 2 pita rounds
  • 2 tablespoons olive oil
  • 1-1/2 cup sliced artichoke hearts
  • 8-oz sliced mushrooms
  • 1 cup chopped white onion
  • 1 cup arugula
  • 1 teaspoon basil
  • 2 cloves garlic, minced
  • 2 cups feta cheese

Directions:

  1. Preheat your oven to 375 degree Fahrenheit. Place the two pita rounds on a cookie sheet and set aside.
  2. In a skillet, heat one tablespoon of olive oil.
  3. Add the artichoke hearts, chopped onion, and minced garlic cloves.
  4. Saute until the artichoke hearts become tender and the onions have caramelized.
  5. Drizzle the remaining one tablespoon of olive oil on both pita rounds.
  6. Now, evenly distribute the sauteed onions, artichoke hearts, and garlic.
  7. Layer with arugula, mushrooms, and feta cheese.
  8. Sprinkle with basil.
  9. Bake in heated oven for 20 minutes and allow to cool.

These pizzas are great for late lunches or light dinners, and pair exceptionally well with sweet, fruity wines. This is, of course, only one way you can utilize artichokes for your spring menu. For more suggestions, feel free to contact us. We'll try to answer any questions you have. Thank you.