For the Love of Artichokes

Learning of their massive antioxidant amounts has only strengthened Cafe Drake's love for the artichoke. Photos above were snapped in admiration of this oddball vegetable whilst awaiting pruning and trimming on our chopping block . . . the otherworldly appearance, the sculptural qualities called out to us and we hurd, ya'll. Hollah back if you love the duo of time-tested recipes below.

ARTICHOKE CAPONATA

2 cups artichoke hearts (buy if possible frozen from Trader Joe's) / 1 onion, minced / 2 tablespoons olive oil /2 cloves minced garlic
1/2 cup dry white wine / 3 tablespoons capers, drained / 1 tablespoon sweet basil

1. Saute artichoke hearts, onions and garlic in olive oil for 5 minutes.



2. Add Wine, capers and basil.



3. Serve hot or cold with toast points or toasted crusty bread.

FETTUCINI WITH BABY ARTICHOKES

This is one of the few pasta dishes at Cafe Drake we prepare with white flour pasta, necessary to preserve the delicate flavor of the vegetables. Serve as a side to broiled turbot fillets or stewed rabbit.

1 (16-ounce) package uncooked fettuccine pasta /20 fresh baby artichokes, trimmed to edible stage and quartered / 2 tablespoons lemon juice / 2 tablespoons extra-virgin olive oil /2 cloves garlic, minced / 1 cup white wine / 4 tablespoons butter, softened / 1 cup freshly grated Parmesan cheese / Salt and coarsely ground pepper to taste / 2 tablespoons minced fresh parsley

1. Cook pasta according to package directions: drain and return to pan to keep warm.



2. Prepare baby artichokes and toss in lemon juice to keep from discoloring.



3. In a large frying pan over medium-high heat, heat olive oil; add garlic and sauté approximately 1 minute or until aromatic. Add the artichoke hearts and lemon juice; sauté approximately 3 minutes.



4. Add white wine, cover, and simmer approximately 15 to 20 minutes or until the artichokes are just tender (if the liquid cooks down to soon, add some water). Remove from heat.



5. Toss the pasta with the baby artichokes, butter, Parmesan cheese, salt and pepper to taste; tossing to coat evenly. Sometimes we add a tablespoon of dried red pepper flakes.



6. Place pasta onto individual serving plates, sprinkle with parsley and serve immediately.