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A note from the chef:
Artichokes!! You either love-em or you just haven’t had a great one yet. Let me help you get the most out of your chokes. Artichokes are an opportunity to be creative, and I have come up with literally hundreds of dishes utilizing this edible thistle. Drop me a line and we’ll share stories.

Happy Cooking,
Chef Tony B.

Ask the Chef

We at Ocean Mist Farms are proud of our Artichokes. When prepared correctly, they are without a doubt a delicious treat to share with family and friends. To state the obvious, Artichokes are not potatoes, and we get a lot of questions on the best way to prepare them. For that reason, we are dedicating this section of our Web site so you can “Ask the Chef!”

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Ocean Mist Farms has partnered up with Montrio Bistro’s Executive Chef Tony Baker to answer your Artichoke questions. Chef Baker has been working professionally with Artichokes for almost 20 years and has developed hundreds of dishes – perfecting many different preparations and cooking techniques.

Plated Artichokes from Montrio Bistro

If you have any culinary questions specific to Artichokes or any of the other Ocean Mist Farms vegetables click the button below and fill out the form.

Chef Tony will review your questions weekly from his kitchen and will do his best to get you a response within 72 hours.

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Featured Question
Q: Hello Chef Tony! Would you tell us about your favorite all time recipe using fresh artichokes. The only catch, (you knew there would be one) is that the recipe must be prepared and cooked within 45 minutes. Looking forward to your ideas...... Artichoke Annie in Albuquerque
A: 

Wow Ann,

Many thanks for your question, I love a challenge!!

Firstly I'm going to tell you of my favorite dish using fresh artichokes, now this dish absolutely does not meet your criteria for being ready in 45 mins!! In addition 95% of home cooks would never make it, however I have to mention it, because it's one that has stood out in my mind for several years as being a stand out artichoke dish.

It dates back to my early days as a cook at a hotel restaurant in England called Lucknam Park Hotel, good times!!

Pasta wrapped Artichoke Terrine with roast chicken butter, tomatoes an chives

We would use a terrine mold (long rectangular cast iron mold) and line it with fresh handmade pasta sheets, then I would have to trim and cook an entire case of large artichokes, (just the hearts). Then peel and cook Jerusalem artichokes (which aren't artichokes at all).  The Jerusalem artichokes are made into a mousse with a little nutmeg, cream and eggs.

Then I would slice the cooked artichoke hearts and using the mousse as a sort of glue, pack the artichokes into the terrine mold.
When the mold was packed solid with artichokes, the terrine gets gently cooked in a water bath to set the mousse and cook the egg.
Once the terrine was left to set overnight, it could be sliced and served.

We would serve it warmed with a rich chicken butter sauce, with fresh chives and very fine diced tomatoes. Killer!!

This was obviously a lot of work and in a Michelin Star restaurant dishes like this were the norm. However lets come back to earth and talk about real food that we can all cook in our homes.

Artichoke Stuffed with Brie

This is a recipe that someone at Ocean Mist Farms came across
 
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