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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: I live in the UK near London. We have a prolific Artichoke plant and we'd like to preserve the crop. I need a recipe to preserve the Artichokes in brine. Can you help? Thanks
A: 
Hi Allison,

Many thanks for your question.

 it's great to jar your own artichokes for use down the road. In England I used to use the Kilner Jars with the clamp down lid and orange rubber gasket, they seem hard to come by in the states however canning jars work well with the metal two piece lid.

Some folks have canning machines that dial in the pressure etc. I just do it old school in a large pot with a little cardboard on the bottom so the jars don't rattle and break.

Anyway this is how I like to far my chokes.

  • Step One, prepare all of your jars, heat them with boiling water and make sure all of the lids and gaskets (if you are using them) are clean and in good shape
  • Prepare your artichokes as you would for fresh cooked CLICK HERE for directions.
  • Prepare your cooking liquid, 1 Gallon of Water, 1 Cup of Red Wine Vinegar, tsp dry Oregano, 5 whole cloves of garlic1/2 cup good olive oil, generous salt and pepper. Bring to a boil
  • Part cook the artichokes 5mins in the covered liquid
  • Remove the artichokes and while hot pack the jars leaving about half inch at the top
  • Pour cooking liquid over until covered
  • Place sealed jars into pot of boiling water with cardboard on the bottom to help prevent breakage OR use your canning machines instructions
  • Boil the jars for 30 mins, be sure to have plenty of water in your pot, never let the water level drop below the jars, they should be completely covered at all times
  • Turn off heat and leave them for a further 10 mins
  • Remove from water and store at room temp, they should keep this way for at least a year
I hope this is some help,
Happy Cooking,
Chef Tony Baker
 
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