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| Recipes< |  | 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!”  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.  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: Hi Tony,
I'm having a dinner party for some gourmet friends of mine, and am thinking of serving a salad followed by shrimp with ouzo and orzo, and a potato/tomato gratin with gruyere. I think artichokes would also be a great addition, but I'm not sure how to serve them. Your Roman Style artichoke recipe shows a great picuture of artichoke hearts that look easy to eat, but then the recipe says to prepare baby artichokes as directed, which sounds different than those pictured. Help! |
A: Hi Linda,
Many thanks for your question i'll do my best to help. Firstly I like the sound of your menu, what time does the party start!! Only kidding, although the menu does sound very tasty!!
OK Artichokes, good call to go with artichokes in your menu. Firstly I just reviewed the "Roman Artichoke" recipe and it appears an error has been made by partnering that image with that recipe, thank you for highlighting that, we'll correct that shortly.
Now you have the great Gruyere along with tomato gratin, my suggestion would be to do some grilled artichokes and partner them with your favorite salad dressing, I always like balsamic, but with your gratin you may want more of a classic Italian dressing. CLICK HERE for directions on how to prepare your large artichokes and get them ready for cooking. TO COOK click here and watch my rather lengthy and i'm afraid slightly boring home video of cooking chokes Baker style!!
Cook your chokes up long before your guests arrive, clean out the choke and cut into quarters, marinade them and then grill them just before you serve them.
Feel free to drop me another line if you have any further questions, of course feel free to peruse the plethora of exciting artichokes recipes by clicking here
Happy Cooking,
Chef Tony Baker
Montrio Bistro
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