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3 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Home News Latest Stories Emergency services Living with wildlife Armed protesters gather at Medford BLM office over Sugar Pine Mine dispute Expect up to two-hour delays on I-5 near Cottage Grove on Sunday Anonymous local makeup artist dolled up Monica for trial Crime, Courts and Emergency Services Emergency services Medford robbery suspect arrested after pursuit in Bend Dispose of documents and prescription drugs safely on Saturday Emergency services Teenager struck, killed by pickup Politics and Elections Arthur I. Cyr: Cuba’s enduring challenge to American foreign policy – and American politics Gov. Brown touts need for transportation funding in talk to Medford chamber Kent Bush: Clinton 2.0 is neither new nor improved Arthur I. 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Brown touts need for transportation funding in talk to Medford chamber Agriculture Naumes plans custom-crush winery in former packing house New bosses take charge at Harry & David Dancin Vineyards covers up Opinion Latest Our View: Buildings belong with the Jackson County Library District Letters to the Editor, April 24 Michael Gerson: 'The Road to Character' starts with humility Arthur I. Cyr: Japan-U.S. trade deal advances, with Pacific and global significance Letters to the Editor, April 23 Editorials Our View: Buildings belong with the Jackson County Library District Our View: Public's right to film police should be protected Our View: Raises for Jackson County officials — again Other Views: Delay edible marijuana products for safety Our View: The rule of law vs. armed confrontation Letters to the Editor Letters to the Editor, April 24 Letters to the Editor, April 23 Letters to the Editor, April 22 Letters to the Editor, April 21 Letters to the Editor, April 20 Columns Michael Gerson: 'The Road to Character' starts with humility Dana Milbank: The right's new claim: same-sex marriage is deadly Kathleen Parker: Mr. Hughes goes to Washington Esther Cepeda: What happens in Latin America should be reported Kathleen Parker: Presidential election 2016: The woman trap Guest Opinions Guest Opinion: This Earth Day, we celebrate the Northwest Forest Plan The Medford School Board was wrong: 'American Pageant' is a political agenda, not history The Medford School Board was right: 'American Pageant' is a fine book, and the board did its homework Guest Opinion: Removing barriers to walking, biking benefits everyone Guest Opinion: Conversion therapy on LGBT youth is child abuse Lifestyle Latest stories Religion Briefs: Friday, April 24 Fishing Report: Friday, April 24 Get Out: Friday, April 24 View from above Untold stories of the dark-eyed junco Food Community blog: Oregon Breweries to grow or seriously to grow? The joy of true wasabi Season Stepp: Veggie treat hidden deep inside artichokes Tammy Kelly: The South’s favorite side dish — slaw Community blog: Steep, don't smother, chilaquiles in red chili sauce Home and Garden Garden Cameos: Spring is time for azaleas in the garden Dear Monty: Seven costly mistakes of new real estate investors Paul Rogers: Enjoy convenience of container gardening Home Help: 3 quick, easy kitchen and bath upgrades Carol Link: Tea olive shrubs can be propagated from new growth Health Dr. Jeff Hersh: Could severe cramping mean endometriosis? Dr. Murray Feingold: Is pre-op testing for cataract surgery necessary? Community blog: What about Lucy? Brent St. Germain: One year and counting Community blog: The Healing Power of Nature Hiking Biking Faith Religion Briefs: Friday, April 24 Religion Briefs: Friday, April 17 Religion briefs: Friday, April 10 Religion briefs: Friday, April 3 Religion briefs: Friday, March 27 Milestones and Achievements Witham's birthday bash draws hundreds for 1950s prices Charlesworth-Murphy Drizzle doesn't dampen Pear Blossom Parade spirit New Arrivals: Sunday, April 12 Columnist for a Day Rogue Healthy Aging Tempo Latest stories Rogue Valley Earth Day 2015 Alba's Edge at Headwaters in Ashland Regional brewers, distillers, winemakers at Harry & David Field A Taste of Ashland pairs food and wine at galleries Britt adds Watkins Family Hour concert with Sean and Sara Watkins of Nickel Creek, Fiona Apple and others Theater 'Secret Love' playwright Stan Lai appears in Ashland REVIEW: 'Secret Love' strikes comical, poignant balance Ashland New Plays Festival chooses new artistic director A tale of two plays at OSF Oregon Cabaret Theatre's "The Musical!" delivers five clever Broadway parodies in Ashland Music Alba's Edge at Headwaters in Ashland Britt adds Watkins Family Hour concert with Sean and Sara Watkins of Nickel Creek, Fiona Apple and others Alex de Grassi and Andrew York play SOU Live Music in Local Clubs L.A. rockers The Relationship play Howiee's Community Events Rogue Valley Earth Day 2015 Foreign language film festival set at SOU Regional brewers, distillers, winemakers at Harry & David Field A Taste of Ashland pairs food and wine at galleries Third Fridays celebrates poetry, student art Movies Movie review: ‘Ex Machina’ is the droid you’re looking for Movie review: Fairly smooth sailing for ‘The Water Diviner’ Movie review: ‘Age of Adaline’ is sweet but a little sloppy Movie review: Powerful, tense kidnapping story ‘24 Days’ delivers a strong message Movie review: Crowe’s historical drama ‘The Water Diviner’ isn’t divine, but it’s pretty darn good Dining Island Grindz serves up Hawaiian specialties Have you wandered down the Bear Creek Wine Trail yet? Restaurant inspections: April 19, 2015 Siam Cafe offers 'mild' to 'very spicy' Thai cuisine Restaurant inspections, April 12, 2015 Tempo Videos Classifieds Jobs Autos Real Estate FEATURED » Obits Blogs TV Listings Movie Listings Oregon Outdoors Oregon Healthy Living Special Sections Business Services NEWS NOW Our View: Buildings belong with the Jackson County Library District ... Saving money, making money with trout ... Armed protesters gather at Medford BLM office over Sugar Pine Mine dispute ... Our View: Buildings belong with the Jackson County Library District ... Saving money, making money with trout ... Armed protesters gather at Medford BLM office over Sugar Pine Mine dispute ... Season Stepp: Veggie treat hidden deep inside artichokes By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Apr. 23, 2015 @ 9:11 am By Season Stepp More Content Now Posted Apr. 23, 2015 @ 9:11 am » Social News p bs:newslist StartDate="20121121" EndDate="p bs:datecalc Months="3"" DateSort="1" UseObjects="1" ObjectClass="81" Taxonomywords="2325,665" ExactTaxonomyMatch="1" Image="1" Count="4" --> Let’s face it: whole artichokes are weird. If you don’t have experience with artichokes, they are intimidating and scary looking. If you cut into one not knowing what to expect, you will find layers (literally) of confusion. However, hiding beneath prickly leaves and a hairy purplish choke, is a pleasing veggie treat. When whole artichokes are picked or purchased, they consist of several parts: the stem, the bottom (and heart), several layers of tough outer leaves as well as softer center leaves, and the inedible hairy choke of pointy fibers and tough purple leaves. If allowed to bloom, the choke would be the center of a wide purple flower. There are many ways to prepare an artichoke, depending on how you plan to cook it. Artichokes can be steamed and the tender meat of the petal base dipped in butter or sauce. Artichokes can be trimmed and stuffed, or utilized for the bottom and heart. However, once cut, artichokes will begin to darken, and must be submerged in lemon-water or water with a little vinegar (acidulated water) to prevent discoloration. The Internet offers many video demonstrations for artichoke preparation. Alternatively, pre-cooked artichoke hearts and bottoms can be purchased canned or frozen. To prepare and cook artichoke bottoms, snap off the stem, pulling any fibers with it. Use a knife to cut off all the large bottom leaves, leaving a cone of small, soft leaves with white bases. Cut off the cone, leaving only the bottom and choke behind. Scoop out choke and cook by steaming or simmering, or cook first and remove choke after. To prepare and cook artichoke hearts, use a vegetable peeler to peel the fibers from the stem. Trim off large bottom leaves, leaving a cone of small, soft leaves with white bases. Cut off the cone, removing the tops of all leaves and all dark green parts. Cut in half and use the tip of a sharp paring knife to cut out the hairy choke. Use a spoon or melon baller to remove any remaining choke. Submerge in acidulated water until ready to cook. To prepare stuffed artichokes, use a vegetable peeler to peel the fibers from the stem. Snap off or trim away the large bottom leaves. Use a serrated bread knife to saw through the top inch of the leaf tips. Use force to scoop out the choke, or cut in half and use the tip of a sharp paring knife to cut out the hairy choke. Use a spoon or melon baller to remove any remaining choke. Pick out any tough leaves from within. Use your fingers to carefully open the leaves. Wedge stuffing between the leaves and in the hollowed center. Roast or steam to cook. Melted Artichoke and Lemon Crostini Ingredients: Olive oil 1 baguette, sliced into rounds 1 garlic clove, peeled 4 tablespoons unsalted butter 2 small leeks, cleaned and thinly sliced 1 can artichoke hearts, drained and thinly sliced ½ cup dry white wine, such as Chardonnay ½ cups chicken or vegetable stock 1 tablespoon lemon juice 1 cup freshly grated Parmesan cheese Heat a large saute pan over medium. When pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot, place sliced baguette in pan and toast until brown on both sides, about 3-5 minutes. Remove bread from pan and rub one side with garlic and allow the garlic to melt into the bread. Set aside. Reduce the heat of the pan to medium-low. When hot, add butter and melt. Cook until butter starts to brown, about 5 minutes. Add a few tablespoons of olive oil and allow to get hot. Add the leeks and stir to coat. Cook, stirring rarely, until lightly golden brown. Add the artichokes, and let cook slightly, about 2 minutes. Add the wine, and simmer until sauce is slightly thickened, about 1 minute. Add enough stock to the pan to cover the leeks and artichokes about halfway. Cover pan and reduce heat. Allow to slowly simmer for 10-15 minutes. Remove cover from pan, and bring liquid to a boil. Cook liquid until it is reduced by half and thickened, about 5 minutes. Remove pan from heat, and season to taste with kosher salt and freshly ground black pepper. Toss the leeks and artichokes with lemon juice and Parmesan cheese before topping the crostini. Braised Artichokes, Fennel and Tomato Ingredients: 6 small artichokes 3 lemons, divided 2 tablespoons unsalted butter 1 large yellow onion, peeled and thinly sliced 1 bulb fennel, fronds removed and thinly sliced 3 garlic cloves, pressed or peeled and grated ½ cup dry white wine, such as Chardonnay 2 (15-ounce) cans diced tomatoes 2 sprigs thyme 1½ cups chicken stock 2 tablespoons fresh parsley leaves, chopped Cut lemon in half. Fill a bowl with cold water, and squeeze lemon juice into water. Add lemon halves to the water. Trim artichokes of tough outer leaves and stem, and then cut about ¹/³ off of top of the artichoke. Use your fingers to work open the center of leaves to expose the choke, and then use the back of a spoon to remove the hairy fibers of the choke from inside of the flower. Place artichokes in the lemon water and set aside. Place a large saute pan over medium heat. When the pan is hot, add butter and allow to melt. Add onion to the pan and cook over low heat until they have begun to slightly caramelize, about 15 minutes. Add the fennel and garlic to the pan and cook until the fennel has begun to soften, about 3 minutes. Take the pan off the heat and add wine. Return to the heat and reduce by half, about 3-5 minutes. Take the artichokes out of the water and place in the pan, along with the tomatoes and thyme. Add enough chicken stock to the pan to bring liquid half-way up the artichokes. Bring to a boil and lower to a slow simmer. Cover and cook until tender, about 15-20 minutes. Season to taste with kosher salt and freshly ground black pepper. Garnish with fresh parsley leaves and serve. Season Stepp is a correspondent for The Spartanburg (S.C.) Herald-Journal. By Season Stepp More Content Now MailTribune.com By Season Stepp More Content Now Posted Apr. 23, 2015 @ 9:11 am » Comment or view comments /* $( document ).ready(function() { // Jquery mobile is trying to style the button and leaving a blank gry button on top of a white button $("#viafouracoms .vf-comment-controls li.vf-right").html(' Submit '); });*/ » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. 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