My Favourite Ways to Enjoy Artichokes This Season
With Italian breadcrumbs and a garlic butter sauce
It’s artichoke season in the US so let’s talk artichokes.
They can seem a little intimidating at first — all those leaves, the fuzzy choke, and figuring out what part you’re actually supposed to eat. I get it! But I promise, once you’ve prepped them once or twice, it becomes second nature. They’re tender, earthy, and feel like such a special little reward when you get them just right.
One of the ways I love them is how I grew up eating them. Stuffed with breadcrumbs, herbs, pecorino, drizzled in olive oil and then cooked in chicken broth. It’s the kind of food that feels like a warm hug from Mum. It’s so comforting, simple, and always a special treat for me during Artichoke season.
The other way is the Daen’s Kitchen way. They are steamed and served with a garlic confit butter for dipping. You know I’ll find any excuse to use my garlic confit butter, and this might just be one of my favourites. Pulling off the leaves, dipping them into that rich, golden garlic butter, and scraping off the artichoke flesh with my teeth is just so delicious!
Both ways are easy, full of flavour, and a lovely little way to slow down and savour the season.
Also, don’t forget—my US cookbook is officially up for preorder! It’s packed with all my favorite Mediterranean recipes, the ones closest to my heart, and I cannot wait for you to get your hands on it.
What’s Cooking This Week
These steamed artichokes with garlic confit butter are decadently rich, and make a wonderfully tasty appetiser! While cooking artichokes may seem rather intimidating, they are surprisingly simple to make--especially with my cooking tips!
Artichokes are a delicious treat that many people avoid serving because they seem too complicated to cook. But fortunately, the prep work isn’t nearly as daunting as you might think! Why not put a new dish on the table and have a go at making my Italian breadcrumb stuffed artichokes? Their flavourful crumb topping goes perfectly with the tender artichoke.