Italian-Stuffed Artichokes

Our Nonna Pat’s favorite way to serve artichokes!

1 lemon, halved
6 whole artichokes
¾ cup fresh breadcrumbs
½ cup grated Grana-style cheese
1 garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Sea salt and fresh ground black pepper

1. To prep the artichokes, squeeze the lemon halves into a large bowl and fill the bowl with cold water. Trim the bottom off each artichoke. Trim off the tough outer leaves and snip the thorny tips off the top leaves. As each one is completed, place it in the lemon water to prevent it from discoloring.

2. In a small bowl, combine the breadcrumbs, cheese, garlic and parsley and then season with salt and pepper. Pull each leaf open slightly from each artichoke and stuff a little of the filling into the opening. Place the artichokes snugly side by side in a large pan with a tight-fitting lid. Add 1 inch of water to the pot. Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily.

3. Remove from pot and serve artichokes hot.

Summer All-Star Recipes

Peppers! Peaches! Tomatoes! These late summer staples are arriving in abundance here in August and this week’s box celebrates them in all their sun-ripened glory, as well as other favorites such as artichokes, squash blossoms and Santa Claus melon. Also joining these summer all-stars: Fresh, handcrafted red pepper linguine from Bellingham Pasta Co., plus Pain au Levain bread, Grana-style cheese and a smooth Washington Syrah. Long live summer!

Here are a few recipe ideas for the week:

Fragrant Fried Herbs
Crisp-fried herbs are an unexpected (and delicious!) garnish for the likes of pastas, salads, soups and more.

Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.

Grilled Bread with Basil Pesto
A wonderful appetizer to serve with this week’s pasta supper!

Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!

Grilled Artichokes
Cracked pepper and a subtle lemon flavor perfectly accent these beautiful grilled artichokes.

Melon & Cucumber Salad with Basil
Juicy and incredibly crisp, this salad always receives rave reviews.

Grilled Peaches with Mascarpone, Pistachios & Balsamic Glaze
Peaches off the grill are a true summer delight—we particularly love this salty, sticky-sweet topping.

Sweet Sunshine Recipes

Sunny days have returned! Fittingly, this week’s box pays homage to the best spring ingredients—artichokes, spring onions and Tokyo Market turnips—while looking forward to summer with the first crop of locally-grown strawberries. Also included in this sunny lineup: Ingredients for a beautiful beet and fennel salad, plus fresh shortcakes from Snohomish Bakery and housemade crème fraîche to end the meal on a sweet note.

Here are a few recipes ideas for the week:

Italian-Stuffed Artichokes
Our Nonna Pat’s favorite way to serve artichokes!

Chioggia Beet Salad with Chevre & Shaved Fennel
Tossed with a raspberry-honey vinaigrette, this showpiece salad boasts beautiful color.

Baby Red Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Sautéed Turnips & Greens with Garlic
Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Kohlrabi & Turnip Slaw
This crisp slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.

Charred Spring Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.

Fennel & Lemon Relish
This crisp slaw from Alice Waters’ The Art of Simple Food II is excellent tossed with grilled veggies.

Grilled Baby Artichokes with Lemon & Walnut Pesto

These petite grilled artichokes are a wonderful appetizer.

6-8 baby artichokes
2 lemons, halved
¼ cup lemon juice
½ cup F&L walnut pesto
¼ cup olive oil
Sea salt and fresh ground pepper

1. To prep the artichokes, squeeze the juice from the halved lemons into a large bowl of cold water. Snap off the outer dark green leaves of the artichokes so that the pale greenish-yellow inner leaves are visible, then trim off the top half-inch of each artichoke and cut each in half. Using a small knife, cut out the choke and remove any prickly-tipped leaves from the center of the artichoke half. Drop each trimmed wedge into the lemon water as you go.

2. Bring a large pot of salted water to a boil. Drain the artichokes and add to the boiling water. Boil until crisp-tender, about 5 minutes. Drain and transfer the artichokes to a rack to cool.

3. Preheat the grill to medium-high heat. In a small bowl, whisk together the lemon juice, walnut pesto, olive oil, salt and pepper. Brush the artichokes with about half of the dressing, then grill until they are tender and lightly-charred in spots, about 5 minutes. Transfer artichokes to a platter and drizzle with remaining dressing. Serve warm or at room temperature.

this week's recipes
winter’s brunch

farm & garden notes
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