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AWESOME ASPARAGUS (OR ARTICHOKE) SAUCE
Why am I grouping these two vegetables? They both are abundant
in the spring, and they have similar flavor profiles (their chemistries
are quite different, but both vegetables are highly acidic, and
contain abundant antioxidants, especially cynarin in artichokes
and glutathione and rutin in asparagus). These diverse compounds
register on the palate as "bitter," and that has to be
factored into recipe design, which I have done for you!
I developed this basic sauce specifically for artichokes after
visiting the Central Coast of California to celebrate New Year 2002.
I picked up baby artichokes for 10 cents each at the San Luis Obispo
Farmers Market. Using the Simple! Sensible! Sensational!® theoretical
principles to guide me, along with a general notion of Mediterranean
flavors (the original home of artichokes is Sicily), I came up with
this sauce. Later, I was able to find baby artichokes for the same
price on sale at my local supermarket. As an aside, "baby"
artichokes really aren't "babies"; they are merely lateral
flower buds, which are always smaller than the primary bud (oh,
you did know that artichokes are flower buds, didn't you? Yes, they
are.).
When I couldn't get fresh baby artichokes, I used asparagus, and
was really happy! I've even made this sauce using roasted asparagus;
this added a whole new flavor dimension. You could also use mature
fresh artichoke hearts (trimmed of leaves and the choke, sliced
thinly, but not pre-cooked), or canned or frozen artichoke hearts
(not marinated, please, unless you are willing to adjust the other
proportions yourself!).
- ¾ lb asparagus spears, trimmed of tough bases (leaving
about ½ lb), and cut into ½" pieces, or 1 lb
(about 3) baby artichokes, trimmed (leaving about ½ lb),
and thinly sliced in narrow wedges to include bits of the young
leaves and the heart (about 2 c of either asparagus or artichokes)
- up to ½ c olive oil
- ½ c onion, finely diced (1 small onion, about ¼
lb before trimming)
- 1 c water (or ½ c water with ½ c white wine)
- ½ t salt
- about ¼ c lemon juice (from 2 lemons)
- about 10 grinds of pepper
- up to 1 t sugar (if needed to offset the possible bitterness
of some artichokes or some sundried tomatoes, if using).
- 1 t red pepper flakes (optional)
- ½ c roasted red pepper, diced (optional)
- ½ c chopped green and/or black olives (if using green
olives, reduce the lemon juice by half; if using any olives at
all, eliminate the ½ t salt) (optional)
- ½ c sun dried tomatoes, plumped using ½ c water
(use plumping water instead of water or wine in the sauce; no
need to plump sun dried tomatoes in olive oil) (optional)
- 2 T mint, finely minced if fresh or crumbled if using dry (optional)
- 1 T garlic, finely minced (2-3 large cloves) (optional)
- 2 T basil pesto, any version (optional)
In a large skillet over medium high heat, add the olive oil. Once
the oil is hot, add the onion and sauté until translucent.
Add the sliced asparagus or artichokes and the lemon juice. Saute,
stirring often, until the asparagus or artichokes have softened
and caramelized slightly. Add the remaining ingredients, bring to
a simmer, stirring occasionally, and then reduce heat until the
mixture is simmering only slightly. Continue cooking until the asparagus
or artichokes are soft and the water has reduced, about 30 minutes,
allowing all of the flavors to merge while creating a syrupy sauce
around the larger pieces. Serve or use immediately.
Applications:
Artichoke/Asparagus Sauce for Pasta/Rice/Potatoes:
The above sauce proportions are enough for 2 to 3 portions of cooked
pasta (1/4 lb pasta prior to boiling), or cooked rice (1 c cooked
rice per portion) or boiled/steamed potatoes (about ½ lb
of potatoes per serving, prior to cooking). Optionally (but preferably,
you can add some grated hard cheese, such as pecorino, asiago or
parmesan.
Artichoke/Asparagus Sauce for Bruschetta:
You can "cheat" by just putting the Artichoke or Asparagus
Sauce on slices of plain crusty bread, or you can toast the bread
in a toaster or a toaster oven, or in the oven or under the broiler,
or in a dry cast iron skillet over high heat, or on your favorite
grill. Optionally, you can add some grated hard cheese, such as
pecorino, asiago or parmesan, or some fresh goat cheese.
Artichoke/Asparagus Sauce for Pan-Seared
or Poached Fish: Cook the fish separately while preparing
the Artichoke or Asparagus Sauce. When fish is done to desirability,
spoon the Artichoke or Asparagus Sauce over the top. There is enough
sauce for 4 portions when used in this manner.
Artichoke/Asparagus Sauce for Pan Fried
Chicken, or for Pan Fried Lamb Chops or Pork Chops: Use the
olive oil specified in the Artichoke or Asparagus Sauce recipe to
brown the chicken, lamb or pork in a large skillet. After browning
the meat, remove to a plate. In the same skillet, prepare the artichoke
sauce, scraping the bottom of the pan after adding the artichokes
and lemon juice to remove any of the brown bits. When the rest of
the ingredients are added to the sauce, add the meat back into the
skillet, and simmer with the sauce to complete the cooking. After
about 30 minutes, serve.
Artichoke/Asparagus Quiche: Prepare
the Artichoke or Asparagus Sauce as indicated, but allow to cool
to room temperature when complete. Preheat oven to 350 degrees.
Mix together 3 to 4 large eggs, and add ½ c milk/cream. Prepare
and bake a 9" piecrust of your choice (pastry, white rice,
wild rice). Place ¼ c grated cheese in the bottom of the
piecrust (for this quiche, I like a strong flavored cheese, like
feta, chevre, gorgonzola, pecorino, asiago or parmesan). Add the
egg-milk mixture to the room temperature Artichoke or Asparagus
Sauce and mix thoroughly. Pour into the piecrust over the cheese.
Top with another ¼ c of the strong-flavored cheese, bake
for 30 minutes, and serve hot, warm or at room temperature. I like
it served with a salad with a simple vinaigrette; it's so delicious
you could cry.
This simple, flavorful recipe is an easy way to use what some consider
to be difficult vegetables. This recipe is also a great way to increase
the amount of vitamins, fiber and various antioxidants and other
phytochemicals in your diet. Give some of the variations a try using
both asparagus and artichokes, and let me know how you like them.
If you continue experimenting with variations and applications,
send me a note at 773.508.9208 or
bret@god-dess.com,
or call me at 773.508.9208! Mangi!
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