Summer artichoke recipes

Antipasto artichokes and chicken paella Summer Antipasto Artichokes in Wine Sauce (Makes 4 servings)This is one of the simplest ways to serve globe artichokes; the accompanying juices are delicious when mopped up with crusty bread and butter.4 medium to large globe artichokes1/4 cup (60 mL) olive oil4 large cloves garlic, thinly sliced1 1/4 cups (300 mL) dry white wineSalt and freshly ground black pepper1/4 cup (60 mL) freshly chopped flat-leaf (Italian) parsley1 tbsp. (15 mL) butterPrepare artichokes (see “Eat Your Heart Out”). Divide each artichoke into 6 wedges.In a skillet, heat oil over medium-high heat. Add garlic and place each artichoke piece, cut-side down, in skillet. Fry artichokes for about 2 minutes, then carefully add wine, salt and pepper. Cover and poach artichokes for about 10 to 12 minutes.Using tongs, transfer artichokes to a serving dish. Whisk butter into remaining liquid, then add parsley; pour over artichokes. Can be served immediately, at room temperature or cold.Artichoke & Chicken Paella (Makes 4 servings)A variation on the beloved Spanish dish, this version includes another export from Spain-oloroso sherry. If you can't find traditional paella rice (available at specialty food shops or those specializing in Spanish, Mexican or other Latin American products), use any good-quality short-grain rice, such as arborio.6 tbsp. (90 mL) olive oil1 lb. (450 g) boneless, skinless chicken (breasts or thighs), cut into 1-in. (2.5-cm) cubes2 large Spanish onions, finely chopped3 medium-sized globe artichokes6 cloves garlic, finely chopped1 cup (250 mL) paella rice2/3 cup (150 mL) sherry (preferably a medium-sweet to dry oloroso or medium-dry amontillado sherry from Spain)3 1/3 cups (800 mL) hot chicken stockSalt and freshly ground black pepper1 small bunch fresh flat-leaf (Italian) parsley, rinsed, dried, roughly chopped4 fresh lemon wedges for garnishPlace a 12- to 16-inch (30- to 40-cm) paella or frying pan over medium-high heat and add 2 tbsp. (30 mL) of oil. When hot, add chicken; stir-fry for about 2 minutes. Use a slotted spoon to transfer the partially cooked chicken to a bowl; set aside. Add remaining oil and onions. Reduce heat to medium and cook onions until quite soft, about 20 minutes; don't let them brown.Meanwhile, prepare artichokes. Cut each artichoke into 4 to 6 pieces, depending on its size. Add artichokes and garlic to onions; continue cooking over medium heat for another 10 minutes or until onions and garlic begin to brown and caramelize.Stir in rice, making sure it's well coated with onion mixture; cook for about 1 minute.Increase heat to medium-high and add sherry. Cook for 1 minute, then add chicken stock. As mixture comes to a gentle boil, season with salt and pepper and add half the parsley. Reduce heat and simmer gently for about 10 minutes. Return chicken to the pan, submerging each piece in the liquid.Further reduce heat to medium-low and continue to cook for about 5 minutes or until chicken is cooked through and most of the liquid has been absorbed; there should be a small amount remaining beneath the rice.Turn off heat, cover pan and let sit for 3 to 4 minutes before serving. Sprinkle with remaining parsley and garnish with lemon wedges.