Ominvore Challenge: Artichoke Extravaganza

Steamed Artichoke with Lemon Butter,

Herbed Flatbread with White Bean Hummus and Caramelized Onion, 

and Goat Cheese on Sourdough

Upon learning that Lovely Carnivorous Boyfriend had never had a whole, steamed artichoke, I knew I had to make one for him. Artichoke is one of those things that's fun to eat with someone who's having it for the first time because it's a kind of bizarre food to navigate. First peeling and eating the tougher outer leaves, then the tender inner leaves, then encountering the fuzzy inedible choke that must be scraped away to reveal the delicious, perfect heart. Once I knew I needed to make one, I had to decide what to serve with it. Artichoke alone isn't much of a dinner, after all. I settled on smorgasbord-style heavy apps: a white bean hummus dip, caramelized onion, herbed flatbread (made earlier that day), and Lively Run goat cheese on toasted sourdough. Taken together, it was more than enough food for two and a fun tapas-esque spread. LCBF liked all the small plates of food and thought it was all tasty and filling.  When asked for his impression of whole artichoke, LCBF proclaimed, "it was fun." And it was.

Recipes after the jump:

Steamed Artichoke

Choose an artichoke that's heavy for its size. Trim the spikey parts off outer leaves and cut off the pointy top with either scissors or a serrated knife. Trim stem. Fill a large pot with water and fit with a steamer basket. Turn heat on high to boil the water and pop the artichoke in the basket. Cover and steam for 40-45 min. Artichoke is done when the outer leaves peel off easily and are tender.

Serve with lemon butter (mix melted butter with freshly squeezed lemon juice) and salt for dipping.

White Bean Hummus

Modified from this recipe

1 can cannellini beans (or other white bean), drained and rinsed

1  1/2 tbl. lemon juice

1  1/2 tbl. olive oil

1 large garlic glove, peeled

sprinkle of cumin

salt & pepper to taste

Put all ingredients in food processor and process until smooth and thick. Serve with flatbread and caramelized onion.

Caramelized Onion

1 spanish onion, thinly sliced

olive oil or butter

Put onions in a pan with 1-2 tbl. olive oil or butter. Cook covered over med-high heat for about 15 min., stirring occasionally to prevent burning, until onions are browned and caramelized. Drain on paper towels (optional). Serve with the white bean hummus and flatbread.