Master the art of the artichoke

They're one of the oldest foods known to humans. Once thought of as an aphrodisiac, the artichoke is one tasty treat, and it adds color and flavor to any spring menu. Chef Giuliano Hazan was invited to appear on “Today” to demonstrate some delectable dishes featuring the artichoke. They're all featured in his book, "How to Cook Italian.” Here are the recipes he mentioned on the show:

Whole Artichokes Braised Roman Style
Servings:

Serves 4

Ingredients

    • 1 lemon
    • 4 large artichokes
    • 1 small clove garlic
    • 6 to 8 sprigs flat-leaf Italian parsley
    • 6 to 8 fresh mint leaves
    • Salt
    • Freshly ground black pepper
    • 1/4 cup extra virgin olive oil

Preparation

Baking Directions:

Pan-Roasted Lamb with Artichokes
Servings:

Serves 4 as a main course, or 6 as part of a multi-course Italian meal

Ingredients

    • 2 tablespoons extra virgin olive oil
    • 3 pounds bone-in lamb shoulder chops, about 1 inch thick
    • Salt
    • Freshly ground black pepper
    • 1 small clove garlic
    • 2 sprigs fresh thyme
    • 1/2 cup dry white wine
    • 3 medium artichokes
    • 2 lemons

Preparation

Baking Directions:

Risotto with Artichokes
Servings:

Serves 4 as a main course, or 6 as part of a multi-course Italian meal

Ingredients

    • 1 lemon
    • 4 large artichokes
    • 1/2 small yellow onion
    • 3 tablespoons extra virgin olive oil
    • 1 medium clove garlic
    • 1/2 small bunch flat-leaf Italian parsley
    • Salt
    • Freshly ground black pepper
    • 6 cups homemade meat broth (page 46) or 1/2 each beef and chicken bouillon cube dissolved in 6 cups water
    • 1-3/4 cups rice for risotto (Arborio, Carnaroli or Vialone Nano)

Preparation

Baking Directions:

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