Welcome to our Recipe Selections

Please take some time to browse through our recipes and be sure to give us your feedback!  If you wish to submit your own creations, please send to linda@epicurefarms.com

Thank you and bon-appetit!

Artichoke Tips:

Choose firm, bright green artichokes with tightly packed leaves; withered, opened leaves indicate that the artichoke is old. Leaves rubbed against each other should produce a squeaking sound. Browning of the tips can indicate age, but can also indicate frost damage that does not affect the flavor. Keep fresh artichokes in the refrigerator and plan to use them within three or four days of purchase. Artichoke flesh discolors after exposure to air; to prevent this, rub it with lemon soon after cutting. Drop artichoke hearts into acidulated water when you finish preparing them; they can be stored overnight in the water. Use stainless steel or other non-reactive knives and cooking utensils to cut, pare and cook the artichokes; cast-iron or aluminum will turn the artichokes black.

Artichoke Basics:

Follow these simple steps for basic preparation, cooking and serving: For Preparation, Rinse artichokes with cold water. With a sharp, heavy knife, trim off the stem and top third of the petals. Peel the stem and save it to cook along with artichokes, then cut into bite-size pieces and enjoy with the heart.  Trim tips of remaining petals with scissors or kitchen shears.

Cooking To Boil:

Place artichokes, stem end down, in large saucepan or pot. Add water to 3 inches in bottom of pan, 1 sliced lemon and 2 cloves garlic (if desired). Heat to boiling, then reduce to simmer. Cover and cook until a petal pulls out easily, about 30 to 35 minutes, depending on size of artichokes. Larger artichokes will take 5 to 10 minutes longer. To Steam: Place artichokes, stem end down, on steamer rack in large saucepan or pot. Add water to bottom of steamer rack. Heat to boiling, then reduce to simmer. Cover and cook until a petal pulls out easily, about 30 to 35 minutes, depending on size of artichokes. Larger artichokes will take 5 to 10 minutes longer. Microwave: Place artichokes, stem end down, in a tall, microwaveable container (a 2-quart glass measure will hold 2 large or 3 medium artichokes). Add water to 1/2" in bottom of container. Cover with lid or plastic wrap and microwave on high until tender, about 10 to 15 minutes, depending on size of artichoke. Let stand 1 or 2 minutes before testing for doneness. One artichoke takes about 6 to 8 minutes.

Slow Cook:

Place artichokes in slow cooker, stem end down and add water to 2 inches in bottom of container. If desired, add a sliced lemon and 2 peeled cloves of garlic. Cover and cook until a petal pulls out easily, on low for 6 to 8 hours, or high for 4 hours.

Skillet Steamed:

Cut artichokes in half lengthwise (no need to remove stem). Place in large skillet or electric skillet, cut side down. Add water to make 1" in bottom of skillet. Add 1 sliced lemon and 2 peeled garlic cloves, if desired. Heat to boiling, reduce to simmer, cover and cook until a petal pulls out easily, about 20 to 25 minutes, depending on size of artichokes. Serving Drain cooked artichokes well by standing with stem end up or on cut side. When drained, stand on end and gently press thumbs into center to pull petals apart. Using a spoon, grapefruit spoon or melon baller, remove fuzzy choke in center of artichoke and discard.

Serve artichoke with mayonnaise, lemon-butter or a favorite dip, along with a glass of Sauvignon Blanc, a bowl to toss discarded leaves and an ample supply of paper napkins.

*As you read recipes be aware that chefs refer to artichoke hearts as crown and/or bottoms.

Herb Buttermilk Dipping Sauce for Artichokes From Chef Eric Lee of Simi Winery

  • 3 ounces mayonnaise
  • 3 ounces sour cream
  • 3 ounces buttermilk
  • 3 tablespoons Simi Chardonnay
  • 2 bunches chives, chopped
  • 1/4 bunch Italian flat parsley, chopped
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 tablespoon Dijon mustard
  • Whisk ingredients together until blended; serve with steamed artichokes. Makes 11/2 cups

Sliced Artichoke Carpaccio with Peppered Tuna "Crudo" From Chef Dewey LoSasso of North One 10

  • 1 medium-size raw artichoke bottom, sliced wafer thin on mandolin
  • 1 lemon
  • Salt and cracked pepper to taste
  • 6 tablespoons extra virgin olive oil
  • 5 ounces sushi grade, fresh raw tuna
  • 3 tablespoons white truffle oil or roastedgarlic olive oil (optional)
  • Marinate raw artichoke in lemon, salt, pepper and olive oil; reserve. Roll tuna in salt and pepper; chill. Slice and place tuna on chilled plate; top with artichoke carpaccio. Drizzle with truffle or garlic oil (optional). Serves 1

Artichoke, Goat Cheese & Leek Custard From Chef Ron Barber of St. Supéry

  • 2 tablespoons olive oil
  • 1/4 cup leeks, white part only, chopped
  • 1 clove garlic, peeled & chopped
  • 2 artichoke bottoms, finely chopped
  • Salt & white pepper to taste
  • 1/2 cup St. Supéry Sauvignon Blanc
  • 1/2 cup cream
  • 5 ounces soft goat cheese
  • 2 eggs, large
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chives, chopped
  • Non-stick cooking spray
  • Preheat oven to 350°. In a medium sauce pan, heat oil over a low flame. Sauté leeks and garlic until soft. Add artichokes and season with salt and pepper to taste. Add wine and simmer, covered, until artichoke bottoms are tender. Add a little water if pan dries out. Remove from heat. In a saucepan, heat cream to a simmer and add goat cheese. Stir until cheese is melted. Place cheese mixture, artichokes, eggs and lemon juice into a blender or food processor and blend until smooth. Spray four 4-ounce ramekins with nonstick spray and fill about 3/4 full with artichoke mixture. Place ramekins in a baking dish and fill with enough hot water to come about halfway up the sides. Bake for approximately 30 minutes or until custard is no longer liquid. Garnish with chives and serve warm or at room temperature. Serves 4

Roasted Herbed Artichokes with Leeks From Ocean Mist Farms 

  •  6 medium to large artichokes
  • 1/3 cup white wine vinegar or lemon juice, divided
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 2 medium leeks, trimmed, cleaned and sliced
  • 1/2 cup each chopped fresh basil, mint and Italian parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Olive oil
  • Rinse artichokes under cold running water. Trim off stem ends and discard. Cut stems off at base and set aside. Cut off top third of petals. Stand artichokes stem side down in large saucepan or pot and add enough water to fill not quite halfway. Add reserved stems, 3 tablespoons of vinegar and salt. Heat to boiling; reduce heat to simmer, cover and cook until a petal pulls out easily, about 30-35 minutes. Carefully remove artichokes from pan and turn upside down to drain and cool slightly. Remove cooked stems, chop and set aside. Preheat oven to 425°. In large skillet over medium-high heat, heat olive oil. Add sliced leeks and cook, stirring occasionally, until leeks are very tender, about 7 minutes. Remove from heat. Stir in chopped stems, basil, mint, Italian parsley, salt and pepper. Using a spoon, remove fuzzy center of artichokes. Sprinkle remaining vinegar or lemon juice into center of artichokes. Divide leek-herb mixture among the 6 artichoke cups. Arrange artichokes in 9x9" pan or baking dish to hold them snugly together. Brush the tops of the artichokes and outside leaves with olive oil. Bake until just heated through, about 10 minutes. Serves 6

Couscous-Stuffed Artichokes From Ocean Mist Farms

  • 2 medium artichokes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1/2 cup dry couscous
  • 1 can (7 oz.) water-packed tuna, drained and flaked
  • 2 tablespoons chopped sweet red pepper
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon chopped fresh thyme or oregano
  • Salt and pepper to taste
  • Rinse artichokes. Use a sharp knife to cut off the stem at the base, then cut off the top 1/3 of the artichoke. Trim the tips of the leaves with scissors or kitchen shears. Stand artichokes in a deep saucepan and add about 3 inches of water, along with olive oil, lemon juice and garlic. Cover and boil gently until a petal near the center pulls out easily, about 25-30 minutes. Lift artichokes out of pan and turn upside down to drain. Reserve cooking liquid to use for couscous. Remove and discard center leaves of artichoke and scrape out fuzzy center with a spoon. Prepare couscous according to package directions, using the cooking liquid in place of water. Stir in tuna, pepper, onions and oregano; season to taste. Spoon half the couscous mixture into the center of each artichoke. Garnish with fresh herb sprig, if desired. Serves 2

Vegetable Fritto Misto From Chef Lewis Rossman of Cetrella

  • 2 artichokes, hearts only, cleaned
  • 1/2 head cauliflower, chopped into florets
  • 6 green olives, pitted
  • 1 portobello mushroom, diced
  • 2 cups all-purpose flour
  • 3 cups whole milk
  • 2 quarts canola oil
  • Salt and pepper to taste
  • Carefully heat oil in a large pot to 350°. Dip vegetables in milk, then coat with flour. Shake off excess flour. Carefully add vegetables to hot oil, one at a time. Fry for 3-5 minutes or until golden brown. Remove from oil onto a paper towel and season with salt and pepper. Place fritto misto into a bowl and serve with a wedge of lemon. Serves 2

Roasted Artichoke Salad From Casual Cooking by Michael Chiarello

  • 1/4 cup fresh lemon juice
  • 6 medium artichokes
  • 2/3 cup extra virgin olive oil
  • 3 cloves garlic, quartered lengthwise
  • 1 teaspoon minced fresh thyme
  • 1 bay leaf
  • 1 teaspoon sea salt, preferably gray salt
  • Freshly ground black pepper
  • 1 small red onion, thinly sliced
  • 3/4 cup firmly packed fresh Italian (flat-leaf) parsley leaves
  • 24 pitted Kalamata olives, quartered lengthwise
  • 1/2 lemon
  • Preheat oven to 325°. Select a nonreactive bowl large enough to hold all the artichokes once they are trimmed, and pour the lemon juice into it. Working with 1 artichoke at a time, bend the tough outer leaves backward until they break; stop when you reach the more tender interior leaves that are at least half yellow-green. With a serrated knife, cut across the leaves at the point where the color changes from yellow-green to dark green. Trim the stem of its outer layer, then trim the base, removing any dark green bits. Halve the artichokes lengthwise and scoop out the hairy choke. As the artichokes are trimmed, drop them into the lemon juice and turn to coat. Toss occasionally. When all artichokes are trimmed, transfer them and the lemon juice to a large skillet and add olive oil, garlic, thyme, bay leaf, salt and pepper to taste. Bring to a boil over moderate heat, tossing to coat artichokes with seasonings. Transfer to oven and cook until artichokes are browned in spots and tender when pierced, about 35 minutes. Let cool, then cut each half into quarters or thirds lengthwise. In a bowl, combine artichokes, onion, parsley and olives. Just before serving, season to taste with lemon juice. Serves 6

Chicken with Artichokes and Lemon From Carole Kotkin

  • 3 lemons cut in half
  • 16 baby artichokes (substitute frozen artichoke hearts)
  • 8 small potatoes
  • 4 cloves garlic, unpeeled
  • 3 or 4 thyme sprigs
  • 3/4 cup olive oil
  • Salt and freshly ground pepper
  • 8 boneless, skinless chicken breast halves, cut into 2" chunks
  • 2 red onions, sliced 1/4" thick
  • 1/2 cup chicken broth, either homemade or low-sodium canned
  • 4 cloves garlic, minced
  • 1/4 cup Niçoise olives
  • 1/4 cup fresh parsley, chopped

Fill a large bowl with water and squeeze juice from one lemon into it. Cut each artichoke in half and rub cut side with the remaining lemon. Immerse the artichokes immediately into lemon water to prevent darkening. Place potatoes, garlic cloves and thyme in a baking dish; rub with 2 tablespoons olive oil and sprinkle with salt and pepper. Roast until potatoes pierce easily with a skewer, 25-35 minutes. When cool, halve or quarter potatoes. Set aside. In a medium sauté pan, heat 1/4 cup olive oil over medium heat. Pat artichoke halves dry with paper towels and add to pan. Reduce heat and sprinkle with a tablespoon or two of lemon juice. Cook partially covered, stirring occasionally, until tender, 10-15 minutes. Season with salt and pepper. Pat chicken dry with paper towels, then sprinkle with salt and pepper. In a very large sauté pan, heat 1/4 cup olive oil over high heat. Add chicken and brown lightly on all sides. Using a slotted spoon, remove chicken from pan. In the same pan, heat remaining 2 tablespoons oil over medium heat. Add onions and cook 5-7 minutes. Add roasted potatoes and cook, turning often, until potatoes are browned and onions translucent. Return chicken and artichokes to the pan and add broth, minced garlic and remaining 2 tablespoons lemon juice. Cook until liquid is syrupy, about 5 minutes. Season to taste. Sprinkle with olives and parsley. Serves 8 

Deluxe Artichoke Dip

  • 26 oz. Epicure Farms Rough Cut Artichoke hearts
  • 1 cup grated Parmesan cheese
  • 1 clove garlic, finely chopped
  • 1 cup coarsely torn fresh bread crumbs
  • 1/4 cup coarsely chopped fresh parsley
  • 1 container (8 oz) sour cream
  • 2 Tbsp. extra virgin olive oil
  • 1 cup mayonnaise

Preheat oven to 350 degrees. Chop rough cut artichoke into small pieces. In small bowl combine bread crumbs, 1/4 cheese and the parsley; set aside.  In medium bowl, combine mayonnaise, sour cream, remaining  3/4 cup cheese, artichokes and garlic.  In 9 inch pie plate, evenly spread artichoke mixture; top with bread crumb mixture, then drizzle with olive oil.  Bake uncovered 35 minutes or until heated through.  Serve with your favorite dippers.

Shrimp-Artichoke Salad

  • 1/2 Medium Head of Lettuce
  • 1 Large Tomato, cut into 3 slices
  • 3 Artichoke Crowns (hearts)
  • 1 Can drained (or 4.5 Ounces) of small shrimp
  • 3 Hard boiled eggs, finely chopped

Prepare Russian Dressing.  (See recipe below)

Divide Lettuce between three salad plates.  Place one tomato slice on each salad.  Place one artichoke crown on each tomato slice.  Sprinkle about 1/3 cup of shrimp over each salad.  Sprinkle chopped eggs over shrimp and lettuce.  Serve with dressing.  (Makes 3 servings)

Russian Dressing

  • 1/2 Cup Mayonnaise or salad dressing
  • 1/4 Cup chili sauce
  • A few drops of onion juice
  • 1 Teaspoon of lemon juice

Mix all ingredients together in order listed.  (Makes 3/4 cup of dressing)

Fettuccine with Artichokes, Parmesan and Sausage

  • 20 Artichoke Babies
  • 4 Sweet Italian Sausages, casings removed and meat crumbled
  • 1 Large onion, chopped
  • 2 Cloves of garlic, minced
  • 1 Cup chicken broth
  • 1/2 Cup dry white wine
  • 12 Ounces of fetteccine
  • 1/4 Cup butter or margarine
  • 1/4 Cup freshly grated parmesan cheese
  • Salt and pepper
  • 2 Tablespoons of chopped parsley

Cut Artichoke babies into quarters. Saute sausage over moderately high heat until browned. Add onion and garlic; cook over moderate heat, stirring until onion is golden. Add Artichoke, broth and wine. Bring to a boil and simmer, covered, 10-15 minutes or until Artichokes are just tender. Cook, uncovered, stirring occasionally, 8-10 minutes or until juices have thickened slightly. Keep warm. Cook fettuccine al dente; drain. Toss with butter and parmesan cheese. Add salt and pepper for taste. Sprinkle with parsley. Top with Artichoke mixture. (Makes 6 servings)

Baby Artichoke Chicken Saute

  • 15 Artichoke babies
  • 1/4 Cup of olive oil
  • 4 Chicken breasts, skinned, boned, and cut into chunks
  • 2 Red of yellow onions, sliced thick
  • 4 Cloves of garlic, minced
  • 1 Tablespoon each chopped fresh Basil and Rosemary, or 1 Teaspoon each of dried Basil and Rosemary, crushed
  • 1/2 Cup chicken broth
  • 16 Ounces fettuccine, cooked and drained

Cut Artichoke hearts into halves.  Brown chicken in large skillet with 2 tablespoons of oil.  Remove from pan and set aside.  Add remaining two tablespoons of oil and saute onions until tender.  Add Artichokes to skillet with garlic, basil, and rosemary.  Cook until Artichokes are tender, about 5 minutes.  Add browned chicken and drizzle with chicken broth.  Heat though.  Salt and pepper to taste, if desired.  Serve over hot fettuccine.  (Makes 4 servings)

Italian Stuffed Artichokes

 - 1 Pound lean, sliced bacon

 - 5 Cups coarsely-chopped bread crumbs 

 - 1 1/2 Cups Parmagiano Reggiano or good domestic parmesan cheese, grated

 - 1 1/2 Cups Peccorino Romano cheese, grated

 - 1 Cup chopped green onion 

 - 1/2 Cup chopped fresh parsley leaves

 - 5 cloves of garlic, minced 

 - 1 Tablespoon of salt(or to taste)

 - 1 Tablespoon freshly -ground black pepper

 - 1 Tablespoon red (cayenne) pepper 

 - 6 Large artichokes 

 - 1/2 Cup extra virgin olive oil

 - 6 Slices of lemon

In a large frying pan over medium-high heat, fry the bacon until crisp;drain. Crumble into a large bowl and add bread crumbs, Parmesan cheese, Romano cheese, green onions, garlic, parsley, salt, black pepper, and cayenne pepper; toss to combine.

Cut about 3/4 inch off the tops of each artichoke. With your scissors, snip off the pointed ends of each artichoke leave. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of bread stuffing around each artichoke. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large enough to hold them in a single layer. Add water to a depth of 1 1/2 inches.

Pour a generous amount of olive oil over each artichoke, letting it seep in. Top each artichoke with a slice of lemon. Bring the water to a boil, cover, reduce heat to let and steam the artichokes approximately 1 hour (depending on the size of the artichoke) or until the leaves pull off easily. Test for doneness by pulling out a leaf and testing for tenderness. Check the water level after about 25 minutes, and add more if necessary. Serve hot or at room temperature. The stuffed artichokes can be prepared in advance and reheated before serving.


Creamy Roasted Garlic Sauce

- 2 Garlic cloves unpeeled

- 1 1/2 Teaspoons olive oil

- 1 Teaspoon dry white wine

 - 3/4 Cup whipping cream

 - 1/4 Cup Parmesan cheese, finely grated

- Dash of freshly grated nutmeg

- Coarse salt and freshly-cracked pepper to taste

Preheat oven to 400 degrees F.

Place the garlic cloves in a small piece of foil; drizzle the oil over them, fold up the foil an place in a small oven and mash it slightly.

Place the mashed garlic in a small saucepan with the dry white wine and whipping cream; reduce until it starts to thicken. Add the Parmesan cheese and nutmeg. Whisk constantly until heated through and fairly smoothly. Add salt and pepper according to taste.

Artichoke Mushroom Cannelloni Lasagna

- 1 (12 inch) Lasagna noodle with fluted sides

- 1 Tablespoon butter

- 2 Ounces Shiitake musrooms, sliced thinly

- 1 Clove garlic, siced thinly

- 1/4 Cup leeks, white part only sliced thin

- 1lb Artichoke rough cut  chopped finely

- 1/4 Cup dry vermouth

- Creamy roasted garlic sauce

- 1 Tablespoon grated Fontina cheese, divided Arugula leaves, spinach leaves, or basil leaves cut into a chiffonade.

- Lemon zest

- Balsamic vinegar glaze

Filling Ingredients; Melt butter in a skillet oer medium heat, add the mushrooms, garlic, leeks, and artichoke bottom. Saute for approximately 7-8 minutes. Add the vermouth and cook until liquid is absorbed, stirring occasionally. Add salt and pepper according to taste.

To Assemble:

-Spoon a small amount of Creamy Roasted Garlic Sauce in the middle of each serving plate.

-Lay the lasagna on a flat surface; cut in two crosswise, now you have two strips of lasagna, each are approximately 6 inches long. Lay noodles out flat, spread approximately 1/4 cup of prepared filling ingredients evenly over each noodle; add the Fontina cheese. Leave a 1/2 inch border on all sides.

-Roll up each noodle and place seam side down on the Creamy Garlic Sauce.

-Place the arugula chiffonade and lemon zest of top of the roll. Decorate the plate with balsamic vinegar glaze and serve.

Artichoke and Mussel Bisque

- 3 whole artichokes

- 1 Bulb fennel, trimmed and diced

- 1 onion, chopped

- 1/2 cup heavy cream

- 2 quarts water to cover

- salt and pepper to taste

- 2 cloves of garlic, minced

- 1 tablespoon margarine

- 1 pound of mussels - cleaned and debearded

- 1/2 cup dry white wine

- 1 lemon, juiced

- 3 tablespoons chopped fresh parsley

1. Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. Let this simmer for 15 to 20 minutes, or until tender.

2. Meanwhile, rinse and de-beard the mussels. In a separate large saucepan over medium low heat, sweat the garlic in the butter or margarine for 30 seconds. Add the cleaned mussels and reserve the liquid. (note: be careful not to brown the garlic).

3. Transfer the vegetable mixture to a blender and puree until smooth. Add the lemon juice, reserved mussel liquid and season with salt and pepper to taste. Strain this mixture through a fine mesh strainer and top each serving with some mussels. Garnish with chopped parsley. Serves about 4.