A Simple Stuffing for This Year’s Artichoke

The artichokes from this year’s crop are huge and enticing. I have little patience for getting them all gussied up for eating. The swiftest way to serve them is to place them in boiling water for 30 minutes and then eat them by dipping them leaf by leaf into melted butter.

But here’s a relatively simple stuffing, just to prove there’s still something to be said for moderately delayed gratification.

ARTICHOKES FILLED WITH

WALNUTS AND CHEESE

1/4 cup boiling water

1/4 cup bulgur wheat

1/4 cup chopped walnuts

1/4 cup shredded sharp Cheddar cheese

Minced fresh oregano

1 large artichoke, stem removed, leaves trimmed 1/2 inch from tips

Pour boiling water over bulgur wheat in mixing bowl, cover with plastic wrap and let stand until water is almost absorbed, about 20 minutes.

Drain off any excess water. Add walnuts, cheese and oregano to taste, mixing well to combine. Holding artichoke over mixing bowl, stuff bulgur mixture into spaces between leaves.

Place rack in large kettle. Pour water to barely cover rack and bring to gentle boil. Place artichoke on rack, cover kettle and steam over low heat until leaves pull away easily, about 30 to 45 minutes. Makes 1 serving.

ARTICHOKE EYE-OPENERS

1 large artichoke

2 teaspoons butter

1/3 cup chopped onion

1/2 cup frozen chopped spinach, thawed

Dash nutmeg

Dash white pepper

1 egg

1 thick slice smoked mozzarella cheese

Lemony Hollandaise Sauce

Place rack in large kettle. Pour water to barely cover rack and bring to gentle boil. Place artichoke on rack, cover kettle and steam over low heat until leaves pull away easily, about 30 to 45 minutes.

Melt butter in small skillet and saute onion until tender. Add spinach and saute until water evaporates. Stir in nutmeg and pepper. Remove from heat.

Strip away artichoke leaves and heart, reserving bottom. Poach egg. Place smoked mozzarella over artichoke bottom. Cover with spinach, then top with poached egg and Lemony Hollandaise Sauce. Makes 1 serving.

Lemony Hollandaise Sauce

3 egg yolks

2 teaspoons water

1/2 cup butter, cut into 4 pieces

2 tablespoons lemon juice

Beat together egg yolks and water with wire whisk in top of double boiler over hot, but not boiling water, until slightly thickened. Add butter, 1 piece at time, beating until blended after each addition.

When sauce is smooth and thickened, add lemon juice and whisk again until well blended. Makes 1 serving.