January 2012

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Amazing small space makeovers P. 50

living in the west January 2012 Feel good dinners | Life-changing trips | Homemade gourmet | Small space makeovers

Feel good dinners

LIVING IN THE WEST

Healthy and delicious soups, pastas, and risotto

LifeChanging Trips for 2012

Tuscan kale, white bean, and ciabatta soup

Quick & light breakfast sandwiches JANUARY 2012

sunset.com

visit us at Sunset.com

Homemade gourmet

Roast your own coffee, make your own sodas

Garden to table

Artichoke

Grow a showstopper that tastes as good as it looks

By Julie Chai and Amy Machnak

In your garden Even if we couldn’t eat artichokes, we’d include them in the landscape because they’re just so gorgeous. In fact, as delicious as the buds are, it’s worth leaving a few unharvested: They blossom into giant blue-violet flowers perfect for cutting.

Plant Grow from bare-root stock now in Sunset climate zones 8, 9, and 14–24. Space them 4 to 6 feet apart, in full sun along the coast and in light shade in regions with hot summers. In zones 3a–7 and 10, grow in spring as an annual, spacing plants 18 inches apart (they may produce artichokes if the season is long enough). In zones 11–13, plant as a fall annual.

Care Water thoroughly once a week, after you see new growth developing.

Feed once a month with highnitrogen fertilizer, starting a month after planting.

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Sunset January 2012

In your kitchen The edible part (or heart) of the thistlelike flower is tough until cooked; then, of course, it becomes rich and creamy.

Chicken halves with artichokes and garlic

Harvest 11/2

Cut off buds (and in. of stem) while they’re tight.

Store, chilled, up to 1 week.

SERVES 6 | 11/4 HOURS

Prep hearts

From Left: Thomas J. Story, Getty Images, Annabelle Breakey (2; food styling: Randy mon)

Snap off thick green outer leaves down to yellowish core. halve artichokes crosswise; discard thorny tips. trim stem to about 1/2 in. and peel tough outer skin from remaining stem. Halve artichoke lengthwise; scoop out and discard fuzzy, red-tipped choke. Put hearts in cold water with a little lemon juice and set aside until you’re ready to cook.

This falls between classic roast chicken and a braise.

Adding a bit of water to the juices and the garlic creates a sauce to spoon over mashed potatoes.

Artichoke bruschetta SERVES 4 to 6 | 25 MINUTES Heat 3 tbsp. vegetable oil in a large frying pan over medium heat. Halve and thinly slice 2 large trimmed artichoke hearts, then cook, stirring occasionally, until softened and browned, about 4 minutes.

Sprinkle with 1/2 tsp. kosher salt. Cut 5 slices ciabatta bread in half diagonally. Spread each with ricotta (3/4 cup total).

Sprinkle slices with 1/2 tsp. pepper and 2 tsp. lemon zest.

Spoon some artichokes onto each slice and top with a bit of thinly sliced basil.

sesame fried +artichokes

Snap off outer leaves from baby artichokes, cut off leafy tips, and trim stems to a point.

Fry in 1 in. of 350° vegetable oil until golden. Sprinkle with sesame seeds and kosher salt; serve with mayo mixed with sesame oil.

PER SERVING 356 Cal., 29% (103 cal.) from fat; 14 g protein; 12 g fat (4.0 g sat.); 53 g carbo (4.7 g fiber); 632 mg sodium; 17 mg chol.

2 tbsp. olive oil 1 large (4 lb.) chicken, halved, backbone removed 11/2 tsp. kosher salt 6 whole garlic cloves with skins on 5 large artichoke hearts (see “Prep Hearts” at left; 31/2 lbs. total), quartered 1 cup unpitted green olives 5 flat-leaf parsley sprigs

1. Preheat oven to 375°. Heat oil in a large dutch oven over medium-high heat. Sprinkle chicken all over with salt and lay in hot oil, skin side down.

Cook until browned, about 5 minutes. Turn chicken over and add 1 cup water, the garlic, and artichokes.

2. Roast chicken in oven, uncovered, until cooked through, about 1 hour. Add olives and parsley.

PER SERVING 454 Cal., 51% (232 cal.) from fat; 43 g protein; 26 g fat (6.3 g sat.); 13 g carbo (6.2 g fiber); 767 mg sodium; 127 mg chol. ■

10 more ways with artichokes: sunset.com/artichokes To change background color (fill), with direct selection tool (hollow arrow) in layer palette to select “background shape” layer, then choose color from swatch

To change mouse color, (fill) with direct selection tool use layer palette to select “compound shape” layer and shape layer, then choose color from swatch palette.