Once exclusively the domain of Mediterranean cuisine, artichokes have been gaining popularity across all concepts as an ingredient for warm dips, spreads, soups and salads. “The artichoke is actually a flower, not a vegetable,” says cookbook author Robin Asbell. “It’s the flower bud of a plant in the thistle family.” Asbell has some smart tips for operators who want to menu artichokes in a variety of dishes.

First question: Fresh or canned?

“Preparing fresh artichokes does involve a lot of labor,” Asbell warns. “If I’m using fresh artichokes in a dish, I try to add a number of other ingredients, so I’m not spending hours just on artichoke prep.” If you do decide to add fresh artichokes to your menu, she suggests turning the whole plants upside down in a steamer. “The base takes longer to cook than the rest of the plant, so this method allows them to cook more evenly.”

Asbell has several tips for chefs who want to skip the prep and use canned artichokes instead. “They do very well as a puree,” she says, suggesting that they use the classic recipe for artichoke dip as a grilled sandwich spread, in a quesadilla or as a substitute for alfredo sauce. “Canned artichokes are always great in pasta salads – just drain a can, cut them in half, and you’re ready to go,” she says.

Another easy protein pairing is to puree a can of artichokes with some good cheese and stuff the mixture into fish or a pork chop. “You’ll get sophisticated flavor and major impact with very little work,” Asbell says.

Hearts and bottoms

While canned artichoke hearts are a common product, Asbell suggests seeking out canned artichoke bottoms if possible. “It’s really the best part of the artichoke,” she says. “They form natural little cups, so you can do attractive presentations by spooning other ingredients into them. I love to sautée or fry them until they get crispy edges. It’s a concentrated flavor and a great texture.”

Little bitty babies

Baby artichokes, while sometimes harder to source, are also a great option for appetizers or side dishes. “More of them is edible than with mature artichokes, so you can get more out of each serving. You just trim the tips, steam, cut in half and sauce them.”

Marzetti^® tip

Lemon butter, Horseradish sauce and garlic mayonnaise are traditional dips for freshly cooked artichoke leaves. Make a no-fuss version with Marzetti^® +1 Ranch Inspirations. Try Horseradish Ranch, Asiago Ranch or Chili Garlic Ranch by adding just one ingredient to Marzetti^® Ranch Dressing.

Resources

robinasbell.com

Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls, and More

Read more

Artichokes: Bake, Boil or Steam?

All About Artichoke

Recipes

Grilled Steak and Artichoke Salad
Spinach Artichoke Dip
Grilled Baby Artichokes

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.

For durability, taste and “plate appeal,” it’s hard to beat beets. This root veggie, rich in vitamins, antioxidants and flavonoid, has been gaining popularity in a number of new products, from brilliant-colored juices to snack chips and crackers.

“It’s very easy to find ways to add drama to a plate by adding beets, says cookbook author Robin Asbell. “This year’s crop is just coming in, so you can get very tender ones right now. And even if you think roasted beet salad has been ‘done and overdone,’ it really is a delicious entrée salad. If you want to try something a little more creative, beet risotto is a great vegetarian entrée. Pair it with fresh horseradish, and you’ve got a great fall special.”

Secret ingredient for chocolate desserts

Beets are also one of Asbell’s “secret ingredients” for healthier desserts. “Beets pair very well with chocolate,” she says. “They are sweet in themselves, so you can reduce sugar if you add them, and they add a delicate nuance to a dessert. And if you add a little bit of beet juice to white desserts, it can give you a lovely pink color in a natural way. It’s fun to try with crème brûlée or vanilla ice cream.”

Asbell loves to experiment with different beet varieties. “One of my favorites is the Chioggia beet (pronounced kee-OH-gee-uh), which is also known as the candy cane or candy stripe beet. I shave it thinly on a mandolin, then pair with golden beets on top, and garnish with microgreens. You can even make chips—baked or fried—and that’s a terrific garnish. It’s an impressive-looking plate.”

She urges chefs not to forget the greens, the stems and tops that might be attached to a beet order. “Those tops are one of the most nutritious greens. It’s fun to use them in the same dish as the beet roots. One classic preparation is to make borscht and top it with sautéed beet greens.”

Creative and practical

They may be a creative chef’s dream, but beets are also beloved by budget-conscious operators. “Their cost is reasonable, and they store well,” Asbell says. “They’re really kind of indestructible. You can cook them ahead and they hold well—there’s no wilting factor you have to worry about.”

Resources

RobinAsbell.com
Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls, and More

Read more

Los Angles’ Times food writer Valli Herman explores why beets are the hot new ‘superfood’

Recipes

Super Root Salad
Spinach Brown Rice Beet Salad
Power Chicken Salad

Looking for more recipe ideas and menu inspiration?
Make sure to check out our recipe section.