On Indy Style yesterday, I celebrated St. Patrick’s Day with two of my favorite green veggies – artichokes and cabbage. I always enjoy visiting Indy Style, but yesterday was extra special because my friend Mary Lynn Rajskub joined me in the kitchen. You may know her as Chloe O’Brian on the TV series 24. She is a fabulous actress and comedian!
I started the segment by showing how to select, prepare and eat artichokes. Right now is considered the peak artichoke season, although they are available year-round. Our partners at Ocean Mist Farms are known for pioneering the commercial planting and shipping of artichokes from Castroville, CA – a town now known as “the artichoke capital of the word.” Ocean Mist Farms has been growing artichokes for over 90 years and has become the largest artichoke operation in the United States – producing the highest quality and tastiest varieties which are available year round. Ocean Mist Farms also has a Artichoke Club where members are automatically entered into a weekly artichoke giveaway. You can Sign Up today to have a chance to win a case of artichokes shipped right off the farm to your doorstep, plus receive monthly newsletters with recipes, artichoke news and even more ways to win free field fresh artichokes.
As I explained on Indy Style, when choosing artichokes you should look for ones that are all green, have tight petals at the top and are heavy for their size. Slice them in half, scoop out the fuzzy “choke” from the center, then steam them in wine. You can also cut off the top, scrape out the “choke” and stuff them with mac and cheese. Then bake them until they’re crispy and golden brown. Check out another stuffed artichokes recipe here.
We had way too much fun during this first segment!
If you’re like Tracy and only eat cabbage in slaw, try my easy Oven-Roasted Cabbage:
Step 1 = Slice cabbage into 1″-thick rounds.
Step 2 = Spray oil on a baking sheet.
Step 3 = Spray oil on the cabbage rounds then sprinkle them with salt and pepper.
Step 4 = Bake the rounds at 375 degrees for about 30 minutes. The cabbage is done when a slight char has developed.
See how easy it is:
I can’t wait to see my Indy Style friends again in April!