Life certainly hands us many lemons along the way. Luckily, it’s one of my favorite flavors, sourness and all. My little glitch this week was a mishap in my kitchen that dislocated my shoulder. Don’t ask me how it happened, it is outrageously silly, and I get absolutely no sympathy when I tell the story. Nothing broken, but both a painful ambulance ride and emergency room trip certainly were not on my expected things to be doing during this marvelous summer weather. It was a few days before I could even type, and washing my hair has been challenging! But I’m mending now, and each day there is a bit more mobility. Humble pie is being served in large portions here at my house. I can walk the dogs, do my daily dancercise routine, and finally I am able to really cook again, with just a few restrictions. My thanks to all my blog friends who noticed I was absent and contacted me! You really made my day, every one of you.
Let’s keep going
Life goes on, if even in a sling. The farmers market this week had just about everything I could want from artichokes to zucchini, lots of zucchini by the way, the annul glut has begun. And yes, local baby artichokes! We only see them for a short time, but boy are they tender and delicious. So much flavor; one of those vegetables I wish we could get all year long.
Dress up those beans
Inspired by one of our local farm-to-table restaurant offerings, I decided to pair these treats with some dressed up beans and lots of herbs. The original dish I had at the Philo Ridge Farm restaurant featured pesto topped zucchini and eggplant over beans. The pesto mingling with the beans was outrageously good, and they added little pops of super flavor with slices of toasted garlic. No argument from me. But having had zucchini several times already this week, I decided the beans would be a perfect bed for the market artichokes.
Take a deep breath, it’s all good
Of course, that meant I had to break them down, and I admit this part of the recipe can be intimidating and is quite tedious, although really not difficult. This is why once or twice a season is enough for me! But the reward is great and well worth the effort.
Beans of choice
I used Great Northern beans that I had made from dried and tucked in the freezer. You can use any favorite bean here. In a pinch, you could certainly use a good quality canned bean, but look for organic with no salt added, you want to control that yourself.
Celebrate good times, come on!
I enjoy each little season in the larger growing season by celebrating each vegetable, and finding a different way to present them is always fun. They are all so beautiful, and worth the little time it takes to mess with them and serve up something unique and tasty to my family.
Local eating at its best.
When I surveyed the final plate, I realized that other than the olive oil and lemon, everything was either from my backyard or grown just a few miles from me. Local eating at its best. The dish turned out as I imagined, and it was so good that when I look back on this week of my life, hopefully that is all I will remember.
Baby Artichokes with White Beans and Pesto
- 7 or 8 baby artichokes
- A lemon
- One carrot
- 1 small or ½ large onion, small dice
- 1 stalk celery, or the stems of several very small
- Large sprig of thyme
- One or two bay leaves
- 5 large garlic cloves, minced, divided
- 2/3 cup each dry white wine and water
- Handful of basil
- Smaller handful of parsley
- A few celery leaves if you have them
- 2 cups cooked white beans with their juice
- 10 or so cherry tomatoes, halved
First, the artichokes. This was a perfect task for a Saturday afternoon with a little jazz in the background. Fill a large bowl with water and squeeze the juice of one or two lemons to acidify the water. If you don’t put your artichokes in this, they will oxidize and turn a brown color you don’t want.
Trim the stem, they are delicious and you don’t want to waste them. Then peel the tough outer leaves off the artichoke, leaving the base of the leaf intact. Keep peeling until you get to the tender leaves as shown in the photo below. Then, use a peeler to remove the tough outer skin of the stem, and work around the base of the choke to smooth that out as well. Sometimes the peeler works well, other times a good sharp paring knife is the best tool.
Cut off the top of the bulb and slice it into two lengthwise, trying to keep even the sections of stem. Using a grapefruit spoon (the easiest) small melon baller, or a sharp sided ½ teaspoon measuring spoon, work out the hairy choke from the center. If the artichoke is really small, there might not be any of the hairy bits yet. While doing this, dunk the artichoke in the acidified water now and then, and when finished, toss it in the bowl.
Now, we can cook. In a large saucepan, add a couple of tablespoons of olive oil over medium high heat (you can also use water) and toss in the carrots, celery, and onion. Let the vegetables sweat, but not take on any color.
Add the thyme, bay leaves, and half the garlic, mix it up well, then fish the artichokes out of the water and toss them in as well. Add the water and wine, some salt and pepper to your liking, and bring it all to a boil. Reduce the heat to a simmer and let cook about 10 minutes covered, then remove the lid and let cook another 10 minutes or a little longer, depending on the size.
While the artichokes cook, roughly chop the basil, parsley, and add the remaining garlic, marrying everything well with a little more olive oil. You can also do this in a mortar and pestle if you like, but leave some good texture.
Warm the beans and add the cherry tomatoes and a little of the basil mixture. Let this simmer just a few minutes until the tomatoes start to pop open.
Once a paring knife easily pierces the thickest part of the biggest choke, you are ready to assemble. You want the sauce to be reduced and thickened as well. Taste for seasoning and add most of the basil sauce, reserving a bit to garnish.
Place the beans in a shallow bowl and top with the artichoke mixture. Sprinkle with the last of the pesto, squeeze a bit of lemon over all, and call them to the table. You can also toast up a few sliced garlic cloves to top off for a texture and flavor pop. Just slice the garlic and sauté quickly until browned and fragrant, drain, and cool.
Copyright 2025– or current year, The New Vintage Kitchen. Dorothy Grover-Read. Unattributed use of this material and photographs is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
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Welcome back, and I am sorry to hear of your accident. I have been out of sync this week as well, but at least nothing was dislocated! The dish looks wonderful!
Thanks Suz! Hope all is well with you!
Sending you warm, healing vibes.
I got them! Thank you!!!!
So sorry to learn of your fall but happy to know that you are improving every day. The artichokes and beans sounds lovely.
Thank you Karen! Every day its a little better. The artichokes were a great distraction.
So sorry to hear about your fall and pleased you’re recovering well. Great and useful instructions for preparing artichokes! I love when I’m in Italy watching stallholders sitting on a stool preparing them to sell.
If you do it all the time, it must go quite fast! I don’t get them enough for a good learning curve.
Thanks for your good wishes!
Well, now, a fall is not something one wants to experience, but I certainly understand because a loved one took one about two weeks ago, and we’re still working through the effects. I am very glad to hear you are recuperating, and I’ll keep you in my prayers. Take care, and I’m glad you’re able to be back in the kitchen which is for sure your happy place.
Thank you Judy! Yes, cooking is a great distraction just about now!
I am glad, Dorothy, that you are on the mend, and thank you for the wonderful dish!
Joanna
Thank you for the kind words Joanna! The dish is really good, and I’ll make it again for sure.
You are welcome, Dorothy!
Joanna
Oh, no! I’m so sorry you’ve been in pain–but glad to see you’re on the mend–and nourishing food abounds.
I can feed the family, so I’m good! Thanks!
I am so very sorry to hear about your mishap. I am glad to hear you are on the mend!
These baby artichokes! Yum!
Add them to your recipe and Wow! Deliciousness!
They are definitely worth the effort!
Thank you Nancy!
That looks delicious. Sorry to read about your mishap.
Thanks Sheree! On the mend!
Good to read Dorothy
Just need a bit more patience…
We probably all need a bit more
Sorry to hear that you took a tumble and glad to hear you are on the mend and enjoying getting back to producing your lovely dishes. That’s a really good ‘how to’ for preparing Artichokes, thank you. I shall save your instructions in case I ever get my hands on some fresh ones.
Mary :))
Thank you Mary! It took me a few times to get the hang of breaking them down, but it is easy and the results – a most delicious treat!
Glad to read you’re recovering, and that the fall didn’t cause anything too serious! We tend to forget that the kitchen is a dangerous place!
Fresh artichokes are the best. Pairing them with beans is a combination I haven’t thought of, but will definitely try soon! 🙂
Thank you Ronit! Breaking these babies down certainly got my min off myself!
So this is how you prepare artichokes. It is a bit of work but I imagine the enhanced taste is the reward.
Sorry to hear about your shoulder. That would impede every kind of movement and be so painful. I am glad to read you are on the mend now.
Love the post’s end quote!
Thank you Amanda! It’s not a hard process, but if doing it a bunch of times, can be a bit tedious. But the rewards are great!
Babying shoulder, hopefully I’ll be mended soon.
Gosh sorry to hear about your dislocated shoulder – that is almost more painful than a break. The beans and artichoke recipe looks so delish! Anyway hope you recover soon.
Thank you so much! With all the good wishes, I’m sure the good vibes will help a lot!
Be well soon!!
Thank you so much Nora! I’m trying to be good.
Oh ouch, hope recovery goes smoothly. Impressive dish to make with your arm in a sling.
Why thank you Peggy! I actually took my arm out of the sling while I was conducting the surgery, good to keep things moving!
I am sorry to hear that you dislocated your shoulder. It is good to know you are recovering and able to start to do things again. I love artichokes, so this recipe sounds delicious.
Thank you Julia! Hopefully, I’ll mend soon.
Our whole family love artichokes, and the baby ones were quite a treat!
Some 15 months ago scans told the doctors and me that somehow I had managed to get rotor cuff – the muscles and their tendons in both my arms had parted company for good (usually a football injury !). So I shall have to live with what you are recovering from for the rest of my life. (Too old for 6-8 hour operations). Thus, fully appreciate what you have been thru’ and truly hope all will be but a memory soon. Love artichokes but have not seen such tiny ones on sale here. Also love the beans component – that would make the salad a full meal for me – tasty and healthy!
Oh my! What a thing to go through and have to face always. And you didn’t even have the fun of playing football???
Hi, Dorothy:
Sorry about your recent fall and injury. It happens to the best of us!
I love artichokes, too. I steam them and do the following: I start by pulling off the outer leaves one at a time. I dip the base of the leaf into my favorite sauce (like melted butter or mayonnaise) and scrape the soft, pulpy portion off with my teeth, discarding the rest of the leaf. This continues until I reach the tender inner leaves. I remove and discard the fuzzy “choke” that covers the heart, then cut the heart into pieces and enjoy it with my chosen sauce – or just salt.
Thank you Marjorie! I’m on the mend!
That’s exactly how we usually eat the big artichokes! We all love them, and eating them is like a ritual. I mix my melted butter with lemon juice, my favorite way. Sometimes I stuff the big ones, so good!
I am so sorry to hear of your mishap in the kitchen, Dorothy I do hope recovery is swift…I rarely see fresh artichokes here…Love this recipe and will tuck it away until I do..xx
Here’s to happy hunting Carol!
I am taking it mostly easy, and tomorrow we’ll be on vacation and I’ll be looking at a beautiful lake. Good for body and soul.
Wonderful to see you back in the kitchen …. vertical, this time, babe …. and sounding so much better! We grew up on artichokes, my mom banging them on the corner of the kitchen counter to spread open the leaves for stuffing. What a treat they were, stuffed with delicate combo of breadcrumbs, grated cheese, parsley and minced onion, softened up nicely in the old pressure cooker and drizzled with olive oil just before serving. Add chunks of a hearty Italian bread. Delicious! As you said “Good food makes everything better”. So pleased to know you’re doing better!
Thank you my dear! I love stuffed artichokes, and your description has me drooling. Was thinking of you when i watched the Netflix movie “Nonnas” it’s really a good flick.
It’s on my watchlist. Good to know you liked it!
It’s good fun! AND, it’s based on a true story.
Hi Dorothy. So sorry to hear about your injury. You were missed. But, your resilience is remarkable. Nothing can keep a good chef down. “Well”come back. Wishing you a wholesome recovery. 🙏 Thank you too for your delicious comeback shares. )))❤️(((
Thank you! I am being careful with it, and following orders!
Sorry to hear about your accident but glad you are on the mend. Thanks for the tips preparing artichokes.
Thanks Jan! Artichokes can be a bit intimidating, I know I didn’t grow up eating them, but once you get the hang of it, it’s all good!
Oh Dorothy, that was quite an adventure. Glad to hear that you are on the mend and feeling better, and love that the kitchen was calling you just like a muse to her siren. Cooking really is so healing in so many ways:) Cheers to strong shoulders and a slip-free rest of the summer. – Katherine
Thank you Katherine! I am being very careful!
Good job, you!
I am so sorry to hear about your shoulder Dorothy, and am impressed you can manage cooking! This dish is signature Dorothy, creative and beautiful!
Jenna
What a lovely thing to say Jenna, thank you!
sorry about your mishap but I hope that delicious lookin’ dish soothes any lingering pain!!
Yes, it did indeed! Thank you!
Sending you healing wishes and remember healing isn’t always linear. Be gentle with yourself. Love the tasty recipe! ❤️
Thank you! That’s a beautiful way to put it – be gentle with yourself!
I’m sorry about your shoulder, Dorothy. We don’t realize how dependent we are on every part of our body until that part isn’t working properly. Sending you love and prayers for swift and complete healing.
And thank you for the recipe. I have been looking for bean recipes because I need to increase the protein in my diet. Take care, my friend.
Thank you Mary! I’m trying to be patient, while figuring out how to wash my hair- you hit the nail on the head!
We have beans multiple times each week. Great source of protein and lots of fiber!
I have not had fresh artichokes in approximately FOREVER! You’ve made the work seem so approachable, and I’m bookmarking this to try it next time I see them.
I’m glad that you are mending from your mishap. I do think that a better story is out there… you know, busting up your shoulder while saving those puppies from a burning building. Hahaha
…it was just a quick stop at the bank, one deposit, and it was time for vacation. The teller next to mine gasped and I looked to my side to see a creepy looking guy in a ski mask. Since it was 100 degrees outside, he stood out. He turned and started to run out with a sack full of cash and I just happened to let my little foot move out in front of his and he fell to the ground, hit his head, knocked out cold. Unfortunately, I also lost my balance and tumbled into the cash machine. People started to help me up, but they got distracted because the cash machine was spitting out $100 dollar bills. They all got a great treat, I got a dislocated shoulder…
Little better than falling off my shoes…
I am so sorry but happy you are on the mend. I fell in a house that I have been in for 35+ years cracked ribs but I took the month of June off 🙂 many this growing older is what I thought others before me did 🙂 Take care of yourself.
So very sorry you dislocated your shoulder. I was about to send you an email when I saw your post. That artichoke dish looks utterly delicious. White beans, artichoke hearts, tomatoes. Who could ask for anything more?
Thanks Laurie! I was a happy camper with this dish! So satisfying!
Ouch! Falling is bad. I broke my shoulder last year falling. A surgery that I didn’t need! I love your concoction! Mmmm artichoke hearts.
It was definitely unexpected. Now, I’m walking around like a little old lady afraid to fall again!
Whew, accidents can happen so quickly and unexpectedly. Good to hear that you are recuperating, and hope you are feeling much better very soon. The artichokes look wonderful
Thank you my friend! I’m at the lake now, resting and relaxing, all will be good soon I’m sure.
So sorry to hear that Dorothy.. at this time of year I tend to think that people are on their summer break… not dislocating their shoulders.. It is very painful a have been told… so pleased you are on the mend and thank you for this delicious looking recipe…♥
Thanks Sally! I’m healing slowly, just a bit frustrating at this point!
That had to be so painful! I hope you continue to mend fast. Thank you for the lesson on the artichoke Dorothy. That is one thing I have never prepared.
They can be tricky, but worth effort!
A yummy “Veggie”work of culinary artistry!
Thank you! and tasty too!
I’m glad to hear you’re on the mend. What a fabulous comeback this is!
Mollie
Thank you Mollie! Slow but steady!
Look yummy
Thanks! It was really tasty.
A beautiful dish, Dorothy! I’m only just catching up on news, so sorry to hear about your shoulder but hope you’re on the mend now. I love the Alice Waters quotation, by the way!
Thank you Lis!
I am slowly improving, but they told me it will be a while before I’m back in full range and out of pain. Apparently the muscles and stuff take longer to heal than a bone! But all is good, and I can do most things, As mother always said, this too shall pass.
Glad you’re doing better, Dorothy. We’ve all had those embarrassing moments. I once tore a knee ligament, painting my house, which sounded so stupid when I told my friends. Couldn’t I have picked something a little more manly, like crashing while skiing?
I love that you’re shaking it off (no pun intended) and back cooking. One of my best friends is the same way, albeit with watercolors instead of in the kitchen. I called him up and he was painting inside his car because he wanted to capture the rain just right.
Ah, your friend sounds like a wonderful person!
Thank you Pete! This too shall pass.
Your Baby Artichokes with White Beans looks amazing and delicious Dorothy. Glad you are on the mend,
but like you said, good food does make it better.
The therapeutic value of food is often overlooked, even in hospitals.
Best Wishes
Kevin 🙂
Oh Kevin, especially in hospitals! I don’t know who they employ as nutritionists, but they fall short in so many ways!