Roasted walnut coffee-chile-cheddar artichokes
Early memories of her father growing artichokes in their apartment shaped how chef Jessie Aron thinks about this vegetable. They ate them simply, dipped in butter and finished with lemon. This recipe keeps the focus on the artichoke, but gives it an elevated twist. Formerly the chef behind Malka in Portland, Aron brings the same thoughtful creativity to this dish, layering in walnuts, coffee, aged cheddar, and chile to add depth without overshadowing the artichoke itself. It’s a seasonal approach that honors familiarity while inviting something new, an ideal way to celebrate one of spring’s earliest vegetables.
Ingredients
4 large artichokes
2 lemons, one cut in half, the other cut into wedges
Kosher salt, to taste
Splash of olive oil
For the walnut-chile-coffee mayo
1 cup raw walnuts
3 tbsp olive oil
Kosher salt, to taste
2 oz chile puya or favorite hot dried chiles, stems removed (seeds are OK)
2 cups mayo
1 tbsp vinegar-based hot sauce (like Frank’s, Crystal, or Trappey’s)
1 medium clove garlic, peeled
1 tbsp fresh lime juice
1 tbsp Dijon mustard
1½ tsp instant espresso powder
1 tbsp molasses or brown sugar
1 tsp soy sauce
1 handful of rough-picked parsley leaves
Garnish
2 oz aged white cheddar, finely grated
Preparation
Remove tough, thorny outer leaves of artichokes, then trim off the top of the stem. Rub a little lemon juice on top to prevent oxidation on the cut parts. Bring a pot of salted water (as salty as pasta water) to a boil. Halve one lemon and throw a half in the pot. Save the rest for later.
Boil artichokes about 12 minutes, or until stems are tender and outer leaves come away easily. Set aside to cool.
Heat oven to 325 degrees.
Toss walnuts with 2 tbsp of the olive oil, and season generously with salt.
Spread walnuts onto a baking sheet lined with parchment paper. Toast in oven 10-15 minutes or until nuts turn a shade darker golden and smell toasty.
Heat 1 tbsp olive oil in a medium saucepan. Add dried chiles. Toast over medium heat, stirring constantly for about 1 minute or until the oil is red and chiles start to smell toasted. Set aside.
Make your mayo: In a blender, combine mayo, toasted walnuts, toasted chiles, hot sauce, garlic, lime juice, mustard, espresso powder, molasses or brown sugar, soy sauce, and parsley. Taste and add more kosher salt and lime juice if desired.
Prep your artichokes for pan-roasting: cut in half lengthwise and scrape out (and discard) the thistle (the fine fibers and tiny, sharp leaves inside the cavity).
Heat a heavy-bottomed pan such as a cast-iron skillet or flat-bottomed nonstick pan. Alternatively, prepare a grill for the artichokes.
Add a splash of olive oil to the hot surface and cook artichokes cut side down for a few minutes, or until heated all the way through with a nice, golden sear.
Squeeze remaining half lemon on top of artichokes.
Sprinkle grated cheddar over the artichokes (especially in the heart cavity). Serve with mayo and lemon wedges on the side.
Hope this brings a little inspiration and joy into your kitchen.