Give Your Heart to Baby: Artichoke Purée

Artichoke is one of my favorite vegetables, and it's not only because it is one of the vegetables that provides most antioxidants. Raw, its hardness would never let you expect how tender it becomes once cooked. Its unique subtle flavor and sweetness stays on the tongue and makes a sip of water taste delicious. And it is rewarding. When you patiently eat leaf after leaf, you know that every one you just had brought you closer to the tender, melting heart.

I thought my twin babies could like the sweetness of artichoke, and I was right. This is one of their favorite meal. Here's how I make what my husband calls an artichoke feast for the girls, and for us at the same time.

INGREDIENTS

2 small or 1 big artichoke per person

1 medium potato for one baby

Olive oil

Salt and pepper for the parents

IN SHORT

Purée 1 medium potato and 1 freshly cooked artichoke heart together, add a teaspoon of olive oil and some of the water you used to boil the artichoke to get to the desired consistency.

IN DETAIL

Boil a large and a smaller pot of water with a very little bit of coarse salt in it. You can always add some more in your food, it is just better not to give much to the baby.

Wash the artichoke under running water outside, and inside by letting water get between the leaves from the top.  

Cut the tip of the stems and them cut the stems at the base of the artichoke. Don't discard the stems: it is edible inside with a flavor close to that of the heart.

Remove the one or two first rows of leaves at the base. 

Place the artichokes in boiling water for about 30/40 minutes, depending on how big they are. You will know they are done once they slide off a knife's blade easily. 

In the meantime, rinse the potato and place it in the smaller pot of boiling water. I usually don't peel the potatoes I am going to use as purée: I find it is quicker to take of the skin once they are cooked. Boil for about 30/40 minutes depending on its size.

Once the artichokes are done, place them heads down in a colander to let them drain and cool down a bit, and don't throw away the water: it is full of nutriments, and you'll use it later.

FOR BABY

Take off the leaves of the artichoke and save them for yourself if you feel like it. Carefully peel away the inedible 'choke' on top of the heart and discard it. 

Purée the heart with the potato. Mix in 1 teaspoon of olive oil, and add little by little some of the artichoke water until you reach a smooth and not too runny consistency. 

FOR THE PARENTS

When I prepare artichokes, I serve them warm as an appetizer for us. I like to dip the fleshy base of the leaves in olive oil and salt. In France, artichokes can also be served with a vinaigrette.

When I make this meal for my babies, I usually boil more potatoes. Then, I roast them cut in half, sprinkled with rosemary, thyme, a bit of olive oil and salt and pepper. I serve the potato with a roast chicken, and that takes care of our 2 course dinner.