Jumbo: Granddaddy of artichokes

There’s a new guy on the block. We should say on the produce block. And he is a gentle beauty. It’s the jumbo artichoke, the granddaddy of all artichokes. It’s well-rounded and tightly packed. Its leaves are meatier than other globes, and it has a big heart — which is what we all look for.

After years of research, Ocean Mist Farms developed this new plant a few years ago, but they were grabbed by chefs to spotlight on their menus. But now there’s a plentiful supply, and they are available to consumers.

Enjoy them at home. Preparation is the same as for other sizes. (See recipe instructions.) If you plan to stuff them, cut stems off at the base so artichokes stand up in cooking. Peel stems and cook them along with the artichokes. Otherwise just trim the ends. Rinse artichokes under cold running water, turn them upside down to drain.

Our Ricotta and Fennel stuffing combines sweet, creamy ricotta cheese, nutty Parmesan and fresh fennel. Serve a whole jumbo as a main course, or halve it for appetizers. Bear in mind that jumbos will require longer cooking time, perhaps 40 to 45 minutes of boiling or steaming. Use the top of the range, a pressure cooker or slow cooker.

Ricotta & Fennel Stuffer Artichokes

4 extra-large to jumbo artichokes

3 ounces pancetta or 4 slices bacon, diced

1 medium onion, chopped

1 large bulb fennel, trimmed, cored and sliced thin (reserve a few fronds for garnish)

2 cups ricotta cheese

1 cup shredded Parmesan or Fontina cheese

1/3 cup white wine

2 lemons, zested and juiced

1/2 cup chopped fresh basil

•Rinse artichokes under cold running water. Cut off top quarter of artichoke and cut off stem at base, reserving stem. Trim tips of petals with kitchen scissors. Pare away outer covering of each stem, leaving just the white tender portion at center.

•Add enough water to large saucepot to make 3 inches deep. Add artichokes and trimmed stems. Cook over high heat until boiling; reduce heat to simmer, cover and cook until a petal pulls out easily, about 45 minutes depending on size of artichoke.

•Preheat oven to 375 F.

•Meanwhile, in large skillet or saucepot over medium-high heat, cook pancetta or bacon and onion until done, stirring frequently. Add fennel and cook and stir until limp. Stir in ricotta, Parmesan, wine, lemon zest and juice and basil. Set aside.

•Carefully lift artichokes out of pot and turn upside down on towel to drain and cool slightly. Lift out stem pieces, chop coarsely and stir into fennel/ricotta mixture.

•Using spoon, scoop out and discard soft inner leaves and fuzzy choke, being careful to leave the base of heart intact. Arrange artichokes, cut side up, in baking pan or dish. Spoon about 1 cup fennel ricotta mixture into center of each artichoke. Bake until tops are golden brown, about 20 to 25 minutes. Makes 4 entrees, or 8 appetizer servings.