Food & dining

sunday supper

Artichoke boil mimics crab boil, then come quesadillas

Artichoke boil.

Karoline Boehm Goodnick for The Boston Globe

Artichoke boil.

For seafood lovers, crab boil is one of summer’s great pleasures. Guests gather round to enjoy the bounty of the sea in a simply prepared, casual meal that might be multiplied to feed a dozen. Cover the table with newspaper, tip out the boil, then grab lots of napkins, and dig in for a messy, satisfying meal.

Artichokes star in this vegetarian boil with lemon mayonnaise. The artichoke is the vegetable world’s crab-equivalent. Simmered in a well-seasoned broth, the artichoke has multiple outer leaves, which you nibble in small portions to remove the flesh, until you get to the best part at the base, the heart. Serve them with corn and red potatoes in large bowls or opt for the communal system.

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For another night, layer corn kernels, diced artichoke hearts, and sliced potatoes in flour tortillas and crisp in a skillet to make quesadillas. You’ll never think about artichokes the same way again.

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(For artichoke boil, quesadillas)

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½ cup (1 stick) unsalted butter

1 cup sour cream

1 cup salsa

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2 cups shredded Monterey Jack

cheese

6 medium artichokes

1 pound red potatoes

6 ears fresh corn

1 ripe avocado

1 onion

1 jalapeno

2 cloves garlic

3½ lemons

Salt and pepper

4 tablespoons canola oil

4 tablespoons hot sauce

8 medium flour tortillas

½ cup mayonnaise

1 bay leaf

4 tablespoons Old Bay

seasoning

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.
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