I had never heard of using garlic scapes until a few years ago. The scape is the bud that starts to form at the top of garlic. This is removed late in June to encourage the bulb to get bigger.
These green stems have a slightly garlicy onion flavor and are fantastic used like green onions – cooked or raw! I found some at the farmer’s market (along with the baby artichokes) and decided to cook it all up with dinner.
What you need:
- 8 – 10 small, baby artichokes
- 2 Tablespoons butter, melted
- ¼ teaspoon sea salt
- 3 garlic scapes, chopped
- ¼ cup panko
- 1/8 cup shredded parmesan
How to Do it:
Cut the artichokes in half. Bring a large kettle of water to boil and cook the artichokes until they are tender, about 30 to 45 minutes. Drain and allow to cool.
Gently remove any choke that has developed (that’s the fuzzy part in the very center. Young artichokes will not have this). Toss with sea salt.
Place them in an oven proof casserole dish.
Sprinkle the chopped scapes on top saving out a couple of tablespoons for garnish,
then the panko. Sprinkle the melted butter over the panko then top with the parmesan.
Bake in the oven at 350° for about 20 minutes, or until the top is golden brown.
Serve warm with chopped raw scapes to garnish.
© Copyright 2018 The Lazy Gastronome
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