ARTICHOKE HEARTS AND SUCCOTASH OVER SMOKED CHEDDAR GRITS

We set out to make a vegetarian version of Creole shrimp and grits that’s just as good as the original. The artichoke hearts are a perfect stand-in for the shrimp since they are region-appropriate. Each component is wonderful on its own: the smokiness of the Cheddar grits, the spicy heat of the vegetables, the crunch of the artichoke. The dish comes together with a simple mustard sauce.

2 cups vegetable stock

2 cups 2% milk

1 cup yellow corn grits

4 medium cloves garlic, minced

2 cups shredded smoked Cheddar cheese

1 teaspoon sea salt flakes

¼ teaspoon cracked black pepper

Succotash (recipe follows)

Panfried Artichoke Hearts (recipe follows)

Spicy Mustard Pan Sauce (recipe follows)

Fresh dill (to garnish)

Chopped fresh parsley (to garnish)

Bring the stock and milk to a boil together in a saucepan. Add the grits slowly as you stir so that there are no lumps. Add the garlic, cover, and allow the mixture to cook on low for 20 minutes. Stir occasionally to prevent sticking. Stir in the Cheddar, salt, and pepper.

Prepare the remaining components. To serve, spoon a cup of grits onto a warmed plate. Top with a ½ cup of succotash and three pieces of panfried artichoke. Drizzle a spoonful of Spicy Mustard Pan Sauce around the plate. Garnish with fresh dill and chopped parsley to taste.

Makes 4 servings.

SUCCOTASH

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1 tablespoon unsalted butter

1 tablespoon canola oil

1 medium ear of corn, kernels cut away

1 medium green bell pepper, diced

½ cup okra (¼-inch slices)

½ cup fresh or prepared peas (field peas or lady peas)

1 cup shallots (small dice)

Scant dash of cayenne pepper

1 teaspoon paprika

¼ teaspoon garlic powder

¼ teaspoon nutmeg

¼ teaspoon iodized sea salt

¼ teaspoon cracked black pepper

Heat the butter and oil in a large frying pan over medium-high heat. Toss together the corn, pepper, okra, peas, shallots, cayenne, paprika, garlic powder, nutmeg, salt, and pepper in a large bowl. Once the butter and oil begin to smoke, add the vegetable mixture. Allow it to cook for a minute, and then stir the mixture. Allow it to cook for another minute, and then toss it again. Remove the vegetables from the pan but leave any charred bits that are stuck to the bottom of the pan for the Spicy Mustard Pan Sauce.

Makes 2 cups.

SPICY MUSTARD PAN SAUCE

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¾ cup vegetable stock

1 tablespoon Creole mustard

Add the stock and mustard to the pan used to cook the succotash. Using a wooden spoon scrape up any bits that are stuck to the bottom of the pan. Over medium heat reduce the sauce by half.

Makes ⅓ to ½ cup.

PANFRIED ARTICHOKE HEARTS

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There are several options when choosing artichoke hearts. We like to break down fresh artichokes or use the large ones from the olive bar. You may also use frozen or canned artichokes. They will all work in this recipe.

⅓ cup canola oil

3 quartered artichoke hearts (12 pieces)

1 large egg, beaten

½ cup all-purpose flour

Sea salt flakes and cracked black pepper (to taste)

In a 10-inch frying pan over medium-high heat, heat the oil until it shimmers. Toss the artichoke hearts in the egg and then in the flour. Shake off any excess flour. Panfry the artichoke hearts for 2 minutes per side or until golden brown. Add salt and pepper to taste.

Makes 2 servings.