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Braised Baby Artichokes Recipe

Braised Baby Artichokes
Difficulty: Medium | Total Time: 55 mins | Makes: 4 servings

Baby artichokes take a few minutes to prep, but they’re worth the extra effort: A little trimming, and the entire vegetable is edible, unlike larger globe artichokes. Serve baby artichokes alongside pork tenderloin or chicken.

INGREDIENTS
  • Juice of 1 lemon
  • 2 pounds baby artichokes
  • 3 tablespoons extra-virgin olive oil
  • 3 medium garlic cloves, thinly sliced
  • 1 medium shallot, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups water, plus more for soaking the artichokes
  • 1 cup dry white wine
  • 1 thyme sprig, or 1/4 cup basil leaves torn into small pieces, or 1/4 cup coarsely chopped Italian parsley leaves
INSTRUCTIONS
  1. Fill a large bowl with water and add the lemon juice. Trim the end off of 1 artichoke, leaving a 1/4-inch stem. Snap off the woody outer leaves until only tender pale yellow leaves with green tips remain. Slice off 1/2 inch of the tips and trim off any remaining dark green from the base. Halve lengthwise and immediately submerge in the bowl of lemon water (to prevent discoloration). Repeat with the remaining artichokes.
  2. Heat 2 tablespoons of the oil in a large frying pan over medium heat. When it shimmers, add the garlic and shallot and season with salt and pepper. Cook until the vegetables are just soft but not browned, about 2 minutes. Drain the artichokes and add them to the pan with the measured water, wine, and sprig of thyme (if using instead of basil or parsley).
  3. Simmer, stirring occasionally, until the artichoke leaves are fork tender and most of the liquid has evaporated, about 35 minutes. Remove from heat, season with salt and pepper, and stir in the remaining 1 tablespoon olive oil until combined. Sprinkle with basil or parsley (if using instead of thyme) and serve.
    Write a review | 7 Reviews
  • Braised Baby Artichokes Recipe
    3

    I've seen big bags of baby artichokes for sale out in Cali, but never here on the east coast. Sometimes I've seen fresh-prepared baby artichokes at Italian delis. The ones that make me all swoony are the roasted ones that have begun to caramelize outside. Come to think of it, just about any veggie is tastier roasted: artichokes, scallions, ramps, really all the alliums and all the root vegetables, especially the umbels like carrots and parsnips and celery root, not to mention the Brassicaceae. Hell, I don't even like brussels sprouts unless they are roasted. If I stumble across baby artichokes, I'm going to want to roast them. How's about you give us a recipe for that!?! If I find them in the market a second time, I'll give this recipe a go!

  • I prepared these exactly as described, but they discolored, and they were nowhere near worth all the trouble and time. I served them with a lemon garlic sauce, and that helped. I'll probably never make these again.

  • I made these tonight. It did take a lot of prep work and even with a bowl of water with juice of two lemons in it, right by, the artichokes started to discolor. And I thought I was working fast. :-) Anyway, started the braising and it did smell fantastic. Took a long time to simmer off most of the liquid. At the end I threw in a pad of butter. They tasted fantastic!!! No bitterness that Tora mentioned. I would make these again, but only for special occasion.

  • I bought baby artichokes at Trader Joe's. Hope they are fresh enough.

  • where do I find baby artichokes?

  • It smelled amazing when I was making the dish, but it turned out to be inedibly bitter:( Internet search revealed that the artichokes probably were not fresh enough. Will definitely try again, though! Cos it smelled like heaven!

  • It sounds good and especially that my children like artichokes. But I still have to try it.

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