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Baby artichokes means spring has sprung

Although in the market for a short period of time, capture and enjoy them while you can. Baby artichokes, trimmed and prepared can be cooked simply with olive oil making them into delicious, golden treats. They are fantastic as a first course or a side dish, or an amazing snack. Baby artichokes are fantastic served hot or at room temperature, making them a great “make in advance” dish.

A treat you will want again and again

Ingredients

  • 1 large lemon
  • 16 baby artichokes
  • Olive oil
  • Kosher or good quality sea salt
  • Freshly ground pepper
  • Cheese to grate atop hot artichokes (such as pecorino Romano)

Procedure

  1. Prepare a large bowl of cold water and add the juice of one lemon and put the lemon halves into the water. Trim stem ends and outer leaves from artichokes, leaving just the tender pale yellow-green leaves. Cut off tips of leaves and remove any dark green or fibrous parts along bottom of artichoke. Slice the artichokes in half length-wise and put into the acidulated water.
  2. Position your oven rack approximately eight inches below the broiler and turn onto high.
  3. Drain artichokes and pat dry.
  4. In a large heavy pan, coat the bottom fully with olive oil.
  5. Add artichokes, cut side up making sure each artichoke has enough space around it. Season the artichokes with salt and pepper and drizzle them with additional olive oil.
  6. Place pan under the broiler, checking every couple of minutes. Turn them when the tops become lightly golden. Continue broiling watching every couple of minutes until the non-cut side is becoming golden. Remove from oven. Grate cheese over the cooked artichokes while they are hot, and serve.

Baby artichokes in acidulated water to prevent them from browning 

 

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