The idea for these braised artichokes came from a couple of different sources. In Italy, a friend bought some lethal looking ones and was talking about how to prepare them. Then last week, one of the vendors I frequent often had a panier, or basket full of small ones for just €2, so on a whim, I took them home. This was for about 2 dozen small artichokes:
Braised Baby Artichokes
- Small artichokes, cleaned and cut in half
- 1 lemon, peeled into big strips and juiced
- 2-3 garlic cloves, peeled and smashed
- ½ cup white wine
- Salt and pepper
- 1 tablespoon butter (optional, but good)
To prepare the artichokes, snap off all the tough outer leaves, until you get to the tender centers. Cut off the tops (about ¾”) and the stems. Cut the artichokes in half and put in a bowl with water and the lemon juice.
In a large sauté pan, place the artichokes, cut side down. Toss in the garlic and lemon peel. Add liquid to come about halfway up the artichokes. I used some of the water from prepping them and about ½ cup (what was left in the bottle) of white wine. Cover and cook on medium heat until the artichokes are tender when you stick a fork into them. Remove the lid and cook until the liquid is evaporated, and the cut side is browned. I finished mine with about a tablespoon of butter melted into the pan and a squeeze of lemon. Serve and enjoy!
My verdict:
Cleaning them is always a nuisance but totally worth it! These were delicious. I sliced some up and used them in a salad and warmed the rest when I was cooking some lamb sausage. Both ways were great!
I thought about using them in one of my favorite meatball recipes which calls for baby artichokes. Again, a little work, but again, worth it.
When I pass the artichoke guys in the markets in Italy there are always piles of artichoke scraps and I was wondering if there was something to do with them. Here are some ideas: https://theplantbasedschool.com/how-to-use-artichoke-scraps/
