I discovered a way to cook the mysterious baby artichokes! Though it takes a little bit of work, and produces a mound of “loss” (discarded stems and leaves), the final dish was delicious. I made a few changes to the recipe I originally found on Simply Recipes.
Included in this weeks produce delivery were a few bulbs of green garlic (young garlic – before the bulb is fully developed and aged) that I was dying to try. It looks a bit like a large green onion but has a really good, mellow but peppery garlic flavor. I also didn’t have any Herbes de Provence around but figured Italian seasoning would do the trick. I think it did. I’m sure it makes a great side dish, but I tossed it with whole wheat spaghetti and a bit of chicken and it made a great dinner. Either way, this is a pretty versatile dish.
Sauteed Baby Artichokes
2 pounds baby artichokes
Bowl of water with juice from 2 lemons (about 3 T.) or equal amount of vinegar
1 c. water
1/4 c. olive oil
1/2 medium yellow onion, chopped
2 green onions, chopped, including green ends
1 bulb green garlic (young garlic)
1 pinch of Italian Seasoning
1 T. lemon juice
1/2 t. salt
Dash of pepper
Freshly grated Parmesan cheese
Rinse the baby artichokes. Set out the bowl of cold water and lemon juice. Cut off the stem of each artichoke to 1/4 inch from the base; pull back and remove the petal until only the top third of the cone tip is pale green (remaining should be light yellow). Cut off the pale green tips. Trim off any remaining green from base of artichoke. Halve or quarter the artichokes, depending on size, and drop into acidified water (to prevent discoloration).
Drain artichokes. In a large skillet, heat the artichokes and 1 cup of water to boiling. Cover and simmer for 3-5 minutes, pending on size of artichokes. Drain well.
Using the same skillet, heat to medium and add the olive oil. Add the artichokes, onions, garlic, and Italian seasoning. Saute for 5 minutes, stirring occasionally. Sprinkle on 1 tablespoon of lemon juice or vinegar, salt and pepper. Put in serving bowl and top with freshly grated Parmesan cheese.
**Toss with pasta if desired. 🙂