Roasted Baby Artichokes

In order to cook as often as I do, I usually plan all of my meals the weekend before and then go shopping for ingredients only one time. When I saw these baby purple artichokes at our farmer's market, however, I couldn't resist dropping my plans and cooking them up for dinner that night. Unlike regular artichokes, babies are much quicker and easier to cook and can be grilled, sauteed, or steamed. I like to pan roast them with lots of garlic and lemon (lemon and artichokes really are best friends) so that they caramelize and get super tender. It's a great side dish to showcase the fleeting and delicious produce of spring.


Roasted Baby Purple Artichokes with Garlic & Lemon:

• Peel the tough outer layers off of 10-12 baby artichokes,* slice off any brown spots on the stem, and cut in half.
• Meanwhile, heat 1 1/2 tbsp. olive oil in a large skillet over medium-high heat.
• Add in the 3 cloves of thinly sliced garlic and the artichokes, cut-side down.
• Cook for 5 minutes, or until caramelized, then add in 1/2 c. chicken stock, the zest of 1 lemon, salt, and pepper.
• Cover the pan with a lid and let the artichokes steam for 7-10 minutes, or until all of the liquid evaporates and the artichokes are tender.
• Add in 1 tbsp. minced fresh parsley and the juice of 1/2 lemon. Check for seasoning.
• Plate and serve with extra parsley and lemon wedges.

Serves two - four (side dish or starter)

*This recipe works just as well for baby green artichokes.