Wednesday, May 8

Crispy Roasted Baby Artichokes

One of the farmers markets I go to has beautiful baby purple artichokes (seen here) and I usually can't resist buying a basket or two. I was thrilled when I saw April Bloomfield's recipe for crispy pan roasted baby artichokes in last month's Bon Appetit and it did not disappoint. You do need to trim and peel a fair amount of the leaves and tough outer stem off of the artichokes, so buy more than you think you'll need to start off. The prep goes pretty quickly (especially if you can convince your fiance to help you out and create an assembly line) and is so worth the effort. Enjoy the artichokes as a simple side dish, or toss with some more herbs and burrata for a lovely salad.

Crispy Roasted Baby Artichokes:
  • Tear all of the tough outer leaves off of 2 lbs. of baby artichokes and slice off their tops.
  • Trim the ends off of the stems, leaving as much stem as possible, and use a knife to scrape off the stems tough outer layer.
  • Place finished artichokes in a bowl of cold water that has the juice of 1 lemon in it.*
  • Drain artichokes, stem side up, on paper towels for a few minutes.
  • Meanwhile, heat 3 tbsp. olive oil in a small heavy pot.
  • Add the artichokes, stem side up, in one layer in the pot and sprinkle with salt.
  • Scatter 3 thinly sliced garlic cloves on top and cook for 3-4 minutes, or until brown.
  • Add in 1/2 c. white wine, reduce to a simmer, and cover the pot with a lid.
  • Cook for 20 minutes, or until artichokes are tender, then uncover the lid and allow the remaining wine to evaporate.
  • Sprinkle with 2 tbsp. chopped fresh parsley and serve.

Serves three-four (side dish)
*The lemon will keep the artichokes from browning.