Baby artichokes are in the market at a very attractive price. I bought some to create a crispy delight.
Be sure to buy plenty. This is another one of those treats that gets poached off the stove by family and friends before the baby artichokes even make it to the table.
Baby artichokes are super easy to clean and cook. Best of all you can eat the whole thing. There’s no prickly choke to get rid of.
Crispy golden-brown leaves add a nutty note to the creamy artichoke heart. A simple way to savor the essence of the artichoke without breaking a sweat.
Serve the baby artichokes as part of an antipasto course or as a side for meat or poultry.
Want more? Watch me make stuffed artichokes in the style of the ghetto in Rome.
- 12 baby artichokes
- 1 lemon
- 2 tablespoons extra virgin olive oil
- sea salt
- Squeeze the juice of half a lemon into a bowl of water.
- Cut off the discolored bottom of the stem. Trim any dark green skin from the bottom of the stem.
- Pull off the dark outer leaves until the tender yellow and pale green leaves appear.
- Cut off the tip of the artichoke at the line separating the dark from the pale part of the leaf.
- Put the cleaned artichoke in the acidulated water.
- Put on a pot of water to boil over high heat. Cook the artichokes until knife tender.
- When cool enough to handle, cut the artichokes in half length-wise.
- Put the olive oil in a cast iron or saute pan. When the oil starts to ripple cook the artichokes flat side down until golden brown.
- Remove the artichokes to a serving plate crispy flat side up and sprinkle with sea salt with some lemon wedges scattered around.
- Serve immediately or at room temperature.