When artichokes are in season, try to find the baby variety. A quick sauté is all they need for a special side dish or as a topping for pizza.
Course
Vegetables
Cuisine
American
Prep Time10minutes
Cook Time8minutes
Total Time18minutes
Servings2
AuthorLemons & Anchovies
Ingredients
15-20baby artichokes
3clovesgarlicminced
2tablespoonsolive oil
kosher salt
pepper
Instructions
To prepare the artichokes: peel the tough outer leaves until you reach the tender yellow green leaves inside. You will peel about half of the leaves off until you reach the tender portion. Most of the stem is edible and at most, you'll just have to peel a layer or two of the outer portion to clean it up. Cut the artichokes in halves or quarters and soak in the lemon water until ready to use.
To cook: heat the olive oil over medium high heat in a skillet and add the artichokes (drained from the liquid). Cook for about 3-4 minutes to get the browning started then add the garlic. Season with salt and pepper. Continue to cook for another 3-4 minutes until the garlic starts to brown and the artichokes are nicely caramelized on the outside.
Enjoy as a side dish or as a topping for pizza, crostini or a salad.