How to Cook Baby Artichokes

Baby artichokes are quicker to prepare than their larger brothers and, once you're done cooking, the whole thing is edible. They aren't really immature artichokes; they just come from lower on the plant or from varieties that stay small. They only need some simple trimming, and they can be prepared lots of ways. They're an economical ingredient in the spring, and you'll feel like a gourmet cook!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1/2 Pound baby artichokes per person (or more!)
• Large bowl of cold water
• 2 lemons, halved
• Olive oil
• Salt
• Pepper
• Garlic and other herbs and spices (optional)
• Parmesan cheese (optional)
• Sauté pan with lid
• Sharp chef's knife or cleaver

Sautéed Baby Artichokes

1. Squeeze lemons into water and place lemon halves into the water.

2. Pull off outer leaves until you have leaves that are mostly yellow. Cut the top part of the leaves off at the point where they start to turn green. Discard green part. Finish trimming any green leaves off stem, and trim stem so it is flat to base.

3. Cut each in half and remove any purple leaves from the inside. If artichokes are large, cut in quarters. Place the artichokes in lemon water as you finish them.

4. Add trimmed artichokes to saute pan with 1/2 cup of water. Steam 10 to 15 minutes or until tender. Drain well.

5. Heat pan again over medium heat and add olive oil. Add artichokes and desired seasoning. Stir well and sauté for 5 to 8 minutes, stirring often. You want them just starting to brown around the edges.

6. Serve topped with additional lemon juice, butter, salt and pepper to taste. Top with freshly grated Parmesan cheese if desired.

Tips & Warnings

• Make sure you cook enough. These will be a hit with artichoke fans!
• After steaming, use as pizza topping, as part of a pasta sauce or as an ingredient in other dishes.

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[Hapworth]

on 7/11/2008 sounds great.