Baby Artichokes Recipes

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PAN-ROASTED BABY ARTICHOKES



Pan-Roasted Baby Artichokes image

Provided by David Tanis

Categories     quick, weekday, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

24 baby artichokes, about 3 pounds
Juice of 1 lemon
Olive oil
Salt
pepper
Red pepper flakes
4 garlic cloves, chopped fine
3 tablespoons chopped flat-leaf parsley
Coarse sea salt
Lemon wedges or red wine vinegar, for serving

Steps:

  • Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
  • In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
  • Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

SAUTEED BABY ARTICHOKES



Sauteed Baby Artichokes image

This recipe comes to us courtesy of chef and author James Peterson.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

18 baby artichokes, (about 2 1/2 pounds)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 medium clove garlic, minced and crushed to a paste
2 tablespoons finely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
  • Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
  • Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

STUFFED BABY ARTICHOKES



Stuffed Baby Artichokes image

Provided by Food Network Kitchen

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 lemon
8 baby artichokes (1 1/4 to 1 1/2 pounds)
1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic (2 smashed, 1 grated)
Kosher salt
1/2 cup dry white wine
1/3 cup panko breadcrumbs
1 tablespoon chopped fresh parsley

Steps:

  • Grate 1/2 teaspoon lemon zest and set aside. Quarter the lemon and squeeze the juice into a medium bowl of water; add the squeezed lemon quarters. One at a time, cut off the top one-quarter of each artichoke; pull off the tough outer leaves (there will be several layers). Using a paring knife, trim the stem and lightly peel around the bottom of the base where it meets the stem. Halve the artichokes lengthwise and add to the lemon water.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Drain the artichokes, pat dry and place cut-side down in the skillet; add the lemon quarters. Add the 2 smashed garlic cloves and a generous pinch of salt. Cook until the artichokes soften slightly, about 3 minutes. Add the wine and bring to a simmer, then add 1 cup water. Cover, reduce the heat to medium low and cook until the artichokes are tender, 10 to 15 minutes. Uncover and remove from the heat.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the reserved lemon zest and the grated garlic and cook, stirring constantly, about 20 seconds. Add the breadcrumbs and 1/2 teaspoon salt and cook, stirring, until golden brown, about 7 minutes. Stir in the parsley.
  • Transfer the artichokes cut-side up to a platter and season lightly with salt. Top with the breadcrumb mixture and drizzle lightly with olive oil. Serve warm or at room temperature.

BRAISED BABY ARTICHOKES



Braised Baby Artichokes image

Braised, tender baby artichokes add a taste of spring to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Number Of Ingredients 6

1 lemon, halved
1 1/4 pounds baby artichokes
1/2 cup homemade or low-sodium store-bought chicken stock
1/4 cup dry white wine
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste

Steps:

  • Fill a large bowl with water, and juice lemon into water. Reserve lemon halves. Remove tough outer leaves of artichokes. Trim pointy tops and stems, rubbing artichokes with lemon halves and then transferring them to the lemon water as you work to prevent discoloration. Cut larger baby artichokes in half lengthwise if desired.
  • Drain artichokes, and transfer to a large skillet along with stock, wine, and oil. Set over medium-high heat, and cover. Cook, stirring occasionally, until artichokes are tender and golden and liquid has completely evaporated, about 15 minutes. Season with salt and pepper, and serve immediately.

ITALIAN BABY STUFFED ARTICHOKES



Italian Baby Stuffed Artichokes image

An Italian recipe passed on from my mom and always delicious, these stuffed artichokes are sure to please!

Provided by Dizdezi

Categories     Artichoke

Time 1h15m

Yield 9 artichokes, 6-8 serving(s)

Number Of Ingredients 7

9 baby artichokes
1/2 cup lemon juice
1 cup Italian seasoned breadcrumbs
1/2 cup grated pecorino romano cheese
1/2 cup grated parmesan cheese
8 garlic cloves, minced
1 cup olive oil, divided

Steps:

  • Take baby artichokes and trim off top and bottoms. Snip sharp parts off artichoke with scissor. Make sure artichoke has a flat top after trimming is done. When all trimmed, transfer artichokes to pot of water with lemon juice, cover and boil for about 30-40 minutes. When fork tender, drain artichokes and cool. In the meantime, while artichokes are cooling, prepare stuffing. Add bread crumbs, both grated cheeses and minced garlic with 1/2 cup of olive oil and mix together. When cool, transfer artichokes to corning ware baking dish and stuff with mixtures. Add last 1/2 cup of olive oil to top of artichokes, add two cups of water to top of artichokes and bottom of dish, cover with aluminum foil and cook in oven on 325 degrees for 45 minutes. Take aluminum off and cook or broil on LOW on lower part of oven for 10-15 minutes to crisp up.

Nutrition Facts : Calories 508.9, Fat 39.8, SaturatedFat 6.8, Cholesterol 7.5, Sodium 616.2, Carbohydrate 31.9, Fiber 8.9, Sugar 3.2, Protein 11.1

SOUTHERN ITALIAN BABY ARTICHOKES.



Southern Italian Baby Artichokes. image

These are SERIOUSLY addictive! I learned these from a woman from Calabria Italy. She is an amazing cook! So worth all the work.

Provided by TheBostonBean

Categories     Vegetable

Time 55m

Yield 5 serving(s)

Number Of Ingredients 7

12 baby artichokes
2 lemons
4 mashed garlic cloves
1/2 cup Italian seasoned breadcrumbs
salt
black pepper
extra virgin olive oil (lots)

Steps:

  • Juice 1 lemon into large bowl filled with cold water. Add remnant lemon also.
  • Set bowl of water next to prep area.
  • Juice 1 more lemon set juice aside.
  • Take each artichoke and remove top few layers of dark green leaves exsposing slightly lighter more tender leaves underneath.
  • Snap off artichoke long stems.
  • With kitchen shears cut up 1/2 inch of the top of artichoke. Add to lemon water, otherwise they will darken.
  • Boil enough water to cover artichokes with second lemon juice.
  • Once boiling add artichokes for 10 minutes.
  • Preheat oven to 400°F.
  • Strain and pat dry.
  • In metal pot, large enough to hold artichokes SNUGGLY heat 1 tblsp oil and 4 cloves of mashed garlic over low to medium heat, allow to become tender.
  • Set artichokes stem side down into pot, make sure they are snug.
  • Add enough olive oil to reach halfway up artichokes.
  • Bake uncovered for 15-20 minutes. ( Leaves should pull away fairly easily when done).
  • Once cooked discard most of oil, leave enough to toss to coat and season generously with pepper and salt add 1 handful 1/2 cup of italian bread crumbs.

PAN ROASTED BABY ARTICHOKES



Pan Roasted Baby Artichokes image

Provided by Kate Morgan Jackson

Categories     Side Dish

Time 21m

Number Of Ingredients 8

24 baby artichokes
Juice from 1 lemon
Olive oil (enough for frying)
Sea salt and fresh ground pepper
A pinch of red pepper flakes
4 garlic cloves, minced
1/4 cup chopped fresh parsley
Lemon wedges

Steps:

  • Fill a bowl with cold water and add the lemon juice.
  • Peel off the first layer of artichoke leaves from each artichoke. Cut of the very top of the leaves and the stem, and then cut them in quarters, dropping them in the water as you go.
  • Fill a deep skillet or Dutch oven with about an inch of olive oil and heat over medium heat until smoking hot. Drain the artichokes and dry them with a paper towel, and then carefully add them to the skillet (a slotted spoon works great for this). Add a generous pinch of salt and pepper and cook until the artichokes start to turn brown, stirring here and there, about 5 minutes or so.
  • Add the red pepper, garlic and parsley and stir for another minute.
  • Scoop out the artichokes, sprinkle with coarse salt and serve with lemon wedges.

Nutrition Facts : Calories 429 calories, Sugar 8 g, Sodium 724.8 mg, Fat 8 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 82.8 g, Fiber 41.7 g, Protein 25.5 g, Cholesterol 0 mg

ROASTED BABY ARTICHOKES



Roasted Baby Artichokes image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

9 baby artichokes (about 2 pounds)
2 lemons, cut in half
1/4 cup extra-virgin olive oil
2 to 3 tablespoons good-quality balsamic vinegar
2 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
2 cloves garlic, peeled and minced
1/4 cup grated Parmigiano-Reggiano
1 tablespoon chopped flat-leaf parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
  • Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
  • To serve, top with the cheese and garnish with the parsley.

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2018-03-05 Add artichokes cut sides down to the skillet and sprinkle with shallot and salt. Cook until browned, about 4 minutes. Turn artichokes over and add …
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Calories 120 per serving
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  • Trim bottom ends of artichoke stems and pull off and discard tough outer leaves until you get to very light green ones. Trim off and discard the top 1/2 inch of the artichokes and cut artichokes in half lengthwise.
  • Add capers and carefully fry until lightly browned and crisped, 3 to 4 minutes. Pour oil and capers into a bowl.


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2019-04-12 Baby artichokes are delicious roasted, grilled, sautéed, or steamed. Baby artichokes are small and tender enough that you can eat the choke part, …
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BABY ARTICHOKES - COOKING WITH NONNA
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SIMPLY SAUTEED BABY ARTICHOKES WITH LEMON & GARLIC « CLEAN ...
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Category DIET, DINNER, Sides
  • Trim your artichokes. Cut off 1/3 from the top of the artichoke, trim the stem and then remove any and all tough outer leaves. You will need to remove more leaves than you think, just keep going until you see the tender inner leaves that are a nice light pale green.
  • Slice the artichoke in half and add to the lemony olive oil mixture being sure to toss each half around so it is lightly coated in the lemony goodness. *Once the artichokes are exposed to oxygen they quickly oxidize (aka turn black) so take your time, but try to work as quickly as possible ;)
  • Once you have all the artichokes prepped, heat a medium non-stick saut pan over a medium-high heat. Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.


BRAISED BABY ARTICHOKES WITH LEEKS AND CAPERS — THE MOM 100
How much of a baby artichoke needs to be trimmed and tossed depends on the size and age of the artichoke. It’s painful to throw out too much of the little orbs, but a tough baby artichoke …
From themom100.com
Cuisine American, Italian, Mediterranean
Category Side Dish
Servings 4
Total Time 45 mins
  • Fill a medium sized bowl with cold water and squeeze the juice of the lemon into the water. Toss in the squeezed lemon rinds.
  • Trim the tops and the bottoms off the baby artichokes, pull off any tougher outer leaves, and cut them in half lengthwise, tossing them into the lemon water as you prep them (this will keep them from turning brown).
  • Heat the oil in a large skillet over medium heat. Sauté the leeks for 4 minutes, until they start to soften, seasoning them with salt and pepper. Add the artichoke hearts, transferring them to the pan with a slotted spoon, and sauté for 1 minute, then add the broth and 1/2 cup of the lemon water, as well as the capers. Cover the pot, bring to a simmer over medium high heat, then lower the heat to medium low, and continue to simmer, covered, until the artichoke hearts are tender, and can be pierced easily with a sharp knife, about 20 minutes. The liquid should be almost gone at this point; if there is still some left, uncover the pot and allow the artichokes to simmer for another few minutes until the liquid is almost evaporated. Taste and add salt and pepper as desired.
  • Transfer the braised artichokes to a serving dish and sprinkle with the parsley. Serve warm or at room temperature.


BAKED BABY ARTICHOKES | ITALIAN FOOD FOREVER
2019-02-06 Carciofi al Forno ~ Tender, fresh, baby artichokes are delicious baked in the oven, and then topped with crisp, golden bread crumbs. Perfect on an antipasto platter, or as a …
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Total Time 1 hr 5 mins
  • Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves.
  • Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest.
  • In a caserole dish large enough to hold all of the artichokes, add the artichokes, the garlic, olive oil and white wine.


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Estimated Reading Time 2 mins
Category Appetizer
Total Time 30 mins
  • Start by rinsing and brushing off the Baby Artichokes under cold water. This will remove the natural thin film an Artichoke produces while growing that can give the choke a bitter taste.
  • Then, snap off the outer layer of petals of the Baby Artichoke until you reach the pale, yellow-green layer of petals.
  • With a sharp kitchen knife, trim off the stem and remove the rest of the dark green stem that can cause a bitter taste if not removed.


CRISPY LEMON ROASTED BABY ARTICHOKES - RUNNING TO THE ...
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  • Remove the outer leaves of the artichoke and peel the stem with a vegetable peeler. Cut the artichokes in quarters and trim about ½ an inch off the tips with a knife or kitchen shears.
  • Place the artichokes on a baking sheet and toss with the olive oil, lemon juice, red pepper flakes, a generous amount of kosher salt and black pepper.
  • Roast for 20-25 minutes until they are golden brown and crispy on the edges, tossing a few times throughout.


HOW TO TRIM BABY ARTICHOKES - CHOOSING ARTICHOKES

From thespruceeats.com
Estimated Reading Time 2 mins
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  • Remove the Outer Leaves. Working with one baby artichoke at a time, pull off and discard the tough outer leaves. Rip the leaves off in the opposite direction of how they're growing, pulling down and away from the artichoke so you bring as many extra tough fibers with the leaf as possible.
  • Reveal the Light Green Leaves. Keep removing the outer leaves until the leaves remaining are mostly kid-glove soft and so light green they could be called yellow.
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  • Cut Off the Stems. Cut off and discard the stem end. When trimming larger artichokes, I often peel the stem, since the part beneath all the fibrous exterior is tender and delicious.
  • Trim the Sides. Using a sharp paring knife, cut off and discard any remaining dark or medium green parts along the sides of the artichoke. Continue to 7 of 7 below.
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