Sauteed Baby Artichokes with Lemon and Garlic

recipe
These artichokes are little, but they're completely mature vegetables. Accented with garlic and lemon, they make a lovely first course or side dish.

Yield:

4 SERVINGS

Recipe from

Food & Wine

Ingredients

1/4 cup fresh lemon juice
1 1/2 pounds smallest baby artichokes (about 14)
2 teaspoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, thinly sliced
Salt and freshly ground pepper

Preparation

1. Bring a medium saucepan of water to a boil. Add 3 tablespoons of the lemon juice to a large bowl of water. Working with one artichoke at a time, pull off the dark outer leaves and trim 1/2 inch off the top. Halve each of the artichokes, then drop them into the lemon water.

2. Drain the artichokes and blanch them in the boiling water until tender when pierced with a knife, about 3 minutes. Drain well.

3. Meanwhile, melt 1 teaspoon of the butter in the oil in a large nonreactive skillet. Add the garlic and cook over high heat for 10 seconds. Add the artichokes, season with salt and pepper and cook, turning once, until golden brown, about 5 minutes. Stir in the remaining 1 tablespoon of lemon juice and 1 teaspoon of butter and serve.

Note:

Grace Parisi,

April 1997
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