With onions and garlic and sprinkled with Parm, they’re so good!
I’m glad to report that I was completely wrong!
Unlike larger artichokes, more parts of these small ones are edible.
Sally Vargas
These sauteed baby artichokes are easy to prepare and combine flavors that work naturally well with artichokes.
They can be eaten alone, mixed in with pasta orrisotto, or baked onto pizza.
Fill a bowl with 3 cups of water and add 3 tablespoons of the lemon juice to it.
Sally Vargas
Cut off the stem of each artichoke to 1/4-inch from the base.
Peel back and remove the petals until only the top third of the cone tip is pale green.
Cut off the pale green tips.
Sally Vargas
Trim off any remaining green from base of artichoke.
Drain artichokes in a colander.
In a large skillet, bring one cup of the water to a boil.
Sally Vargas
Wipe out the skillet to remove excess water.
Heat to medium high and add the olive oil.
Add the artichokes, onions, garlic, and herbes de Provence.
Sally Vargas
Cook, stirring occasionally, for five minutes.
Stir in the remaining 1 tablespoon of lemon juice, the salt and pepper.
Transfer to a serving bowl and sprinkle with freshly grated Parmesan and parsley on top.
Sally Vargas
Sally Vargas
Sally Vargas
Sally Vargas
Sally Vargas
Sally Vargas
Sally Vargas
Sally Vargas
