1/1 Photo of Pan Roasted Baby Artichokes
Artichokes are eaten almost as much as onions in Italy, not so much here in the US, so says David Tanis, writing for the NY Times. In this recipe, they are prepared simply and can be eaten as a snack with wine, as a side dish to roasted fish, tossed with spaghetti, or part of an antipasto platter. There is some effort involved in peeling them, but the results are well worth it.
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Units: US | Metric
- 1Peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it).
- 2Place artichokes in a bowl, drizzle with lemon juice, and cover with water.
- 3Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
- 4Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
- 5Cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two.
- 6Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
- 7Eat hot or room temperature.
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Nutritional Facts for Pan Roasted Baby Artichokes
Serving Size: 1 (240 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 167.9
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 322.2 mg
- Total Carbohydrate 37.7 g
- Dietary Fiber 18.5 g
- Sugars 3.7 g
- Protein 11.4 g