Southern Italian Baby Artichokes.

"These are SERIOUSLY addictive! I learned these from a woman from Calabria Italy. She is an amazing cook! So worth all the work."
 
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Ready In:
55mins
Ingredients:
7
Serves:
5
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ingredients

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directions

  • 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.

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Reviews

  1. I love artichokes but this was my first taste of baby artichokes. OMG! I loved them. I made them exactly as instructed and they were great. The bread crumbs at the end give them a nice little crunch. They also have no choke so when you have eaten them down a little you are home free! I had them with a little miracle whip.
     
  2. Just made this today. I had a bunch of baby artichokes and it was great. Not as good as stuffed artichokes, but in a pinch it did fine.
     
  3. Generally speaking, artichokes ARE worth the time & energy & these are NO exception! I saved the cooking oil in a gkass jar to use in another recipe. Please remember to eat the garlic! It is soft, caramelized and OMG, delicious! I had 10 baby artichokes for 4 people & it wasn't nearly enough. I don't see how 12 will serve 5??? Thanks for the yummy recipe!
     
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RECIPE SUBMITTED BY

I love checking out all the different ethnic grocers in the area, Shalimar in Cambridge, Super 88 in Brighton and Chinatown, and Americas Food Basket a Latino supermarket with every possible herb or vegetable called for in spanish recipes.
 
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