Southern Italian Baby Artichokes.

Recipe by TheBostonBean
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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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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