Sautéed Baby Artichokes
“Grandpa Joe grew artichokes along the fence next to Banta School. He loved this recipe. Lynn carries on the tradition, parboiling the baby ‘chokes.”
Ingredients
12 baby artichokes
1 lemon
3 to 4 tbsp. olive oil
3 cloves garlic, chopped
2 tbsps. Italian parsley
Sea salt and freshly ground pepper to taste
Directions
Snap off outer leaves of artichokes as far as they will snap, leaving only white leaves. Trim stems, and cut off thorny tops about 3/4 of an inch down.
Cut in halves or quarters, depending on the size of the artichokes. Size aside in a bowl of cold water and juice of a lemon.
Add olive oil to an 8-inch skillet. Dry artichokes.
Heat oil. Add garlic and artichokes, sautéing over medium heat for 5 to 7 minutes on each side, until fork tender. Sprinkle with parsley and season with coarse salt and pepper.
Variation: After the whole ‘chokes are trimmed and soaking, put them in a non-reactive saucepan and cover with water by an inch. Weigh them down with a heat-proof plate to keep them submerged. Bring them to a simmer over high heat. Reduce heat to low and simmer artichokes until fork tender — about 15 minutes. Drain in a colander.
Cut artichokes in half lengthwise. Heat oil in a large skillet, add artichokes in a single layer and cook until hot — about 3 minutes. Add garlic and parsley and cook for 1 minute, stirring occasionally. Season with salt and pepper.
