It’s not often that I can get baby artichokes at the market, but when I can, I jump on them assuming the price is even remotely within the realm of possibility. While browsing the produce aisles at Fresh Market on Saturday, I spotted these and promptly added them to the basket. I was excited!
Baby artichokes should still be nice and green with compact heads and tight outer leaves. How you trim them depends upon how you intend to use them.
If I am grilling them, I simply remove the first round of outer leaves, re-trim the stems slightly and cut the artichokes in half. If I am roasting or boiling them, I usually remove more of the outer leaves until I reach the lighter green center. I cut off the very tip and immediately immerse them in cold water to which I have added about 1/4 cup lemon juice. We usually prefer to grill or roast them.
Grilled Baby Artichokes
10-12 baby artichokes
1 – 2 lemons, halved
1/4 cup olive oil
2 Tablespoons minced garlic
salt, to taste
1 – 2 lemons, halved
1/4 cup olive oil
2 Tablespoons minced garlic
salt, to taste
Cut the artichokes in half lengthwise. Rub the cut surfaces with half of the lemon as soon as they are cut or they will discolor; place in a bowl and drizzle with the olive oil and sprinkle with the minced garlic. Coat well. Sprinkle with salt.
Place them cut side down on the grill at medium-high heat. Grill until the outer edges are browned and the bases are tender, turning once.
Remove to a serving platter and drizzle with juice from the remaining lemon half (halves). The amount of lemon juice and salt is a personal preference.
Serve as is or with a mixture of mayonnaise, Dijon mustard, minced fresh dill, salt and pepper. Mix this according to your personal preference. Additional lemon juice may be added if desired.
These can be cooked under the broiler if you prefer.
Allow 2-3 artichokes per person
Adapted from Saveur #118
Roasted Baby Artichokes
10-12 baby artichokes
1 – 2 lemons, cut in half
1/4 cup olive oil
3 Tablespoons balsamic vinegar (white if you can get it)
1-2 teaspoons kosher salt
freshly cracked black pepper
1-2 Tablespoons minced garlic
Freshly grated Parmesan or Parmigiano-Reggiano
Chopped Italian parley garnish
Prepare the artichokes by removing the outer leaves (may remove 2-3 layers); trim the stems by removing the outer layer with a vegetable peeler. Cut a thin slice from the stem ends. Cut off 1’3 of the top of the artichoke and then split in half lengthwise. Rub the cut sides with the lemon.
Mix together the olive oil, vinegar, salt, pepper and garlic. Place the artichoke halves cut-side up in a roasting pan. Drizzle with the olive oil-vinegar mixture.
Roast in a preheated 400 degree oven for 20-25 minutes until tender.
Top with the grated cheese and parsley before serving, allowing 2-3 artichokes per person.
Adapted from Guy Fieri, Guy’s Big Bite.
