Baby artichokes become beautifully tender when braised in the Tuscan style—with olive oil, white wine, garlic, and lemon. This simple, aromatic preparation highlights their natural sweetness and delicate texture. Serve them as a light appetizer, fold them into pasta, or scatter them over pizza for a rustic Italian touch.
INGREDIENTS:
9 baby artichokes
1/2 cup dry white wine
Juice from one lemon
1 clove garlic, minced
1 teaspoon garlic salt
3 tablespoons olive oil
1 cup water
Freshly grated Parmesan cheese
METHOD:
Rinse the baby artichokes. Trim the stems, leaving about 1 inch attached. Slice 1 inch off the tip of each artichoke. Remove the tough green outer leaves until you reach the pale yellow inner leaves. Cut each artichoke lengthwise into 4 wedges.
Heat the olive oil in a large sauté pan over medium-high heat. Add the artichokes and minced garlic; sauté for about 2 minutes, tossing frequently. Add the white wine, lemon juice, water, and garlic salt. Bring to a gentle simmer, cover, and cook 10–15 minutes, or until the artichokes are very tender.
Remove from heat and sprinkle generously with freshly grated Parmesan. Serve warm as a first course, side dish, or topping for pizza or pasta.
SERVING SUGGESTIONS:
- Toss with linguine, olive oil, and black pepper.
- Add to a spring vegetable pizza with mozzarella and basil.
- Serve alongside roasted chicken or grilled fish.
YIELD: Serves 4
