Hi, Dopers. I bought a package of baby artichokes on a complete whim. Same reason I bought them the last time, which was probably a year ago.
I know how to prep them, and boy, there always seems like a lot of waste with them, but I wanted to ask: what’s the best way to cook and serve them? (My original plan was to cut them in half and saute them, but I’ve seen recipes that call for slicing them smaller, and across - rather than stem to tip - and deep-frying them.)
Any tips or favorite preparations? Sauces? Thanks so much!!
I like to saute them in olive oil with garlic, then add some chicken broth and a sprig of thyme and cover and steam them a bit. Uncover them and let the broth boil away and maybe squeeze some lemon on them.
I steam baby artichokes in the traditional method my mother taught me…in a microwave.
No, seriously. Cut off the stems and arranges the 'chokes on a plate then cover with plastic wrap. Microwave on high, 3-5 minutes. When the leaves pull away easily, they’re done. Eat with butter just like a regular artichoke.
1 dozen baby artichokes
1/4 cup olive oil
2 minced garlic cloves
salt and pepper
1 thin sliced lemon
Wash the artichokes, cut off the stem, and the top third. snap off the leaves until you reach the pale inner choke. Cut in halves or thirds. Toss with olive oil, salt and pepper, garlic, and lemon slices. Cook, covered with foil, in a 350 degree oven for 20 minutes. Remove the foil, stir, and cook 10-15 minutes more until they brown.
Another way is to simmer them in white wine, olive oil and herbs, either whole or cut in half vertically. Herbs with a slight anise edge such as tarragon or basil are good. This is good served as a cold salad.
Or you can halve or quarter them vertically and saute with bacon and pearl onions as a side dish. Extra tasty if the edges of the artichoke get slightly browned.
Or you could steam or saute them then mix with pasta and bechamel and your choice of cheese, then bake as a gratin.