Sauteed Baby Artichokes

Recipe for baby artichokes, sauteed with onions and garlic, served with grated Parmesan cheese.

  • Yield: Serves 4.

Ingredients

  • 2 pounds baby artichokes
  • Bowl of water with 3 cups of water and juice from 2 fresh lemons (about 3 Tbsp) or equivalent amount of vinegar
  • 1 cup of water
  • 1/2 cup olive oil
  • 1 medium yellow onion, chopped
  • 2 green onions (scallions), chopped, including the green ends
  • 3 cloves garlic, minced
  • 1 Tbsp lemon juice or balsamic vinegar
  • 1 pinch of Herbes de Provence
  • 1/2 teaspoon salt
  • Dash pepper
  • Freshly grated Parmesan cheese (1/4 to 1/2 cup to taste)

Method

1 Rinse the baby artichokes. Set out a bowl with 3 cups of ice-cold water; add the fresh squeezed juice from 2 lemons (about 3 Tbsp of lemon juice) or vinegar. Working on the artichokes one by one, cut off the stem to 1/4-inch from the base; peel back and remove the petals until only the top third of the cone tip is pale green green. Cut off the pale green tips. Trim off any remaining green from base of artichoke. Halve or quarter the artichokes, depending on their size and drop in the bowl of acidified water (to prevent discoloration).

2 Drain artichokes. In a large skillet, heat the artichokes and 1 cup of water to boiling. Cover and simmer 3-5 minutes, depending on the size of the artichokes. Drain well.

3 Using the same skillet, heat to medium high and add the olive oil. Add the artichokes, onions, garlic, and herbes de Provence. Cook for five minutes, stirring occasionally. Sprinkle on 1 Tbsp lemon juice or vinegar, salt and pepper. Put in serving bowl, sprinkle freshly grated Parmesan cheese on top.

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Comments

  1. Anonymous

    I also love these artichokes but I find that I need to cook them longer than the recipe you posted. I cook them about 10 minutes in water, then saute them in olive oil with chopped onion and garlic. Last night I made a variation of risotto adding the artichokes to cooked rice with a little butter and freshly grated cheese.

  2. mindy toomay

    It’s amazing to me that a long time ago one of our ancestors (must have been a hungry one) looked at that tough and spiny thistle flower and decided it was edible. Not sure I would have made the same call, but I’m sure glad it happened.

    The frozen arti hearts are available in some major supermarkets, too, by the way — though probably for a higher price than TJ. Sure makes it easy and convenient.

  3. Raquel

    Thanks for posting this recipe along with pictures and instructions! You have demistifyed the artichoke cooking process. I have always wanted to try cooking artichokes myself and now that spring is here they are selling them in my local grocery store (in MA). Now I know exactly what to do with them! Thank you!

  4. Caitlyn

    These are really good roasted in garlic and olive oil. I like to make a spread out of cream cheese, hazelnuts, lemon juice, dried cranberries and a little nutmeg. A little bit put on top of each one makes very good appetizer.

  5. Lorraine French

    I made 4 of them exactly as you specified, and they were delicious. The other 4 I sauteed in olive oil, butter, garlic, onion. Then I made a fresh bread stuffing with garlic, scallions, parsley, anchovies, Parmesan, butter and oil and broth….tomorrow I get to try the last of the package….

  6. gary

    Baby artichokes are the many artichokes that develop from other than the top of the plant. Each plant sends up a stalk. At the top of the stalk is the largest artichoke. As you travel down the stalk, from each leaf node a “baby” artichoke will develop. Throughout the growing season, artichokes will continue to develop from the leaf nodes.

    BTW, although artichokes are only grown commercially in a few places, they can be grown with success elsewhere. I grow them in California’s high desert, and you will not find a better plant at it’s best in the dead of winter. It survives at least down to 20F and mine even got snowed on twice this winter. It goes completely dormant in the summer where I live.

  7. Erika

    I used this recipe tonight, atop some whole wheat pasta. I was scared at first by a lot of other recipes asking me to roast these in the oven for an hour, and I didn’t want to wait that long.

    This was delicious! So glad to have found it. Thank you.

  8. kat

    Thank you for a delicious recipe! I have never attempted artichokes before tonight, and this recipe made it easy…and delicious!

  9. sunitha

    All tutorials on cutting and cooking artichoke are very good. Clearly explained and it has given me enough confidence to try trimming it myself and cooking. Can’t say enough how thankful I am.

  10. Marry

    I bought some fresh purple baby artichokes today at the farmers market. Unfortunately we could only eat the itty bitty inner part near the base because the rest was too tough and inedible. Next time I will simmer them longer.

    • Elise

      Hi Marry, I think June is a bit late in the season for artichokes. And even though they are marketed as “baby” artichokes, they’re really just a smaller variety. So, if they are more mature, they’re going to be tougher and take longer to cook.