Sauteed Baby Artichokes

Baby artichokes, sautéed with onions and garlic, served with grated Parmesan cheese. So good!

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4


  • 2 pounds baby artichokes
  • 4 cups of water, divided 3 cups and 1 cup
  • 4 Tbsp lemon juice (from 1 to 2 lemons) divided
  • 1/2 cup extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 green onions (scallions), thinly sliced, including the green ends
  • 3 cloves garlic, finely chopped
  • 1 pinch of Herbes de Provence
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1/4 to 1/2 cup freshly grated Parmesan, or to taste
  • 2 Tbsp chopped fresh parsley (for garnish)


1 Prep the artichokes: Rinse the baby artichokes. Fill a bowl with 3 cups of water and add 3 tablespoons of the lemon juice to it.

Cut off the stem of each artichoke 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. 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 them into the bowl of acidified water (to prevent discoloration).

2 Steam the artichokes: Drain artichokes in a colander. In a large skillet, bring one cup of the water to a boil. Add the artichokes, cover and simmer for 3 to 5 minutes, depending on the size of the artichokes. Drain well.

3 Sauté the artichokes: Wipe out the skillet to remove excess water. Heat to medium high and add the olive oil. Add the artichokes, onions, garlic, and herbes de Provence. Cook, stirring occasionally, for five minutes.

Stir in the remaining 1 tablespoon of lemon juice, the salt and pepper.

4 Serve: Transfer to a serving bowl and sprinkle with freshly grated Parmesan and parsley on top.

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  • PennyZ

    I know I should have commented years ago, but want to comment on what to do with leftovers–I chop them and soft scramble with one or two eggs for a heavenly breakfast.

    I do have to set aside a few of the artichokes before I serve them, though, or there won’t be any leftovers.

  • 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 Bauer

      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.

  • 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.


  • kat

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


  • 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.


  • 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.

    • Chris S.

      This is amazing. Thank you!! Such fun to read about. Continued good luck with them!!

  • 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….

  • 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.

  • 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.