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