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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Quick-braised baby artichokes with garlic, mint, and parsley

By Pielove, member

April 23rd, 2010

I'm in love with baby artichokes.  This quick braise (it didn't even take the full 20 minutes specified in the recipe) is another fine preparation-- a great break from our winter standard vegetables (mostly brassicas).  The lemon juice made them nicely tangy (maybe I added too much), so they were a perfect accompaniment to the rich spaghetti with creamy braised garlic.  Never having had baby artichokes before, I am now a fan and all three baby artichoke recipes in this issue were great-- but the frittata is the winner by a mile. 

Recipe Used: Quick-braised baby artichokes with garlic, mint, and parsley


posted in: Gallery, Cook the issue 2010
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