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.
COOK THE ISSUE 2010
Cook the Issue 2010: Quick-braised baby artichokes with garlic, mint, and parsley
By Pielove, member
April 23rd, 2010
Recipe Used: Quick-braised baby artichokes with garlic, mint, and parsley
posted in: Gallery, Cook the issue 2010
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