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Quick-Braised Baby Artichokes with Garlic, Mint, and Parsley

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Serves four.

  • by Sara Jenkins from Fine Cooking
    Issue 104

This classic Roman dish includes two of the artichoke’s best friends: fresh herbs and lemon juice. Its simplicity requires the freshest artichokes you can find.

  • 16 baby artichokes, trimmed and halved or 12 large artichokes, trimmed to the heart and quartered 
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 medium cloves garlic, minced (1-1/2 Tbs.)
  • 1 Tbs. fresh lemon juice
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint

Drain the artichokes and blot dry with a dishtowel. In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-high heat until shimmering hot. Add half of the artichokes cut side down, sprinkle with salt and pepper, and cook until golden-brown, 3 to 4 minutes. As each one browns, flip it and brown the outside, about 2 minutes more. Transfer to a bowl and repeat with the remaining 2 Tbs. oil and the second batch of artichokes. Reduce the heat to medium and add the reserved cooked artichokes to the ones in the skillet, along with the garlic. Cook, stirring, until fragrant, about 1 minute. Add 1/2 cup of water and the lemon juice; bring to a boil. Reduce the heat to low, cover, and simmer until just tender, about 20 minutes. Uncover the pan, stir in the parsley and mint, raise the heat to medium, and simmer until any remaining liquid is mostly evaporated, 1 to 2 minutes. Season to taste with salt and pepper, and serve.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 2; Protein (g): 6; Monounsaturated Fat (g): 10; Carbohydrates (g): 20; Polyunsaturated Fat (g): 1.5; Sodium (mg): 300; Cholesterol (mg): 0; Fiber (g): 10;

Photo: Scott Phillips

One of my favorite recipes! Delish!

Artichokes, in almost any form, are a favorite in our house, and, in the spring, the boxes of baby artichokes in the grocery are an irresistible temptation. This recipe makes great use of them. It's an unexpected combination for those who haven't eaten lots of non-tomato based Italian food. Wonderful side dish for company with lamb or even a good beefy roast. The accompanying article on prepping artichokes has some great tips in it.

These artichokes were very tasty, and a great way to serve up my home-grown baby artichokes!

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