See Also: Appetizers · Cooking Club · Vegetable Dishes
From Dorothy McNett's recipes at www.dorothymcnett.com. Baby artichokes are fast and easy to prepare and eat as they have not developed the fuzzy choke in the center. Once you have pulled off the outer leaves, they are ready to cook, using one of several methods as described below.
fresh baby artichokes
salt, pepper, herbs, olive oil as desired
Rinse them well under cold running water, using a vegetable brush or your hand. This removes a natural thin film that artichokes produce while growing and may give the artichokes a bitter taste. Pull off the outer layer of petals until you reach the pale yellow-green layer. Trim off the stem end, and also cut about 1/2 inch off the top. Cut into half lengthwise if desired, for faster cooking.
To Microwave: Arrange in a glass or ceramic bowl, allowing the moisture to cling to them from washing. Drizzle with a few drops of olive oil, if desired. Cover with a glass or ceramic lid or plate. Do NOT USE PLASTIC. Cook, using 1 minute per artichoke as a guide. They are done when a toothpick or tip of paring knife inserts easily. Stand, covered, about 5 minutes, serve as is or use in other recipes.
To Steam: Use a pasta cooker or a steamer basket in a pot deep enough to keep the artichokes from touching the water. Bring water to a boil, place the steamer insert over the water, cover. Steam about 15-20 minutes.
To Saute: Heat 1-2 teaspoons olive oil in a saute pan or wok. Add artichokes (quartered works best for this), season with herbs as desired. Cover and cook on medium-high heat about 4-5 minutes, or until they are beginning to brown. Sprinkle with salt, pepper as desired.
To Boil: Bring water (or your favorite vegetable of chicken stock) to a boil in a heavy bottomed stock pot or saucepan. Add whole, trimmed artichokes. Cover and simmer about 15-20 minutes. Drain and season as desired.
Recipe created 2012-05-16.
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