I have spent the past few weeks walking by those adorable baby artichokes in the produce section. I grabbed a package the other day, sauteed them with onion, garlic, olive oil, lemon juice and balsamic vinegar. The results? Beyond delicious. I always assumed these little guys were not fully grown. I discovered that they are a variety that mature into a smaller size. Unlike the big brother version, once you peel the tough outer leaves, trim off the top, the rest is entirely edible. Now you have no excuses, pick up a bag of baby artichokes and impress yourself with your cooking skills.
- I package of baby artichokes
- 1/2 cup of olive oil
- 1 med. onion sliced
- 3 diced cloves of garlic
- 1 Tb balsamic vinegar
- juice of 1/2 lemon
- salt and pepper
- grated Parmesan cheese
Cut stem off at base, peel back petals until light green petals remain. Cut off about 1/2 an inch from top. Make sure all sharp pointy leaves are removed. Place artichokes into a bowl of cold water with a Tb of lemon juice to prevent browning. Quarter artichokes. Place in boiling water for 5 minutes. Drain well and pat dry.
In skillet over medium heat, heat olive oil. Saute onions for 2 minutes, add garlic. Cook till the onions and garlic are lightly brown. Add artichokes, gently mixing everything together, about 5 more minutes. Slowly the artichokes will begin to brown as well, at this point add balsamic vinegar, lemon juice and salt and pepper. Place on serving platter, top off with freshly grated Parmesan. Serve and enjoy.
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