Artichoke baby food recipe

Simply Sauteed Baby Artichokes With Lemon & Garlic « Clean & Delicious

Apr 21, 2014(updated December 19, 2022)

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Scroll down to watch the video!

Baby Artichokes!

Yes. I’m yelling because baby artichokes are a seasonal gem that are so insanely delicious that the mere thought of someone not enjoying them simply because they ‘think’ they don’t know how to cook them breaks my heart.

Dramatic? Perhaps.

But it’s true, and I really am making it my mission to get them into your belly this season.

I think the most surprising thing about working with baby artichokes is how much of the artichoke you don’t actually use. As a matter of fact, I think it’s fair to say that 50% of the artichoke gets thrown away when prepping and the other 50% turns into these little tender nuggets that won’t last long on a plate (at least not if they are in eyes sight for me!).

If you have never worked with them before, read the directions below and watch the video. Let me walk you through this because I really want you to have the joy of having these little gems in your belly before their season is up.

And if you have any questions or need any clarity, ASK! Remember what your high school teachers told you; there is no such thing as a stupid question. So ask away and then go enjoy!!

Print Recipe

4.48 from 57 votes

Simply Sauteed Baby Artichokes With Lemon And Garlic

Course: DIET, DINNER, sides

Cuisine: American, gluten free, low carb + keto, vegan, vegetarian

Author: Dani Spies

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Servings: 2 servings

Calories: 236kcal

1 lb. baby artichokes
2 tbsp. extra virgin olive oil
Juice from one big fat juicy lemon 2 tbsp.
2 cloves crushed garlic
Salt and pepper

In a medium bowl combine extra virgin olive oil, lemon juice, garlic, and a kiss of salt.
Trim your artichokes. Cut off 1/3 from the top of the artichoke, trim the stem and then remove any and all tough outer leaves. You will need to remove more leaves than you think, just keep going until you see the tender inner leaves that are a nice light pale green.
Slice the artichoke in half and add to the lemony olive oil mixture being sure to toss each half around so it is lightly coated in the lemony goodness. *Once the artichokes are exposed to oxygen they quickly oxidize (aka turn black) so take your time, but try to work as quickly as possible 😉
Once you have all the artichokes prepped, heat a medium non-stick saut pan over a medium-high heat. Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.
Remove the lid and flip all the artichokes, add another splash of water to the pan and cover for 2-3 minutes again. Remove the lid and allow the rest of the water to evaporate while artichokes get a nice light browning on the opposite side.
Your artichokes are done when they can be easily pierced with a fork or knife.
Serve with fresh lemon and enjoy!

Gluten Free, Low Carb + Keto, Sides, Vegan, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

Sauteed Baby Artichokes Recipe

Baby artichokes, sautéed with onions and garlic, served with grated Parmesan cheese. So good!

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Learn about Simply Recipes' Editorial Process

Updated March 10, 2022

Sally Vargas

For years I've walked by those packages of baby artichokes at Trader Joe's not willing to try them because they just didn't seem worth the effort.

I'm glad to report that I was completely wrong!

Sally Vargas

They actually take less time to prepare than regular artichokes because they cook up in only a few minutes versus 40 minutes for globe artichokes.

Even though they are called "baby artichokes," they aren't actually immature artichokes, but simply a different variety that reaches maturity at a much smaller size than regular artichokes.

Sally Vargas

Unlike larger artichokes, more parts of these small ones are edible. You don't have to scoop out the choke, you can eat it with the rest of the heart and tender leaves.You can also simmer the discarded leaves in water for an hour to make an artichoke vegetable stock for soup, so nothing goes to waste.

Artichokes pair well with something acidic, such as lemon or balsamic vinegar, and something creamy, such as mayonnaise or Parmesan cheese.

Sally Vargas

These sautéed baby artichokes are easy to prepare and combine flavors that work naturally well with artichokes. They can be eaten alone, or mixed in with pasta or risotto, or baked on to pizza.

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Servings 4 servings

2 pounds baby artichokes
4 cups water, divided 3 cups and 1 cup
4 tablespoons lemon juice (from 1 to 2 lemons), divided
1/2 cup extra virgin olive oil
1 medium yellow onion, chopped
2 green onions (scallions), thinly sliced, including the green ends
3 cloves garlic, finely chopped
1 pinch herbes de Provence
1/2 teaspoon salt
1 pinch black pepper
1/4 to 1/2 cup freshly grated Parmesan, or to taste
2 tablespoons chopped fresh parsley, for garnish

Prep the artichokes:

Rinse the baby artichokes. Fill a bowl with 3 cups of water and add 3 tablespoons of the lemon juice to it.
Sally Vargas Sally Vargas
Cut off the stem of each artichoke to 1/4-inch from the base. Peel back and remove the petals until only the top third of the cone tip is pale green. Cut off the pale green tips.
Sally Vargas Sally Vargas
Trim off any remaining green from base of artichoke. Halve or quarter the artichokes, depending on their size and drop them into the bowl of acidified water (to prevent discoloration).
Sally Vargas Sally Vargas
Steam the artichokes:

Drain artichokes in a colander. In a large skillet, bring one cup of the water to a boil. Add the artichokes, cover and simmer for 3 to 5 minutes, depending on the size of the artichokes. Drain well.
Sally Vargas Sally Vargas
Sauté the artichokes:

Wipe out the skillet to remove excess water. Heat to medium high and add the olive oil. Add the artichokes, onions, garlic, and herbes de Provence. Cook, stirring occasionally, for five minutes.
Sally Vargas
Stir in the remaining 1 tablespoon of lemon juice, the salt and pepper.
Serve:

Transfer to a serving bowl and sprinkle with freshly grated Parmesan and parsley on top.

step by step description of the cooking process with photos

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319 ₽ 0.37 kg

olive oil1/2ST

599 ₽ 1 l

We don’t even know if this scallop would be so amazingly tasty if it was not accompanied by this magnificent side dish. Surprisingly harmonious food. If you ever get the idea of throwing a girls' party, there's no better main course for dinner.

Author: Yuliya Markova, expert-chef of Delikateska.ru

Advice

Of course, you can buy ready-made sun-dried tomatoes, but home-made tomatoes are much tastier and easy to make. Buy fleshy elongated tomatoes (roma or plum) of a medium size. Cut each lengthwise into quarters, place on a wire rack, season with salt and pepper and drizzle with good olive oil. And put in an oven preheated to 100-120 ° C in the evening, before going to bed. By morning (that is, after about 10 hours), your tomatoes will be ready.