Author Notes: I love artichokes, and eat them regularly. I will be honest and say that the last few times I tried to cook them last summer, well I messed it up royally. They were so bitter that it scared me off trying to make them for some time. I don't have any clue how I managed to mess them up not once, but twice! After research I found out it could of been one of a few reasons. One that they were old, two that they overcooked or three they were under cooked. Lets just say eating a bitter artichoke will send you running and jaded for some time. I continued to eat them and love them but did not try to make them from scratch for some time. - Nicole Franzen
- 8 baby artichokes
- 1/2 cup of white wine
- 4 tablespoons of butter (half a stick)
- 1 lemon
- 2 cloves of garlic
- salt & pepper
- Cooking these is several steps, firstly is preparing the artichokes. You want to remove the outer tough leaves. Then use a peeler and remove the tough skin of the stem. Trim the top portion off as well. Then cut artichokes in half. One thing that's good to know is that they oxidize and turn brown fast. So if you plan on being awhile its wise to place them in cool water with some form of an acid like lemon. It will keep them preserved.
- In a large deep saucepan bring water to a simmer and add the artichokes, watch and flip a few times. About 8-10 minutes depending on size and thickness. When fork tender remove and place aside to cool. Using a pairing knife or back of a spoon scoop out the hairy spiky part in the center.
- Then in the same pan, empty the water and reheat with olive oil on med-high heat. Add the artichokes and season with salt and pepper. Allow them to get nice and crispy and flip. About another 5-7 minutes. Remove and set aside. Using the same pan turn down the heat to low and add your white wine. Allow the white wine to simmer and add 2 cloves of chopped garlic, 2 tablespoons of capers, salt and pepper. Then lastly stir in the butter and juice of a lemon. Taste and season to your liking. Place artichokes in a bowl or plate and drizzle the sauce over top. Really really tasty little chokes, lets just say I broke my bad artichoke luck. :)
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe