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Author Notes: Last spring I noticed a clamshell of baby artichokes at the grocery store and grabbed it as an impusle buy. Our family LOVES freshly steamed artichokes, so I tried to think of the best way to enjoy these little guys. Shallots & wine combine amazingly with the flavors of the baby artichokes, and I decided after just one bite this was absolutely one of my best tasting creations ever. —BonEllen
1.5 - 2
pounds Fresh baby artichokes
tablespoons olive oil
cup white wine
pound roughly chopped tomotoes (I like Camparis)
cup chopped parsley
ounces farfalle (or another short pasta)
- Put large pot of salted water on to boil for pasta.
- Squeeze juice from lemon into a large bowl of water. Prepare baby artichokes by trimming outer leaves, base and cutting into quarters (or sixths or eighths, depending on size.) It is not necessary to clear out the choke. Drop trimmed artichokes into lemon water to prevent discoloration.
- Add pasta to boiling water. Heat olive oil in skillet over medium high heat. Sautee shallots and (drained) artichokes until tender 5-7 minutes. Add white white and simmer to allow it reduce a bit.
- Drain cooked pasta, toss with sauteed shallots and artichokes. Add chopped tomatoes, parsley, salt & pepper and mix together.
- This recipe was entered in the contest for Your Best Artichoke Recipe