Baby Artichokes
Elevate your side dish game with these tender and golden-brown Baby Artichokes, a stunning vegetarian recipe brimming with Mediterranean flair. Delicately sautéed in olive oil with fragrant garlic slices, these artichokes are infused with a bright zing of lemon and finished to perfection with a hint of fresh parsley. The secret lies in prepping the baby artichokes with a lemon water bath to maintain their vibrant color while removing their tough outer leaves for extra tenderness. Perfect as a healthy appetizer, a sophisticated side, or a light main course, this easy recipe pairs wonderfully with grilled fish, creamy pasta, or crusty bread. Ready in just 40 minutes, these flavorful baby artichokes are as delicious as they are elegant.
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Recipe Information
Ingredients
- 8 pieces Baby artichokes
- 1 piece Lemon
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
- 4 cups Water
- 1 bowl Ice cubes
Instructions
Fill a large bowl with 4 cups of water and squeeze the juice of one lemon into it. Drop the squeezed lemon halves into the water as well; this will prevent the artichokes from browning during prep.
Peel off the outer tough leaves of each baby artichoke until you reach the tender pale green leaves.
Using a paring knife, trim the stem and the top 1/3 of the artichoke. Cut the artichokes in half lengthwise and immediately place them into the lemon water to prevent discoloration.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Drain the baby artichokes and pat them dry with a clean kitchen towel or paper towels.
Add the baby artichokes to the skillet, cut side down, and sauté for 5-7 minutes until they turn golden brown.
Turn the artichokes over and continue cooking for another 5 minutes. Reduce the heat to medium-low.
Thinly slice the garlic cloves. Add the remaining 1 tablespoon of olive oil and the garlic slices to the skillet. Cook for 1-2 minutes, stirring gently, until the garlic is fragrant but not browned.
Add a splash of water (about 2 tablespoons) to the skillet to create steam. Cover and let the artichokes cook for about 10 minutes until tender when pierced with a knife.
Season with salt and black pepper to taste.
Transfer the artichokes to a serving platter. Garnish with freshly chopped parsley, if using, and drizzle with a bit more fresh lemon juice before serving.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 56.3 g | 201% | |
| Total Sugars | 8.0 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2780 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
