Baby Artichokes Elegant and Easy First Course
Elevate your entertaining game with this recipe for Baby Artichokes: Elegant and Easy First Course, a sophisticated yet simple dish that’s perfect for impressing guests. Featuring tender, golden-brown baby artichokes infused with fresh lemon, garlic, and parsley, this recipe embraces Mediterranean-inspired flavors with minimal effort. The artichokes are lightly sautéed and then steam-braised to perfection, resulting in a beautifully caramelized exterior and a melt-in-your-mouth interior. With a sprinkle of optional Parmesan cheese for a touch of decadence, this dish is equally delightful as a first course or light appetizer. Ready in just 35 minutes, this recipe is a go-to for those seeking a refined addition to their table without the fuss. Ideal for dinner parties or special occasions, it offers elegance, simplicity, and deliciousness in every bite.
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Recipe Information
Ingredients
- 8 pieces baby artichokes
- 1 piece lemon
- 3 tablespoons extra-virgin olive oil
- 2 pieces garlic cloves
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 2 tablespoons parmesan cheese (optional, for garnish)
Instructions
Begin by preparing the baby artichokes. Remove the tough outer leaves until you reach the pale yellow-green inner leaves. Trim the stem and slice off the top third of each artichoke.
As you prepare the artichokes, rub the cut surfaces with lemon to prevent discoloration. Optionally, fill a bowl with water and the juice of half a lemon to soak the artichokes until they're ready to cook.
In a large skillet, heat the olive oil over medium heat. Meanwhile, thinly slice the garlic cloves.
Drain the artichokes (if soaked) and pat them dry. Add the sliced garlic to the skillet and sauté until fragrant, about 1 minute.
Add the prepared baby artichokes to the skillet, cut side down. Cook for 3-4 minutes until they begin to turn golden brown.
Flip the artichokes and add 1/2 cup of water, the juice of the remaining half lemon, salt, and pepper to the skillet. Cover with a tight-fitting lid and cook for 10-12 minutes, or until the artichokes are tender when pierced with a knife.
Remove the lid and let any remaining liquid evaporate. Sprinkle with chopped fresh parsley and give the artichokes a final toss in the skillet to coat them evenly.
Transfer the artichokes to a serving platter. If desired, sprinkle freshly grated parmesan cheese on top for an added layer of flavor.
Serve warm as an elegant and easy first course. Enjoy!
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1334 mg | 58% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 93 mg | 2% | |
*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.
