Southern Italian Baby Artichokes
Delight in the rustic charm of *Southern Italian Baby Artichokes*, a vibrant dish that brings the flavors of the Mediterranean to your table. Tender baby artichokes are lovingly braised in a savory mix of white wine, garlic, and olive oil, then finished with fresh parsley, mint, and a bright squeeze of lemon for a refreshing herbal kick. Perfectly golden and meltingly soft, these artichokes make a stunning appetizer or a delectable side dish to pair with grilled seafood or roasted meats. With just 20 minutes of prep and simple ingredients like fresh herbs and zesty citrus, this recipe is an elegant yet approachable way to savor the authentic taste of Southern Italy.
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Recipe Information
Ingredients
- 12 pieces Baby artichokes
- 1 whole Lemon
- 4 tablespoons Olive oil
- 4 cloves Garlic cloves
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh mint, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup White wine
- 0.5 cup Water
Instructions
Fill a large bowl with cold water and squeeze the juice of half a lemon into it. This will prevent the artichokes from browning as you prepare them.
Trim the baby artichokes by snapping off the tough outer leaves until you reach the tender pale-green ones. Cut off the top third of the artichoke and trim the stem, removing any tough, fibrous parts. Halve each artichoke lengthwise.
Immediately submerge the prepared artichokes into the lemon water to keep them from discoloring while you prep the rest.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the garlic cloves (smashed and peeled) and sauté for 1-2 minutes until fragrant but not browned.
Drain the artichokes and pat them dry. Add them to the skillet, cut-side down, and season with salt and pepper. Cook for 5 minutes until the cut sides are golden brown.
Pour the white wine into the skillet and let it simmer for 2 minutes to deglaze the pan. Add the water, then cover the skillet with a lid to allow the artichokes to braise.
Reduce the heat to low and cook for 20-25 minutes, or until the artichokes are tender and can be easily pierced with a fork.
Remove the lid and let any excess liquid evaporate. Stir in the chopped parsley and mint, then squeeze the juice of the remaining half of the lemon over the dish.
Serve warm or at room temperature as an appetizer or alongside your favorite protein.
Nutrition Facts
Calories |
1365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 86.8 g | 310% | |
| Total Sugars | 14.8 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4429 mg | 94% | |
*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.
