Pan-Roasted Baby Artichokes Recipe - NYT Cooking

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Ingredients

Yield:4 to 6 servings

24baby artichokes, about 3 pounds
Juice of 1 lemon
Olive oil
Salt
pepper
Red pepper flakes
4garlic cloves, chopped fine
3tablespoons chopped flat-leaf parsley
Coarse sea salt
Lemon wedges or red wine vinegar, for serving

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Preparation

Step 1
Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
Step 2
In a wide, heavy, nonaluminum skillet, heat a ½ inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
Step 3
Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

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Ratings

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Comments

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Private

I did not use half an inch of oil: used my All Clad 3 qt. saute pan, had 26 artichokes resulting in 52 halves, and used maybe 1/4 cup oil total, maybe a tad less... Worked great; results were incredible. Maybe try it again with less oil?

Is this helpful? 18

Cook in the bottom of a deep pot to make less mess

Is this helpful? 18

This is really delicious. As suggested, I served with a sprinkling of red wine vinegar which was a brilliant touch. Be forewarned though - it is a real pain (and time consuming) to trim the artichokes to ensure that you're not left with chewy inedible parts. Also I had quite a bit of olive oil splatter from this recipe. All worth it though - I've made the recipe three times in the past few weeks to take advantage of the availability of baby artichokes at this time of year.

Is this helpful? 17

Every time I make baby artichokes, there's so much unchewable matter. What was edible was really good! But the effort to reward ratio is skewed no matter what the recipe for baby artichokes, I fear.

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Cutting the tops first allows you to see where the yellow leaves begin and you can pull off all of the outer green leaves in just a few pulls, rather than one at a time!

Is this helpful? 1

How long are you meant to soak them in the lemon water?

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