Sautéed Baby Artichokes
Posted on August 26, 2009 by Leslie Blythe No comments
Baby Love
I asked my daughter, Grace, what I should blog about. She came up with artichokes – it’s a staple in our house. Of all the things that she will eat!
I love making baby artichokes. It’s really easy and a great appetizer for any raucous party. My only problem with artichokes is, you really can’t drink wine with them – it’s dreadful!
Sautéed Baby Artichokes
2 1/2 lbs baby artichokes
Salt and pepper
1/2 cup olive oil
1 shallot, minced
1/4 cup fresh lemon juice, or to taste
1 cup dry white wine
1 – 2 Tbs capers, chopped
Rinse babies under running water or in a sink of cold water. Set out a large bowl of cold water and add about 3 tablespoons lemon juice (juice of 1 large lemon), or vinegar. (This is often used in recipes and referred to as acidulated water.) Cut off the base of each artichoke right where the stem comes out of the leaves. Drop the cut artichokes into the acidulated water as you work, to keep them from discoloring. (Discoloring doesn’t affect flavor or appearance after the artichokes are cooked.)
Remove the leaves all around the base by peeling back and snapping off until you reach leaves that are yellow at the bottom. Again, keep the cut artichokes in the acidulated water as you work.
Cut off the top third of the leaves (green portion) and discard. If you wish, trim off any remaining green from the base of the artichoke. Remember to put the cut artichokes back in the acidulated water.
Leave artichokes whole, if very small, or cut in halves or quarters. Keep in the acidulated water until ready to cook, then pat dry.
In a skillet, heat the oil with the shallot over moderate heat until it is hot but not smoking and cook the shallot until it is softened. Add the prepared artichokes (see instructions below) artichokes and sauté them over moderately high heat, stirring, for 6 minutes.
Add the wine, cappers, salt and black pepper to taste and simmer the mixture, covered, for 15 to 20 minutes, or until the artichokes are very tender.
