baby artichokes

This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous. "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses,"  she writes. "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness."

Don't know <a href="http://tmagazine.blogs.nytimes.com/2015/05/21/april-bloomfield-vegetable-prep-video/">how to prepare artichokes</a>? April Bloomfield shows you in <a href="http://tmagazine.blogs.nytimes.com/2015/05/21/april-bloomfield-vegetable-prep-video/">this video</a>.

April Bloomfield's Pot-Roasted Artichokes With White Wine

olive oil

baby artichokes (about 18)

garlic cloves, thinly sliced

salt

dry white wine, such as Sauvignon Blanc

capers

Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.

Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.

Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they’re fully tender, scatter on the capers and cover again.

Uncover, raise the heat to medium-high, and bring the liquid to a boil.

Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it’s OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.

Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.

Pan-Roasted Baby Artichokes

baby artichokes,

lemon

Olive oil

Salt

pepper

Red pepper flakes

garlic cloves,

parsley

Coarse sea salt

Lemon wedges or red wine vinegar,

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.

In a wide, heavy, nonaluminum skillet, heat a 1/2 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.

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.

Baked Baby Artichokes

water

garlic,

bread crumbs

Salt and black pepper

Parmesan cheese

Cut the lemon in half and squeeze the juice into a bowl. Trim off the top half-inch of each artichoke and cut the base flat. Toss the artichokes in the lemon juice.

Bring the water to a simmer in a saucepan, add the garlic cloves and cook three minutes. Add the parsley and cook two minutes longer, then drain, reserving the liquid.

Mix the artichokes with the olive oil in a heavy ovenproof casserole or shallow saucepan. Scatter the blanched garlic and parsley around them. Stir in three-fourths cup of the reserved liquid. Cover and bake for 30 minutes.

Remove from the oven and separate the artichokes from the other ingredients. Set the artichokes aside. Remove and discard three of the garlic cloves, then puree the remaining garlic with the parsley and the bread crumbs, adding another half cup of the liquid. Season to taste with salt and pepper. Pour the sauce over the artichokes and serve warm or at room temperature sprinkled with Parmesan cheese.

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April Bloomfield's Pot-Roasted Arti...

Pan-Roasted Baby Artichokes

Baked Baby Artichokes

The most viewed baby artichokes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine