Sautéed Mini Artichokes

An easy and tasty recipe!

Ingredients :

• About 1 kg of mini artichokes 
• 4 cups water, divided into 3 cups and 1 cup
• 4 tablespoons lemon juice (from 1 to 2 lemons)
• 1/2 cup extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 green onions, thinly sliced, including green ends
• 3 cloves garlic, finely chopped
• 1 pinch of Provencal herbs
• 1/2 teaspoon salt
• 1 pinch of black pepper
• 1/4 to 1/2 cup freshly grated Parmesan cheese, or to taste
• 2 tablespoons chopped fresh parsley, for garnish

Baby artichokes , sautéed with onions and garlic, served with grated Parmesan cheese. So delicious!

These artichokes can cook in just a few minutes compared to 40 minutes for large artichokes .

Although they are called "mini artichokes," they are not actually immature artichokes, but simply a different variety that reaches maturity at a much smaller size than regular artichokes. With mini artichokes, almost everything is edible, unlike with large artichokes where you have to throw away some parts.

Trick :

You don't need to remove the hay, you can eat it with the remaining heart and tender leaves. You can also simmer the discarded leaves in water for an hour to make an artichoke vegetable stock for soup , so nothing goes to waste.

Artichokes pair well with acidic flavors, like lemon or balsamic vinegar, and creamy textures, like mayonnaise or Parmesan cheese.

These Sautéed baby artichokes are easy to prepare and can be combined with flavors that naturally pair well with artichokes. They can be eaten on their own, or tossed with pasta or risotto, or baked on pizza.

Cooking recipe

1. Prepare the artichokes:

Rinse baby artichokes. Fill a bowl with 3 cups water and add 3 tablespoons lemon juice. Cut stem off each artichoke 1/4 inch from base. Remove and trim petals until only the top third of the cone tip is pale green. Trim pale green tips.

Cut off any remaining green part from the base of the artichoke. Cut the artichokes in half or quarters, depending on their size, and place them in the bowl of acidified water (to prevent discoloration).

2. Cook steamed artichokes:

Drain the artichokes in a colander . In a large skillet, bring 1 cup of water to a boil. Add the artichokes, cover, and simmer for 3 to 5 minutes, depending on their size. Drain well.

3. Sauté the artichokes:

Wipe out the pan to remove excess water. Heat over medium-high heat and add the olive oil. Add the artichokes, onions, garlic and herbes de Provence. Cook, stirring occasionally, for five minutes. Stir in the remaining tablespoon of lemon juice, salt and pepper.

4. Serve:

Transfer to a serving bowl and sprinkle with freshly grated Parmesan and parsley on top. 

Nutritional information (per share):

• Calories: 432
• Lipids: 31 g
• Carbohydrates: 34 g
• Protein: 11 g

I hope you enjoy this delicious cooking recipe !! Feel free to leave a comment.

Elise.B

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