Sauteed Baby Artichokes Recipes

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SAUTEED BABY ARTICHOKES



Sauteed Baby Artichokes image

This recipe comes to us courtesy of chef and author James Peterson.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

18 baby artichokes, (about 2 1/2 pounds)
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 medium clove garlic, minced and crushed to a paste
2 tablespoons finely chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

  • Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
  • Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
  • Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

ROASTED BABY ARTICHOKES



Roasted Baby Artichokes image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

9 baby artichokes (about 2 pounds)
2 lemons, cut in half
1/4 cup extra-virgin olive oil
2 to 3 tablespoons good-quality balsamic vinegar
2 teaspoons kosher salt
1/4 teaspoon freshly cracked black pepper
2 cloves garlic, peeled and minced
1/4 cup grated Parmigiano-Reggiano
1 tablespoon chopped flat-leaf parsley, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
  • Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
  • To serve, top with the cheese and garnish with the parsley.

SAUTEED BABY ARTICHOKES



Sauteed Baby Artichokes image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

12 very small baby artichokes, stemmed, tough outer leaves removed and halved lengthwise
3 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1/4 cup water
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon minced fresh parsley
1 teaspoon minced fresh mint

Steps:

  • Rub the cut side of the artichokes with a little of the lemon juice.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the artichokes and saute for 5 minutes. Reduce heat to medium, then add the water, cover and cook until tender, about 20 minutes. Toss with the remaining lemon juice, salt, pepper, parsley and mint. Place on a serving platter, and have plain toothpicks available for skewering.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 12 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 573 milligrams, Sugar 2 grams

SAUTEED BABY ARTICHOKES



Sauteed Baby Artichokes image

Categories     Side     Sauté     Vegetarian     Artichoke     White Wine     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 11

1 1/4 pounds baby artichokes
1 tablespoon all-purpose flour
1/4 cup olive oil
1 teaspoon minced garlic
1/4 teaspoon crumbled dried rosemary
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
2 tablespoons fresh lemon juice, or to taste
1 cup dry white wine
1/8 teaspoon dried hot red pepper flakes, or to taste
1 teaspoon finely chopped fresh parsley leaves

Steps:

  • Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes. In a small bowl toss the artichokes with the flour and salt and black pepper to taste. In a skillet heat the oil with the garlic over moderate heat until it is hot but not smoking and cook the garlic until it is softened. Add the artichokes and sauté them over moderately high heat, stirring, for 6 minutes. Stir in the rosemary, the oregano, the basil, and the lemon juice and cook the mixture, stirring, for 1 minute. Add the wine, the red pepper flakes, and salt and black pepper to taste and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are very tender. Add the parsley and boil the mixture, uncovered, over high heat for 1 minute, or until it is thickened slightly.

SAUTEED ARTICHOKES



Sauteed Artichokes image

This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Pistachios

Number Of Ingredients 7

2 lemons
8 baby artichokes, trimmed
1 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground pepper
1/4 cup plus 2 tablespoons white wine
2 tablespoons pistachios
Pinch of freshly grated Parmesan cheese

Steps:

  • Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
  • Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
  • Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.

SAUTEED BABY ARTICHOKES WITH OVEN-DRIED TOMATOES AND GREEN-OLIVE DRESSING



Sauteed Baby Artichokes with Oven-Dried Tomatoes and Green-Olive Dressing image

Categories     Mushroom     Olive     Tomato     Vegetable     Side     Sauté     Vegetarian     Lemon     Artichoke     White Wine     Spring     Healthy     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

1 lemon
2 pounds baby artichokes (about 18)
6 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon dried herbes de Provence*
1/2 cup canned vegetable broth
1/3 cup dry white wine
8 ounces fresh crimini mushrooms, quartered
Oven-dried Tomatoes
Green-Olive Dressing
Lemon slices

Steps:

  • Fill large bowl with cold water. Cut lemon in half; squeeze juice into water in bowl, then add lemon halves. Cut off stem and top quarter from 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut artichoke lengthwise in half. Using point of knife, remove any purple-tipped leaves from center of artichoke. Place artichoke halves in lemon water. Repeat with remaining artichokes.
  • Drain artichokes well. Heat 3 tablespoons oil in heavy large pot over medium heat. Add artichokes, sprinkle with salt and pepper and sauté 3 minutes. Add garlic and herbes de Provence and sauté until artichokes begin to brown slightly, about 6 minutes. Add broth and wine and bring to boil. Reduce heat; cover and simmer until artichokes are tender and most liquid is absorbed, about 10 minutes. Uncover and simmer until all liquid is absorbed, about 3 minutes. Transfer artichokes to platter; cover and keep warm.
  • Heat remaining 3 tablespoons oil in same pot over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 8 minutes; season to taste with salt and pepper. Transfer mushrooms and Oven-dried Tomatoes to platter with artichokes. Spoon Green-Olive Dressing over. Garnish with lemon slices and serve.
  • *A dried herb mixture sold at specialty foods stores and in the spice section of some supermarkets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.

GARLIC SAUTEED ARTICHOKES



Garlic Sauteed Artichokes image

Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!

Provided by JJDON

Categories     Side Dish     Vegetables

Time 45m

Yield 4

Number Of Ingredients 3

2 large artichokes (about 1 pound each)
3 cloves garlic, chopped
2 tablespoons butter

Steps:

  • Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
  • Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g

SAUTéED BABY ARTICHOKES WITH GARLIC AND OLIVE OIL



Sautéed Baby Artichokes With Garlic and Olive Oil image

Provided by Joan Nathan

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

12 baby artichokes
1 lemon
3 to 4 tablespoons olive oil
3 cloves garlic, chopped
2 tablespoons Italian parsley
Sea salt and freshly ground pepper to taste

Steps:

  • Snap off outer leaves of artichokes, as far as they will snap, leaving only white leaves. Trim stems, and cut off thorny tops about 3/4 of an inch down. Cut in halves or quarters, depending on artichokes' size. Hold in a bowl of cold water with juice of a lemon.
  • Add olive oil to an 8-inch skillet. Dry artichokes. Heat oil, and add garlic and artichokes, sautéing over medium heat for 5 to 7 minutes on each side, until fork tender. Sprinkle with parsley, and season with coarse salt and pepper. Serve as an hors d'oeuvre with toothpicks, or as a vegetable.

Nutrition Facts : @context http, Calories 219, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 17 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 747 milligrams, Sugar 3 grams

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Top Asked Questions

How do you cook baby artichokes?
Rinse the baby artichokes. Fill a bowl with 3 cups of water and add 3 tablespoons of the lemon juice to it. Cut off the stem of each artichoke to 1/4-inch from the base. Peel back and remove the petals until only the top third of the cone tip is pale green. Cut off the pale green tips. Trim off any remaining green from base of artichoke.
How to cook artichokes in the oven?
Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.
How do you make artichoke salad?
In a mixing bowl, whisk together olive oil, lemon juice, 2 tablespoons water, oregano, garlic powder and 1/4 teaspoon salt. Set aside. 2. Trim artichokes. Cut off the stem, cut off the top 1/3 of the artichoke and peel off the tough green outer leaves until you get to the lighter colored, softer leaves.
Are baby artichokes actually good for You?
Yes. I’m yelling because baby artichokes are a seasonal gem that are so insanely delicious that the mere thought of someone not enjoying them simply because they ‘think’ they don’t know how to cook them breaks my heart. Dramatic? Perhaps. But it’s true, and I really am making it my mission to get them into your belly this season.

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