Aren’t those just the most beautiful things ever? Of course, the green plate with the purple artichokes are favorite colors of mine anyway. When I began the setup for the photo I immediately grabbed my yellow-green plate, knowing the green would just make those babies pop. I didn’t alter a single thing in the photograph except resize it for the web.
Now, here’s a photo of the finished dish – sautéed artichokes with green onions, garlic, parsley, white wine, lemon zest. What’s there not to like about that combo?
A few weeks ago the folks at Freida’s Produce contacted me, as they do now and then, to ask if I’d like to try a new artichoke variety just coming available (at Ralph’s, April 25th through May 6th in case you want to find these). Since I love artichokes I said yes-yes-yes! In the post came a little box with 2 globe type artichokes (one red and one purple) and a 1-pound bag of baby artichokes, these little Baby Purple Fiesoles. If you’d like to learn more about them, click over to Freida’s artichoke page.
Turning to Deborah Madison’s cookbook, Vegetarian Cooking for Everyone
, she has one recipe for baby artichokes and it was quite easy. First I trimmed up the artichokes, cutting off the tops (about 1/3 to 1/2 inch), trimming the base some, and removing the outer leaves – at least one full layer or two. More of the artichoke will be edible that way, although you can’t really eat it all. But the choke is invisible and the bottom 2/3 of each baby artichoke was edible.
There the photo of the little plastic bag and the artichokes cut in half (raw). Deborah’s recipe has you steam the artichokes whole, but I cut them in half as those were the instructions on the Freida’s bag. If you want to prevent them from turning brown on the edges, drop the halves into acidulated water (water and lemon juice). Anyway, I steamed them for about 10 minutes (Madison’s recipe indicated 6-8 minutes as whole ones). They were drained and cooled, while I prepped the other ingredients and the rest of our dinner.
When I was minutes away from serving our salmon and salad, I heated olive oil in a large, wide frying pan, added the artichokes (cut side down so you’d see the browned edges) and cooked them over moderately high heat for about 4 minutes until they’d taken on some color. Then I turned them over and added half of the gremolata (chopped parsley, fresh garlic and lemon zest) to the pan. Then I added some white wine (I used vermouth). Once that simmered off, water is added and the pan is covered for a short time to finish cooking. This step wouldn’t be needed if you’d cooked the artichokes completely. Mine were nearly done, so I only cooked them about 2-3 minutes.
I drizzled some lemon juice over them all, and added the last of the gremolata. And actually, I did something else with them – – I had some salad dressing out to mix with the sliced tomatoes we were eating, and I drizzled just a little bit of the dressing over the artichokes. In case you want to do that last step, make my Garlic VIP Dressing to replicate it. I’ve not included that in the recipe below. When you eat these you just put the stem/bottom end in your mouth, about 2/3 of the way up each artichoke, bite down and draw it out. You’ll get one nice mouthful of deliciousness!
What I liked: well, the artichokes themselves were wonderful. Pretty too. Easy to prep. Relatively quick to steam and sauté. Definitely a do-again recipe.
What I didn’t like: nothing, really. These aren’t the easiest things to eat – you need to use your hands, and they’ll get a bit greasy. Have out a bowl to toss the inedible parts, and give each diner a second napkin for wiping hands!
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Baby Artichoke and Scallion Sauté
Recipe By: Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
Serving Size: 4
1 pound artichokes — baby [I used purple] about 18-22
1/3 cup lemon juice — diluted in a big bowl of water
2 tablespoons extra virgin olive oil
1 bunch scallions — including an inch of the greens, thickly sliced
GREMOLATA:
3 tablespoons parsley — chopped
1 whole garlic clove
2 teaspoons lemon zest
1 tablespoon fresh tarragon — chopped (or basil)
Salt and freshly milled pepper
1. Trim the artichoke tops about 1/3 inch or more and pulling off at least one layer of the outer leaves. Cut in half lengthwise. Put them in a bowl with the lemon juice and water to cover as you work. Drain, then steam them about 10 minutes, then drain. This can be done ahead of time.
2. Heat the oil in a large skillet over high heat. Add the artichokes, cut side down, and sauté until they begin to color in places. After several minutes, turn and add the scallions and wine. When the wine boils off, add 1 cup water and half the gremolata and tarragon. Lower the heat and cook until the artichokes are fully tender, between 5 and 10 minutes, then add tarragon and season with salt and pepper. Tip them, with their juices, onto a serving plate. Garnish with the remaining gremolata. Serve while hot.
Per Serving: 90 Calories; 7g Fat (62.6% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.

Toffeeapple
said on April 25th, 2012:
I have often seen them that size in Italy and France but never here in Britain, such a shame. I rarely prepare the large ones, they are just too much trouble.
We don’t see these baby artichokes here very often, either. Maybe at a farmer’s market, or at a specialty Italian market perhaps. I buy them whenever I find them, though. . . carolyn t