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© Lillys-Table.com Photo of Seared Baby Artichokes
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Seared Baby Artichokes

from Artichoke Antipasto Pasta Salad with Cheese Sticks, the Week of June 12, 2016.
View the previous recipe for this meal.

These are addictive. If you are a fan of canned or frozen artichokes, try these. They certainly take a bit longer to prepare but the flavor & texture are worth it. They are also easier than the big artichokes since there is no center choke to remove. When you are peeling and cutting them, be generous as you remove the leaves to get down to the tender edible parts.

Ingredients

  • 1 lemon
  • 2 lbs baby artichokes
  • 1 tablespoon olive oil
  • 1 tablespoon butter, unsalted
  • ½ teaspoon salt

Serving Size: 2 People



 

Preparation Instructions

Dunk the artichokes in water to rinse and clean. Prepare a separate bath of water. Squeeze the lemon reserving about a tablespoon of the juice. Add the remaining juice and the lemons themselves to the water.

Trim the artichoke stems to a 1/2 inch stub. Remove the outer leaves until you see the more delicate inner almost yellowish, pale-green leaves. Cut off the tips (scissors work well for this) and then finally cut the artichokes in half lengthwise.

Dunk in the lemon-water while you prepare the remaining artichokes.

When about 6 artichokes are ready to go, start cooking. Place a cast-iron pan or skillet over medium heat. Add in half of the butter and/or olive oil.

Pull out the first 8-12 artichoke halves. Shake & pat dry. Sprinkle with a generous pinch of salt. Spread out in the pan, cover and sear on each side for about 4-6 minutes until lightly golden.

Meanwhile, finish preparing the remaining artichokes and sear up the second batch.

When they are all seared, add them back into the pan and toss over medium-high heat. Add the reserved splash of lemon juice and a pinch of black pepper & salt, if desired.