Oh, baby artichokes! These tender little gems are the secret weapon for turning any meal into something special. Whether you’re whipping up a quick weeknight dinner or planning a festive gathering, we’ve gathered 19 mouthwatering recipes that showcase their versatility. Get ready to fall in love with this delightful ingredient—your next favorite dish is just a scroll away!
Garlic Butter Roasted Baby Artichokes
Beneath the quiet hum of the kitchen, there’s a simple comfort in preparing something that feels both rustic and elegant, a dish that transforms humble beginnings into something tender and deeply flavorful. It’s a process of patient coaxing, where time and heat work their quiet magic on delicate layers, filling the air with the warm, nutty aroma of roasting garlic and butter.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For preparing the artichokes:
– 12 baby artichokes
– 1 lemon, halved
– 4 cups water
For the garlic butter and roasting:
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons olive oil
Instructions
1. Preheat your oven to 400°F (200°C).
2. Fill a large bowl with 4 cups of water and squeeze the juice from one lemon half into it, adding the spent half to the water to create an acidulated bath that prevents browning.
3. Trim the stem of each baby artichoke to about 1/2 inch and peel away any tough outer leaves until you reach the pale, tender yellow-green center.
4. Cut off the top third of each artichoke and use kitchen shears to snip off the thorny tips from any remaining outer leaves.
5. Halve each trimmed artichoke lengthwise and immediately submerge the halves in the lemon water bath.
6. In a small saucepan over low heat, melt 4 tablespoons of unsalted butter.
7. Add 4 cloves of minced garlic to the melted butter and cook for 1-2 minutes, just until fragrant but not browned, to mellow its raw bite.
8. Remove the saucepan from the heat and stir in 1 tablespoon of fresh lemon juice, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper.
9. Drain the artichoke halves and pat them very dry with paper towels to ensure they roast instead of steam.
10. Toss the dried artichoke halves in a large mixing bowl with 2 tablespoons of olive oil until evenly coated.
11. Arrange the artichoke halves in a single layer on a rimmed baking sheet, cut-side up.
12. Spoon the prepared garlic butter mixture evenly over each artichoke half, making sure it drips down between the leaves.
13. Roast in the preheated oven at 400°F for 30-35 minutes, or until the outer leaves are crispy and golden brown and the hearts are tender when pierced with a fork.
14. Let the artichokes rest on the baking sheet for 5 minutes before serving to allow the flavors to settle.
Letting them rest yields artichokes with a wonderful contrast: the outer leaves become delightfully crisp, almost like chips, while the heart remains impossibly tender and buttery. The flavor is rich and nutty, with the sweet, caramelized garlic butter seeping into every layer. Serve them warm, perhaps scattered over a lemony arugula salad or alongside a simple piece of grilled fish for a complete, comforting meal.
Lemon and Herb Steamed Baby Artichokes
Lately, I’ve found myself drawn to the quiet simplicity of steamed vegetables, their flavors unfolding gently like a slow, deep breath. Lemon and herb steamed baby artichokes feel like a small, tender ritual—a way to honor these delicate thistles with nothing more than steam, citrus, and a handful of fresh herbs. It’s a dish that asks for patience and rewards it with layers of subtle, earthy sweetness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For Steaming
– 12 baby artichokes
– 1 lemon, halved
– 4 cups water
For the Herb and Lemon Mixture
– 3 tablespoons extra virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup finely chopped fresh parsley
– 2 tablespoons finely chopped fresh dill
– 2 cloves garlic, minced
– 1/2 teaspoon kosher salt
Instructions
1. Rinse 12 baby artichokes under cold running water to remove any dirt.
2. Use a sharp paring knife to trim off the top quarter of each artichoke, removing the tough, spiky tips.
3. Peel away the dark green, fibrous outer leaves from the base of each artichoke until you reach the lighter, tender yellow-green leaves underneath.
4. Cut each artichoke in half lengthwise and immediately rub the cut surfaces with the cut side of a halved lemon to prevent browning.
5. Pour 4 cups of water into a large pot and place a steamer basket inside, ensuring the water level sits below the basket.
6. Arrange the artichoke halves in a single layer in the steamer basket, then cover the pot with a tight-fitting lid.
7. Bring the water to a boil over high heat, then reduce the heat to medium to maintain a steady, gentle steam.
8. Steam the artichokes for 20–25 minutes, or until a paring knife inserts easily into the heart with no resistance.
9. While the artichokes steam, whisk together 3 tablespoons extra virgin olive oil and 2 tablespoons freshly squeezed lemon juice in a small bowl until emulsified.
10. Stir in 1/4 cup finely chopped fresh parsley, 2 tablespoons finely chopped fresh dill, 2 cloves minced garlic, and 1/2 teaspoon kosher salt until well combined.
11. Carefully transfer the steamed artichokes to a serving platter using tongs, letting any excess water drip off.
12. Drizzle the herb and lemon mixture evenly over the warm artichokes, gently tossing to coat if desired.
Steaming coaxes out the artichokes’ inherent nuttiness, leaving them tender enough to eat leaf by leaf, with hearts that melt softly against the bright, herbal dressing. Serve them warm as a simple side, or let them cool and tuck them into a grain bowl with farro and shaved Parmesan for a fuller meal.
Grilled Baby Artichokes with Parmesan
Often, the simplest dishes hold the quietest magic, like these grilled baby artichokes, which transform with just a little char and a dusting of sharp cheese into something tender and deeply satisfying on a slow evening. It’s a humble process that feels almost meditative, preparing each small heart for the fire, then watching them soften and crisp at the edges under the heat. The result is a warm, savory bite that pairs beautifully with a simple glass of wine or as a starter before a larger meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For preparing the artichokes:
– 12 baby artichokes
– 1 lemon, halved
– 2 tablespoons olive oil
– 1/2 teaspoon kosher salt
For grilling and finishing:
– 1/4 cup grated Parmesan cheese
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Trim the stem of each baby artichoke to 1/2 inch and peel off the tough outer leaves until you reach the pale yellow-green inner leaves.
2. Cut off the top 1/3 of each artichoke with a sharp knife, then rub all cut surfaces immediately with the halved lemon to prevent browning.
3. Slice each artichoke in half lengthwise and use a small spoon to scoop out the fuzzy choke from the center, if present.
4. Place the artichoke halves in a bowl and toss with 2 tablespoons olive oil and 1/2 teaspoon kosher salt until evenly coated.
5. Preheat a grill or grill pan to medium-high heat (about 400°F) for 5 minutes until the grates are hot.
6. Arrange the artichoke halves cut-side down on the grill and cook for 5 minutes without moving them to develop grill marks.
7. Flip the artichokes with tongs and cook for another 4–5 minutes until tender when pierced with a fork and lightly charred on the edges.
8. Transfer the grilled artichokes to a serving platter and immediately sprinkle with 1/4 cup grated Parmesan cheese and 1/4 teaspoon freshly ground black pepper while still hot.
Now, they’re ready to enjoy warm. The artichokes will have a tender, meaty interior with slightly crisp, smoky edges from the grill, while the Parmesan melts into a salty, nutty crust that clings to each bite. Serve them alongside a creamy aioli for dipping or scatter over a bed of peppery arugula for a light, elegant salad.
Crispy Fried Baby Artichokes with Aioli
Remembering the first time I tasted fried artichokes, I can still feel the crisp exterior giving way to the tender heart, a memory that feels like a quiet gift on a busy evening. These baby artichokes, with their delicate leaves and subtle earthiness, transform into golden bites of comfort when paired with a creamy, garlicky aioli. It’s a simple dish that invites you to slow down, to savor each step from trimming to frying, and to find joy in the gentle sizzle of oil and the aroma of fresh herbs.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the baby artichokes:
– 12 baby artichokes (about 1 pound)
– 1 lemon, halved
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 large eggs
– 1 cup panko breadcrumbs
– 2 cups vegetable oil (for frying, enough to reach 1 inch depth in a pot)
For the aioli:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
Instructions
1. Prepare the baby artichokes by trimming off the top third of each artichoke and peeling away the tough outer leaves until you reach the pale, tender inner leaves. Rub the cut surfaces with the halved lemon to prevent browning.
2. Bring a medium pot of water to a boil over high heat, add the trimmed artichokes, and boil for 8 minutes until just tender when pierced with a fork. Drain and let cool to room temperature.
3. In a shallow bowl, whisk together the all-purpose flour, salt, and black pepper. In a second shallow bowl, beat the 2 large eggs until smooth. Place the panko breadcrumbs in a third shallow bowl.
4. Dredge each cooled artichoke first in the flour mixture, shaking off any excess, then dip it into the beaten eggs, allowing any excess to drip off, and finally coat it evenly in the panko breadcrumbs, pressing gently to adhere. Tip: For extra crispiness, let the coated artichokes rest on a wire rack for 5 minutes before frying to help the coating set.
5. In a large, heavy-bottomed pot or Dutch oven, heat the 2 cups of vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer to monitor the temperature accurately. Tip: Maintain the oil temperature between 350°F and 375°F throughout frying to ensure even cooking without burning.
6. Carefully add the coated artichokes to the hot oil in batches, frying for 3 to 4 minutes per batch until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil. Tip: Avoid overcrowding the pot to keep the oil temperature stable and prevent the artichokes from sticking together.
7. While the artichokes fry, make the aioli by combining the 1/2 cup mayonnaise, minced garlic cloves, 1 tablespoon lemon juice, and 1/4 teaspoon salt in a small bowl. Stir until smooth and well blended.
8. Serve the fried baby artichokes immediately with the aioli on the side for dipping.
Often, the contrast between the crunchy panko crust and the soft, savory heart of the artichoke creates a textural delight that’s both satisfying and light. Their mild flavor, enhanced by the rich, garlicky aioli, makes them perfect for sharing as an appetizer or pairing with a crisp salad for a simple meal. Try scattering them over a bed of arugula with a squeeze of lemon for a fresh twist that highlights their golden crispness.
Baby Artichoke and Spinach Pasta
Nestled in the quiet of the kitchen, with the afternoon light softening, I find myself drawn to simple, earthy flavors that feel like a gentle embrace. This pasta dish, with its tender artichokes and vibrant spinach, is a quiet celebration of winter’s subtle gifts, a meal that unfolds slowly and satisfies deeply.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the pasta and vegetables:
– 12 ounces dried fettuccine pasta
– 1 pound fresh baby artichokes, trimmed and quartered
– 5 ounces fresh baby spinach leaves
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
For the sauce:
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 10–12 minutes, stirring occasionally, until al dente (tender but firm to the bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add the quartered baby artichokes and kosher salt, sautéing for 8–10 minutes until they turn golden brown and tender when pierced with a fork.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour in the dry white wine, scraping up any browned bits from the skillet, and simmer for 3–4 minutes until the liquid reduces by half.
7. Reduce the heat to low and add the heavy cream, stirring gently to combine.
8. Sprinkle in the grated Parmesan cheese and black pepper, stirring continuously for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
9. Drain the cooked pasta, reserving 1/2 cup of the pasta water.
10. Add the drained pasta and baby spinach to the skillet, tossing everything together until the spinach wilts, about 2 minutes.
11. If the sauce seems too thick, gradually stir in the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.
12. Remove the skillet from the heat and let it rest for 2 minutes before serving.
Just as the day settles into evening, this pasta offers a creamy, velvety sauce that clings to each strand, punctuated by the artichokes’ nutty sweetness and the spinach’s fresh bite. Serve it in shallow bowls, perhaps with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop, making it a cozy centerpiece for a quiet winter meal.
Baby Artichoke and Mushroom Risotto
Wandering through the quiet kitchen this evening, I found myself drawn to the earthy simplicity of baby artichokes and mushrooms, their humble forms promising a comforting, creamy risotto that feels like a gentle embrace after a long day. The process itself becomes a meditation, each stir of the rice a slow, rhythmic motion that fills the space with warmth and the rich, savory aroma of simmering broth and toasted garlic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the vegetable base:
– 8 baby artichokes, trimmed and quartered
– 8 ounces cremini mushrooms, sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
For the risotto:
– 1 ½ cups Arborio rice
– 4 cups vegetable broth, kept warm on the stove
– ½ cup dry white wine
– ½ cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– ¼ teaspoon salt
Instructions
1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until it shimmers.
2. Add the baby artichokes and mushrooms, sautéing for 8–10 minutes until the vegetables are tender and lightly browned.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Add the Arborio rice to the pot, toasting it for 2 minutes while stirring constantly to coat each grain with oil.
5. Pour in the white wine, simmering until it is fully absorbed, which should take about 2 minutes.
6. Ladle in 1 cup of warm vegetable broth, stirring frequently until the liquid is nearly absorbed, about 5 minutes.
7. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed, for 20–25 minutes total; the rice should be al dente and creamy.
8. Remove the pot from the heat and stir in the Parmesan cheese, butter, and salt until fully melted and combined.
9. Let the risotto rest for 2 minutes off the heat to allow the flavors to meld.
Knowing this risotto cradles the tender artichokes and earthy mushrooms in its velvety folds, each spoonful offers a subtle sweetness balanced by the savory depth of Parmesan. Serve it immediately in shallow bowls, perhaps garnished with a sprinkle of fresh herbs or a drizzle of truffle oil for an extra layer of luxury, letting the creamy texture soothe and satisfy.
Stuffed Baby Artichokes with Breadcrumbs and Herbs
Zigzagging through memories of holiday tables past, I find myself drawn to the quiet elegance of stuffed baby artichokes, a dish that feels like a whispered secret between cook and vegetable, where each tender leaf cradles a savory, herbed promise. It’s a gentle, hands-on ritual that slows the world down, perfect for a reflective evening where the process is as nourishing as the meal itself.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the artichokes:
– 8 baby artichokes
– 2 tbsp lemon juice
– 2 tbsp olive oil
– 1/2 tsp salt
For the stuffing:
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
– 1 tsp dried oregano
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F.
2. Trim the baby artichokes by cutting off the top third and snapping off the tough outer leaves until you reach the pale, tender ones.
3. Use a spoon to scoop out the fuzzy choke from the center of each artichoke.
4. Immediately rub the cut surfaces with lemon juice to prevent browning.
5. In a small bowl, mix breadcrumbs, Parmesan cheese, parsley, oregano, and black pepper until well combined.
6. Drizzle 2 tbsp of olive oil over the breadcrumb mixture and stir until the crumbs are evenly moistened.
7. Gently pry open the leaves of each artichoke and spoon the stuffing mixture into the center and between the leaves, packing it lightly.
8. Place the stuffed artichokes in a baking dish and drizzle with 2 tbsp of olive oil and sprinkle with 1/2 tsp salt.
9. Cover the dish with aluminum foil and bake at 375°F for 15 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the artichokes are tender when pierced with a fork and the stuffing is golden brown.
11. Let the artichokes cool for 5 minutes before serving.
Reverently, these artichokes offer a delightful contrast: the leaves are tender and slightly crisp at the edges, giving way to the savory, herbed breadcrumb filling that’s rich with Parmesan. Serve them warm as a rustic appetizer, perhaps alongside a simple aioli for dipping, or let them star as a humble main course with a side of roasted vegetables, their earthy flavors deepening as they sit, making any leftovers a treat the next day.
Baby Artichoke and Potato Salad
You know how some dishes feel like a quiet conversation with yourself, a gentle pause in the day’s rush? Yesterday, I found myself in the kitchen, the late afternoon light softening, drawn to the simple, earthy promise of baby artichokes and potatoes. It felt like the right kind of quiet project for a reflective hour, a way to turn humble ingredients into something quietly celebratory.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the Salad Base:
– 1 pound baby artichokes
– 1.5 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
– 3 tablespoons olive oil, divided
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon freshly ground black pepper, divided
For the Dressing & Finish:
– 1/4 cup fresh lemon juice (from about 2 lemons)
– 1/3 cup extra-virgin olive oil
– 1 small shallot, finely minced (about 2 tablespoons)
– 1/4 cup chopped fresh parsley
Instructions
1. Fill a large bowl with cold water and add the juice of half a lemon to create an acidulated bath for the artichokes to prevent browning.
2. Trim the stem of each baby artichoke to about 1/2 inch and peel away the tough, dark green outer leaves until you reach the pale yellow, tender inner leaves.
3. Cut each trimmed artichoke in half lengthwise and immediately submerge the halves in the prepared lemon water.
4. Place the potato cubes in a medium pot, cover with cold water by 1 inch, and add 1/2 teaspoon of the kosher salt.
5. Bring the pot of potatoes to a boil over high heat, then reduce the heat to maintain a gentle simmer.
6. Cook the potatoes for 12-15 minutes, or until they are easily pierced with a fork but still hold their shape.
7. While the potatoes cook, drain the artichoke halves and pat them very dry with paper towels to ensure they sear properly.
8. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
9. Place the artichoke halves cut-side down in the hot skillet and cook undisturbed for 4-5 minutes to develop a deep golden-brown sear.
10. Flip the artichokes and cook for an additional 3-4 minutes until tender when pierced with a knife.
11. Transfer the cooked artichokes to a large mixing bowl and season with 1/4 teaspoon each of the salt and pepper.
12. Drain the cooked potatoes thoroughly in a colander and let them steam-dry for 2 minutes to remove excess moisture.
13. Add the warm potatoes to the bowl with the artichokes.
14. In a small bowl, vigorously whisk together the 1/4 cup lemon juice, 1/3 cup extra-virgin olive oil, minced shallot, and the remaining 1/4 teaspoon each of salt and pepper until emulsified.
15. Pour the dressing over the warm potato and artichoke mixture and toss gently to coat evenly, as the warm ingredients will better absorb the flavors.
16. Let the salad sit for 10 minutes to allow the flavors to meld, then fold in the chopped fresh parsley just before serving.
Vividly tender and rich, the salad offers a wonderful contrast between the creamy, yielding potatoes and the artichokes’ slight resistance and nutty depth, all brightened by the sharp, lemony dressing. I love serving it slightly warm, perhaps with a piece of simply grilled fish or as a substantial side that feels complete on its own, the parsley adding little bursts of fresh green with each bite.
Baby Artichoke Tapenade with Crostini
Holding a baby artichoke in my palm, its tender leaves still clinging tightly, I’m reminded of how the simplest ingredients can hold quiet stories. This tapenade, with its gentle brininess and earthy notes, feels like a whispered secret shared over soft candlelight—a small, thoughtful offering to slow the evening down. It’s a humble spread that asks for nothing more than a slice of toasted bread and a moment of stillness.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the crostini:
– 1 baguette, sliced into ½-inch thick rounds
– 2 tablespoons extra-virgin olive oil
– ¼ teaspoon kosher salt
For the tapenade:
– 1 pound baby artichokes, trimmed and quartered
– 3 tablespoons extra-virgin olive oil, divided
– 2 cloves garlic, minced
– 2 tablespoons capers, drained
– 1 tablespoon fresh lemon juice
– ¼ teaspoon black pepper
Instructions
1. Preheat your oven to 375°F.
2. Arrange the baguette slices in a single layer on a baking sheet.
3. Brush each slice lightly with 2 tablespoons of olive oil and sprinkle evenly with ¼ teaspoon kosher salt.
4. Bake the slices for 8–10 minutes, until the edges are golden and crisp.
5. While the crostini bake, bring a medium pot of salted water to a boil.
6. Add the quartered baby artichokes and boil for 5 minutes, until just tender when pierced with a fork.
7. Drain the artichokes thoroughly and let them cool slightly.
8. In a food processor, combine the cooked artichokes, 1 tablespoon of olive oil, minced garlic, capers, lemon juice, and black pepper.
9. Pulse the mixture 8–10 times, until it forms a coarse, spreadable paste—tip: avoid over-processing to keep a rustic texture.
10. Scrape the tapenade into a small bowl and drizzle the remaining 2 tablespoons of olive oil over the top.
11. Let the tapenade sit at room temperature for 5 minutes to allow the flavors to meld.
12. Spread a generous spoonful of tapenade onto each warm crostini and serve immediately—tip: for extra brightness, garnish with a sprinkle of lemon zest.
Mellow and textured, the tapenade clings to the crisp crostini with a savory depth that unfolds slowly, each bite revealing the artichoke’s gentle earthiness punctuated by the salty pop of capers. Consider serving it alongside a bowl of marinated olives or as a quiet companion to a glass of chilled white wine, letting its understated elegance anchor a simple, unhurried gathering.
Baby Artichoke and Feta Quiche
Beneath the quiet hum of the kitchen light, there’s a simple comfort in the ritual of making a quiche, a slow and steady process that yields something both delicate and deeply satisfying. This version, with its tender baby artichokes and salty feta, feels like a gentle embrace on a quiet afternoon, a dish that holds space for reflection as much as nourishment.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup (1 stick) cold unsalted butter, cubed
– 1/4 teaspoon salt
– 3 to 4 tablespoons ice water
For the filling:
– 8 ounces fresh baby artichokes, trimmed and quartered
– 1 tablespoon olive oil
– 1 small yellow onion, thinly sliced
– 4 large eggs
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 ounces feta cheese, crumbled
Instructions
1. In a food processor, pulse the 1 1/4 cups all-purpose flour, 1/2 cup cold cubed butter, and 1/4 teaspoon salt until the mixture resembles coarse crumbs.
2. With the processor running, slowly add 3 tablespoons of ice water through the feed tube until the dough just begins to clump together; if it feels dry, add the remaining 1 tablespoon of water. Tip: Handle the dough minimally to keep the crust flaky.
3. Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
4. While the dough chills, heat 1 tablespoon of olive oil in a skillet over medium heat.
5. Add the 8 ounces of quartered baby artichokes and 1 thinly sliced small yellow onion to the skillet, sautéing for 8-10 minutes until the artichokes are tender and the onions are translucent. Set aside to cool slightly.
6. Preheat your oven to 375°F.
7. On a floured surface, roll the chilled dough into a 12-inch circle.
8. Carefully transfer the dough to a 9-inch pie dish, gently pressing it into the bottom and sides, then trim any excess overhang.
9. In a large bowl, whisk together the 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
10. Evenly scatter the sautéed artichoke mixture and 4 ounces of crumbled feta cheese over the bottom of the pie crust. Tip: Distribute the fillings evenly to ensure every slice has a balance of flavors.
11. Slowly pour the egg mixture over the fillings in the crust.
12. Place the quiche on a baking sheet and bake it in the preheated 375°F oven for 40-45 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
13. Remove the quiche from the oven and let it cool on a wire rack for 15 minutes before slicing.
You’ll find the texture wonderfully creamy with little pockets of salty feta and tender artichoke, a contrast that makes each bite interesting. Serve it slightly warm with a simple arugula salad dressed in lemon vinaigrette, or enjoy a slice at room temperature the next day when the flavors have settled even more deeply.
Baby Artichoke and Lemon Risotto
Beneath the quiet hum of the kitchen, there is a simple comfort in coaxing creamy rice from the pan, a gentle process that feels like a slow, deep breath. This risotto, with its tender baby artichokes and bright lemon, is a quiet celebration of patience, turning simple ingredients into something softly luxurious and deeply satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the Artichokes and Broth:
– 1 lb baby artichokes
– 4 cups low-sodium vegetable broth
– 1 tbsp fresh lemon juice
For the Risotto Base:
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 ½ cups Arborio rice
– ½ cup dry white wine
– ½ cup grated Parmesan cheese
– Zest of 1 lemon
– Salt
Instructions
1. Pour the vegetable broth into a medium saucepan and heat it over medium-low heat until it simmers gently, then reduce the heat to low to keep it warm.
2. Trim the baby artichokes by cutting off the top third and peeling away the tough outer leaves until you reach the pale, tender heart.
3. Slice each trimmed artichoke heart in half lengthwise and immediately place them in a bowl of water mixed with 1 tablespoon of lemon juice to prevent browning.
4. Melt 1 tablespoon of butter with the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
5. Add the diced onion and cook, stirring frequently, for 5-7 minutes until it becomes translucent and soft.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Drain the artichoke hearts, pat them dry with a paper towel, and add them to the pot, cooking for 4-5 minutes until they just begin to soften.
8. Add the Arborio rice to the pot and toast it, stirring constantly, for 2 minutes until the edges of the grains look slightly translucent.
9. Pour in the white wine and cook, stirring, until the liquid is fully absorbed, which should take about 2 minutes.
10. Begin adding the warm broth one ladleful (about ½ cup) at a time, stirring almost constantly and allowing each addition to be fully absorbed before adding the next; this process will take 20-25 minutes total.
11. After the final ladle of broth is absorbed, remove the pot from the heat and let it rest, uncovered, for 2 minutes.
12. Stir in the remaining 1 tablespoon of butter, the grated Parmesan cheese, and the lemon zest until fully incorporated and creamy.
13. Season the risotto with salt, starting with ¼ teaspoon and adding more if needed after tasting.
What emerges is a dish of beautiful contrasts—the risotto itself is luxuriously creamy and rich, while the artichoke hearts offer little bursts of tender, earthy flavor. The lemon zest weaves through it all, not as a sharp note but as a bright, fragrant lift that makes each bite feel fresh and alive. For a lovely presentation, serve it in shallow bowls garnished with a few extra shavings of Parmesan and a single, thin slice of lemon on the side.
Baby Artichoke and Chicken Skillet
Dusk settles softly outside my window, and in the quiet of the kitchen, I find myself drawn to the simple, earthy comfort of a one-pan meal. It’s a gentle process of layering flavors, where tender chicken and delicate artichokes mingle in a warm, savory embrace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken and Vegetables
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 12 oz fresh baby artichokes, trimmed and halved
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
For the Sauce and Finish
– 1 cup low-sodium chicken broth
– 1/2 cup dry white wine
– 2 tbsp fresh lemon juice
– 1 tbsp unsalted butter
– 1/4 cup chopped fresh parsley
Instructions
1. Pat the 1.5 lbs of chicken thigh pieces completely dry with paper towels to ensure a good sear.
2. Heat 2 tbsp of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
3. Season the chicken pieces evenly with 1 tsp of kosher salt and 1/2 tsp of black pepper.
4. Add the chicken to the hot skillet in a single layer, working in batches if needed to avoid crowding, and sear for 3-4 minutes per side until deeply golden brown. Transfer to a plate.
5. Reduce the heat to medium and add the sliced onion to the same skillet, cooking for 4-5 minutes until softened and translucent.
6. Add the minced garlic and halved baby artichokes, stirring constantly for 1 minute until fragrant.
7. Pour in 1/2 cup of dry white wine to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom—this builds foundational flavor.
8. Let the wine simmer for 2 minutes until reduced by half, then add 1 cup of chicken broth and 2 tbsp of lemon juice.
9. Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the liquid.
10. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes until the chicken is cooked through and the artichokes are tender when pierced with a fork.
11. Uncover the skillet, stir in 1 tbsp of butter until melted and glossy, which will lightly thicken the sauce.
12. Remove from heat and fold in 1/4 cup of chopped fresh parsley.
Just as the final light fades, this skillet comes together with a silky, lemon-kissed sauce that clings to each bite. The artichokes offer a subtle, nutty tenderness against the juicy chicken, perfect for spooning over a bed of creamy polenta or crusty bread to soak up every last drop.
Baby Artichoke and Tomato Bruschetta
Cradling a bowl of baby artichokes, their tender leaves still clinging to the stem, I’m reminded how the simplest gatherings often hold the deepest comfort. This bruschetta, with its bright tomatoes and earthy artichokes, feels like a quiet conversation between summer’s bounty and winter’s coziness, perfect for a reflective evening.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the Topping:
– 8 baby artichokes, trimmed and halved
– 1 cup cherry tomatoes, halved
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh lemon juice
– 1/4 tsp salt
– 1/4 tsp black pepper
For the Bread:
– 1 baguette, sliced into 1/2-inch thick pieces
– 2 tbsp olive oil
– 1/4 cup fresh basil leaves, chopped
Instructions
1. Preheat your oven to 400°F. Place the baguette slices on a baking sheet in a single layer and brush them lightly with 2 tbsp olive oil. Bake for 8-10 minutes, or until the edges are golden and crisp. Tip: For extra flavor, rub a peeled garlic clove gently over the warm toasted bread after baking.
2. While the bread toasts, heat 2 tbsp olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute, just until fragrant to avoid burning.
3. Add the halved baby artichokes to the skillet. Cook for 6-8 minutes, stirring occasionally, until they become tender and slightly browned at the edges.
4. Stir in the halved cherry tomatoes and cook for an additional 3-4 minutes, until the tomatoes soften and release their juices. Tip: Gently press a few tomato halves with the back of a spoon to help create a saucier texture.
5. Remove the skillet from heat. Stir in 1 tbsp fresh lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until well combined. Tip: Let the mixture sit for 2-3 minutes off the heat to allow the flavors to meld together.
6. Spoon the warm artichoke and tomato mixture generously over the toasted baguette slices. Sprinkle evenly with 1/4 cup chopped fresh basil.
Layers of crisp bread give way to the tender, slightly nutty artichokes and juicy tomatoes, with a bright hint of lemon tying it all together. Serve these immediately while warm, perhaps alongside a simple green salad or as a starter to a leisurely meal, letting each bite unfold slowly.
Baby Artichoke and White Bean Stew
Perhaps there’s something quietly comforting about a stew that simmers slowly, its earthy aromas filling the kitchen on a quiet evening. This one, with tender baby artichokes and creamy white beans, feels like a gentle embrace from the stove.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 lb baby artichokes, trimmed and halved
– 1 (15-oz) can cannellini beans, drained and rinsed
– 4 cups vegetable broth
For seasoning:
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1 tbsp lemon juice
For finishing:
– 2 tbsp chopped fresh parsley
Instructions
- Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers, about 2 minutes.
- Add 1 finely chopped yellow onion and cook, stirring occasionally, until translucent and soft, about 8 minutes.
- Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute, being careful not to let it brown.
- Add 1 lb halved baby artichokes and cook, stirring gently, for 5 minutes to lightly sear their edges.
- Pour in 4 cups vegetable broth, 1 tsp dried thyme, 1/2 tsp smoked paprika, and 1/4 tsp black pepper, then bring to a gentle boil.
- Reduce heat to low, cover the pot, and simmer until the artichokes are tender when pierced with a fork, about 25 minutes.
- Tip: To check doneness, the artichoke leaves should pull away easily without resistance.
- Stir in 1 (15-oz) can drained cannellini beans and 1 tbsp lemon juice, then simmer uncovered for 10 minutes to let the flavors meld.
- Tip: For a thicker stew, mash a few beans against the pot’s side with a spoon during this step.
- Remove from heat and stir in 2 tbsp chopped fresh parsley just before serving.
- Tip: Let the stew rest off the heat for 5 minutes to allow the beans to absorb the broth fully.
As you ladle it into bowls, notice how the artichokes yield softly to the spoon, their delicate leaves mingling with the velvety beans in a rich, herb-infused broth. A final drizzle of olive oil or a sprinkle of grated Parmesan can add a lovely richness, making it perfect with a slice of crusty bread for soaking up every last drop.
Baby Artichoke and Goat Cheese Tart
Cradling a warm tart in the kitchen’s quiet light feels like holding a small, savory secret—the kind that unfolds slowly with each delicate layer of flaky crust, tender artichoke hearts, and creamy goat cheese, a gentle reminder of how simple ingredients can weave together into something quietly comforting.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
For the crust:
– 1 ¼ cups all-purpose flour
– ½ teaspoon salt
– ½ cup cold unsalted butter, cubed
– 3-4 tablespoons ice water
For the filling:
– 1 pound baby artichokes, trimmed and halved
– 2 tablespoons olive oil
– 1 small yellow onion, thinly sliced
– 2 cloves garlic, minced
– 4 ounces goat cheese, crumbled
– 2 large eggs
– ½ cup heavy cream
– ¼ teaspoon black pepper
– ¼ teaspoon salt
Instructions
1. In a large bowl, whisk together 1 ¼ cups all-purpose flour and ½ teaspoon salt.
2. Add ½ cup cold cubed unsalted butter to the flour mixture, and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs with pea-sized butter pieces.
3. Drizzle in 3 tablespoons ice water, one tablespoon at a time, stirring with a fork until the dough just comes together when pressed; add the fourth tablespoon only if needed to avoid a dry dough.
4. Tip: Keep all ingredients cold for a flaky crust—if the butter starts to soften, chill the dough for 10 minutes before proceeding.
5. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten.
6. While the dough chills, prepare the baby artichokes by trimming the stems, removing the tough outer leaves, and cutting them in half lengthwise.
7. In a skillet over medium heat, warm 2 tablespoons olive oil, then add the artichoke halves and cook for 8-10 minutes, stirring occasionally, until they are lightly browned and tender.
8. Add 1 thinly sliced small yellow onion to the skillet and sauté for 5 minutes until softened and translucent.
9. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then remove the skillet from the heat and let it cool slightly.
10. Preheat your oven to 375°F (190°C).
11. On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick.
12. Carefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the edges and trimming any excess.
13. Tip: To prevent a soggy crust, prick the bottom all over with a fork before adding the filling.
14. In a medium bowl, whisk together 2 large eggs, ½ cup heavy cream, ¼ teaspoon black pepper, and ¼ teaspoon salt until smooth.
15. Spread the cooled artichoke mixture evenly over the crust, then sprinkle 4 ounces crumbled goat cheese on top.
16. Pour the egg mixture over the filling, ensuring it distributes evenly.
17. Tip: For even baking, place the tart pan on a baking sheet to catch any drips and promote consistent heat circulation.
18. Bake the tart at 375°F (190°C) for 30-35 minutes, until the crust is golden brown and the filling is set with no jiggle in the center.
19. Let the tart cool in the pan on a wire rack for 15 minutes before slicing.
Buttery and crisp, the crust gives way to a velvety filling where the artichokes’ earthy notes mingle with the goat cheese’s tangy creaminess—serve it warm with a simple arugula salad dressed in lemon vinaigrette to balance the richness, or slice it cold for a picnic where its flavors deepen overnight.
Baby Artichoke and Shrimp Scampi
Under the quiet hum of the kitchen light, there’s a certain comfort in preparing a meal that feels both elegant and effortless, a dish where tender baby artichokes meet plump shrimp in a garlicky, buttery embrace. It’s a gentle dance of flavors, perfect for a reflective evening.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For preparing the artichokes and shrimp:
– 1 pound baby artichokes
– 1 lemon, juiced (about 3 tablespoons)
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
For the scampi sauce:
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– ½ cup dry white wine
– ¼ cup low-sodium chicken broth
– 2 tablespoons fresh parsley, chopped
– ¼ teaspoon red pepper flakes
For finishing:
– 8 ounces linguine pasta
– 2 tablespoons olive oil
Instructions
1. Fill a medium bowl with cold water and add the lemon juice. Trim the tough outer leaves and stems from the baby artichokes, cut them in half lengthwise, and immediately submerge them in the lemon water to prevent browning.
2. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 10 minutes, then drain and set aside.
3. Pat the shrimp dry with paper towels and season evenly on both sides with the kosher salt and black pepper.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque, then transfer to a plate.
5. In the same skillet, reduce the heat to medium. Add the unsalted butter and let it melt, then add the minced garlic. Cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Drain the artichokes and add them to the skillet. Cook for 5 minutes, stirring occasionally, until they begin to soften and edges turn lightly golden.
7. Pour in the dry white wine and let it simmer for 2 minutes to reduce slightly, scraping up any browned bits from the pan for extra flavor.
8. Add the low-sodium chicken broth and red pepper flakes, then simmer for 3 more minutes until the artichokes are tender when pierced with a fork.
9. Return the cooked shrimp to the skillet along with the chopped parsley. Gently toss everything to combine and heat through for 1 minute.
10. Add the drained linguine to the skillet and toss well to coat the pasta evenly with the sauce.
O, the final dish offers a lovely contrast: the linguine slips smoothly with the rich, garlicky sauce, while the artichokes provide a subtle earthy bite and the shrimp stay juicy and sweet. Serve it straight from the skillet for a cozy presentation, perhaps with a sprinkle of extra parsley and a crusty loaf to soak up every last drop.
Baby Artichoke and Arugula Pizza
Musing on the quiet evening light, I find myself drawn to the simple pleasure of assembling a pizza that feels both rustic and refined, a gentle reminder of how humble ingredients can transform into something quietly spectacular. The soft aroma of roasting artichokes and the peppery bite of arugula create a harmony that settles the mind, a slow, deliberate process that feels like a meditation in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the crust:
– 1 pound store-bought pizza dough, at room temperature
– 1 tablespoon olive oil
– 1/4 cup cornmeal for dusting
For the sauce and toppings:
– 1/2 cup whole-milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
– 8 ounces baby artichokes, trimmed and quartered
– 2 cups fresh arugula
– 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for at least 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, using your fingertips to create a slightly thicker edge for the crust.
3. Brush the entire surface of the dough with 1 tablespoon of olive oil to prevent sogginess.
4. Sprinkle cornmeal onto a pizza peel or inverted baking sheet, then carefully transfer the stretched dough onto it.
5. In a small bowl, combine the ricotta cheese, Parmesan cheese, minced garlic, dried oregano, and red pepper flakes until smooth.
6. Spread the ricotta mixture evenly over the dough, leaving a 1/2-inch border around the edges.
7. Arrange the quartered baby artichokes in a single layer over the ricotta mixture.
8. Sprinkle the shredded mozzarella cheese evenly over the artichokes.
9. Slide the pizza onto the preheated stone or baking sheet and bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly.
10. Remove the pizza from the oven and let it rest for 3 minutes to allow the crust to set.
11. Top the warm pizza with fresh arugula just before serving, as the residual heat will gently wilt the leaves without making them soggy.
Kneading the dough by hand, if you have time, can deepen the crust’s flavor and texture, but store-bought works beautifully for a weeknight. The finished pizza offers a delightful contrast: a crisp, chewy crust gives way to a creamy, garlicky ricotta base, punctuated by the tender artichokes and the bright, peppery arugula that adds a fresh finish. Serve it sliced on a wooden board with a drizzle of good olive oil for an extra layer of richness, perfect for sharing over quiet conversation.
Baby Artichoke and Lemon Butter Sauce
Just now, as the afternoon light fades on this quiet December day, I find myself drawn to the kitchen, to the simple, earthy comfort of baby artichokes. Their tender hearts, paired with the bright clarity of lemon and the rich embrace of butter, feel like a gentle, nourishing pause—a small ritual of care in the gathering dusk.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For preparing the artichokes:
– 1.5 lbs baby artichokes
– 1 lemon, juiced (about 3 tbsp)
– 4 cups water
For cooking the artichokes:
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
For the lemon butter sauce:
– 4 tbsp unsalted butter
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh parsley
Instructions
1. Fill a medium bowl with 4 cups of water and stir in the juice of 1 lemon to create an acidulated bath. Tip: The lemon water prevents the artichokes from browning as you prep them.
2. Trim each baby artichoke by cutting off the top third and peeling away the tough outer leaves until you reach the pale, tender inner leaves.
3. Use a paring knife to trim the stem, leaving about 1/2 inch attached, and peel any tough outer skin from the stem.
4. Halve each artichoke lengthwise and immediately place the halves into the lemon water bath.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Drain the artichokes and pat them dry with a paper towel to ensure they sear properly.
7. Add the artichoke halves to the hot skillet, cut-side down, and cook undisturbed for 5 minutes to develop a golden-brown sear.
8. Flip the artichokes, add 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper, and cook for another 3 minutes until the garlic is fragrant.
9. Reduce the heat to low and pour in 1/4 cup of water, then cover the skillet and simmer for 10 minutes until the artichokes are tender when pierced with a fork.
10. Uncover the skillet and push the artichokes to one side. Tip: Keeping them aside prevents them from becoming soggy while you make the sauce.
11. Add 4 tbsp unsalted butter to the empty side of the skillet and let it melt completely over low heat.
12. Stir in 2 tbsp fresh lemon juice and cook for 1 minute, swirling the pan gently to emulsify the sauce. Tip: Do not let the sauce boil, as this can cause the butter to separate.
13. Remove the skillet from the heat, stir in 1 tbsp chopped fresh parsley, and toss the artichokes gently in the sauce to coat evenly.
As you plate them, the artichokes will be tender yet firm, with a subtle nuttiness that melts into the silky, bright sauce. This dish pairs beautifully with crusty bread to soak up every last drop or served alongside simply grilled fish for a light, elegant meal.
Baby Artichoke and Prosciutto Salad
Musing on quiet afternoons, I find myself drawn to simple, elegant dishes that feel like a gentle pause. This salad, with its tender artichokes and salty prosciutto, is just that—a quiet celebration of texture and subtle flavor, perfect for a light lunch or a starter before a larger meal.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the artichokes:
– 1 pound baby artichokes
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the dressing:
– 1/4 cup extra-virgin olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
For assembly:
– 4 ounces thinly sliced prosciutto
– 4 cups mixed baby greens
– 1/4 cup shaved Parmesan cheese
Instructions
1. Trim the baby artichokes by cutting off the top third and peeling away the tough outer leaves until you reach the tender pale green hearts.
2. Slice each artichoke heart in half lengthwise and immediately place them in a bowl of cold water with a squeeze of lemon juice to prevent browning.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Drain the artichokes and pat them dry with a paper towel to ensure they sear properly.
5. Add the artichokes to the skillet in a single layer and cook for 8-10 minutes, turning occasionally, until they are golden brown and tender when pierced with a fork.
6. Season the artichokes with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then transfer them to a plate to cool slightly.
7. In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1/4 teaspoon salt until emulsified.
8. Arrange 4 cups of mixed baby greens on a large serving platter.
9. Scatter the cooked artichokes evenly over the greens.
10. Tear 4 ounces of prosciutto into bite-sized pieces and distribute them among the salad.
11. Drizzle the dressing over the salad, using a gentle tossing motion to coat the ingredients lightly without crushing the greens.
12. Sprinkle 1/4 cup of shaved Parmesan cheese on top just before serving to maintain its texture.
Unfolding on the plate, this salad offers a delightful contrast: the artichokes are softly yielding with a hint of earthiness, while the prosciutto adds a crisp, salty bite that melts against the fresh greens. For a creative twist, serve it alongside crusty bread to soak up the lemony dressing, or top it with a soft-poached egg for extra richness on a cooler day.
Summary
Overall, these 19 baby artichoke recipes offer endless inspiration for any meal. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the artichoke love.
