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Crispy Baby Artichokes

By Molly Watson, About.com

Photo © Molly Watson
Sliced, trimmed baby artichokes cooked simply in olive oil become golden, crisp delights. Serve them on their own as a nibble before dinner or as part of an antipasto plate.

Note: If you've never trimmed or cleaning baby artichokes before, check out this step-by-step photo guide for easy-to-follow directions.

Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
  • 2 Tbsp. lemon juice or white wine or distilled vinegar
  • 2 lbs. baby artichokes
  • Olive oil
  • Coarse grain or kosher salt
Preparation:
  1. Prepare a large bowl of cold water and add lemon juice or vinegar. Trim stem ends and outer leaves from artichokes, leaving just the tender pale yellow-green leaves. Cut off tips of leaves and remove any dark green or fibrous parts along bottom of artichoke. Thickly slice artichokes and drop in the acidulated water.
  2. Set up a drying rack over a baking sheet near the stove. Drain artichokes and pat dry. In a large heavy pot heat 1/2 inch olive oil. Add an artichoke slice, if it sizzles immediately, add enough artichokes slices to form a single layer across the oil. Adjust temperature to keep artichokes sizzling. Swirl them around a bit and scrape away any artichoke that sticks to the edge of the pot.
  3. With a slotted spoon to strainer, transfer artichokes to drying rack and let drain. Repeat with remaining artichoke slices. Serve hot or warm sprinkled with salt.

Makes 6 servings Crispy Baby Artichokes.

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