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:
- 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.
- 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.
- 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.
