A bit of garlic, pancetta, and mint bring out the delicate nuttiness of baby artichokes.
Note: If you've never trimmed or cleaned baby artichokes before, see this easy-to-follow guide.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- 2 Tbsp. lemon juice or white wine or distilled vinegar
- 4 lbs. baby artichokes
- 1 Tbsp. salt plus more to taste
- 1 Tbsp. olive oil
- 2 oz. pancetta or unsmoked bacon, minced
- 4 cloves garlic, thinly sliced
- 1/3 cup dry white wine or broth
- 1/2 cup mint leaves
- Freshly ground black pepper
- 1 to 2 oz. parmesan cheese
Preparation:
- Prepare a large bowl of cold water and add lemon juice or vinegar. Trim outer leaves, green leaf ends, and stem ends from artichokes, leaving just the tender yellow-green leaves. As you finish each artichoke, drop it in the acidulated water.
- Bring a large pot of water to a boil. Add 1 Tbsp. salt. Drain artichokes and add to boiling water. Simmer until tender when pierced with a fork, 10 to 20 minutes. Drain and rinse with cold water.
- Cut any larger artichokes in half lengthwise and remove any fuzz at the heart (you can do this by scraping the fuzz away with a small knife or teaspoon).
- Set a frying pan over medium-high heat. Add olive oil and pancetta. Cook, stirring occasionally, until fat renders. Add garlic and stir until golden and fragrant, about 1 minute. Add artichokes and wine. Cook until wine is almost evaporated. Stir in mint and add salt and pepper to taste. Serve hot or warm topped with shaved parmesan.
Makes 4 servings
