Baby Artichokes Braised with Mushrooms, Garlic and Lemon

Enjoy these Baby Artichokes Braised with Mushrooms, Garlic and Lemon as an appetizer with bread or served as a side dish with a roast, steak or fish.

Feeding kids has certainly been a adventure. Before kids, I had this vision that if I introduced a food or vegetable to my child at an early age, they would eat it and love it. But the ugly truth is, babies have taste buds and preferences just as we adults do.

If they don’t like it, they won’t eat it. At all. No matter how many times you stick it in front of their little faces. The other ugly truth about feeding kids is that their taste buds are constantly evolving and changing as they get older.

So, as a parent, you are offered  numerous chances to help sway the case for that broccoli, mushroom or asparagus. You will get reject numerous times, but you hold out for that off chance they change their mind.

I have watched each child grow up and their palate’s evolve from hating all vegetables to eating mushrooms, broccoli, Brussels sprouts and even artichokes. So if you are fighting the food wars with young kids, let me tell you that there is hope for your kids!

Why you should make this recipe

Baby artichokes are simply a smaller yet fully mature version of the large artichoke. One big difference? Baby artichokes don’t have the fuzzy choke inside like the big artichokes have.

You can find them in more high end grocery stores and farmer’s markets during the spring months. Although you could steam baby artichokes, because of their super tender leaves they are best for braising.

They cook quickly because of their smaller size.  For this recipe I am sharing, the baby artichokes are halved and braised in lemon juice and white wine. Braising means they are cooked low and slow, similar to stewing. 

It is a delicious side dish to a roast chicken or fish. You can also serve it as an appetizer with a baguette. It’s a real crowd pleaser, especially for artichoke lovers.

Ingredients you need

• Baby artichokes: You can use any variety of baby artichokes for this recipe.
• Lemon juice and zest: The zest of the lemon is incredibly flavorful, so although you don’t need it, I strongly suggest you include it.
• Extra virgin olive oil: Choose a high quality olive oil with a flavor you like. A nice bold olive oil works beautifully with this recipe. You could also use an infused oil like lemon, garlic or rosemary.
• Mushrooms: Any time of mushrooms work for this recipe.
• White wine: I used a sauvignon blanc for this recipe.
• Fresh parsley: Fresh herbs add tremendously more flavor than dried. You can use Italian or American parsley. You can also use chives, rosemary or basil, too.
• Kitchen staples: Garlic, salt and pepper.

Step-by-step directions

1. Prep the artichokes. Remove several layers of the tough outer leaves from baby artichokes. Trim the sharp pointy tops and stems. Cut in half lengthwise and soak in a bowl with water and lemon juice. The lemon water keeps the artichokes from discoloration.
2. Sauté the vegetables. Drain artichokes and heat a large skillet over medium-high heat. Add olive oil to skillet over medium high heat. When oil is hot, stir in the artichokes along with halved mushrooms.
3. Add seasonings. Sauté for 3-5 minutes, until vegetables start to soften then season with salt and pepper. Stir in garlic, lemon juice and white wine.
4. Cook until tender. Cover skillet and reduce heat to medium-low and cook until artichokes are fork tender, about 15 more minutes. Transfer vegetables to a serving bowl and garnish with lemon zest and parsley.

Recipe tips and FAQs

Don’t let the simplicity of this dish scare you. There is plenty of flavor here from the wine, lemon juice, and garlic. Pair it with a crunchy baguette and you have heaven in a bowl.

We loved mopping up the juice with chunks of bread chunks while we happily inhaled the artichokes and mushrooms. Deliciousness.

If you are looking for more baby artichoke recipes, try my tequila lime baby purple artichokes and braised baby purple artichokes with olive oil and wine.

Baby Artichokes Braised with Mushrooms, Garlic and Lemon

Laura Bashar | Family Spice

Enjoy these Baby Artichokes Braised with Mushrooms, Garlic and Lemon as an appetizer with bread or served as a side dish with a roast, steak or fish.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizers

Cuisine Mediterranean

Servings 4

Calories 156 kcal

Ingredients

  

1x2x3x

• 1 lb baby artichokes approximately 7
• 3 cup water
• ½ cup lemon juice
• 1 tablespoon extra virgin olive oil
• 1 lb mushrooms halved
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 3 large garlic cloves crushed
• ½ cup white wine
• 1 tablespoon lemon zest
• 2 tablespoon chopped Italian parsley

Get Recipe Ingredients

Instructions

 

• Remove several layers of the tough outer leaves from baby artichokes.
• Trim the sharp pointy tops and stems. Cut in half lengthwise and soak in a bowl with water and lemon juice. The lemon water keeps the artichokes from discoloration.
• Drain artichokes and heat a large skillet over medium-high heat.
• Add olive oil to skillet over medium high heat.
• When oil is hot, stir in the artichokes along with halved mushrooms.
• Sauté for 3-5 minutes, until vegetables start to soften then season with salt and pepper.
• Stir in garlic, lemon juice and white wine.
• Cover skillet and reduce heat to medium-low and cook until artichokes are fork tender, about 15 more minutes.
• Transfer vegetables to a serving bowl and garnish with lemon zest and parsley.

Notes

Serving tips: Serve with your favorite roast, steak or fish. Or serve with fresh baked bread as an appetizer.

Other fresh herbs you can use include basil, mint or thyme.

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1.5artichokesCalories: 156kcalCarbohydrates: 23gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 233mgFiber: 9gSugar: 5g

Keyword baby artichokes, braised baby artichokes

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!