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.
- Salt and pepper
1. 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. 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. 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. 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.
- 1 lb baby artichokes (approximately 7)
- 3 cup water
- ½ cup lemon juice
- 1 TBS 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 TBS lemon zest
- 2 TBS chopped Italian parsley
- 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.
Serve with your favorite roast, steak or fish. Or serve with fresh baked bread as an appetizer.
Serve with any fresh herbs like Italian parsley, basil, mint or thyme.
Serving Size:approximately 1 ½ artichokes
Amount Per Serving: Calories: 156Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 233mgCarbohydrates: 23gFiber: 9gSugar: 5gProtein: 6g
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