Enjoy these Braised Baby Artichokes and Mushrooms with 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.
My eldest is almost 13 and his palate has evolved the most. For many years, the only vegetable he ate was corn. But now? Brussels sprouts “smell good” and convinced him to try them. Broccoli “aren’t that bad” and he will eat a few without fuss at dinner. Mushrooms “are soooooo good!!!!!” – and he will scoop up as many as he can from the serving bowl, leaving a few lost shrooms for mom and dad.
Some vegetables were adored by my children wholeheartedly from day one. My Princess has loved broccoli way before she could talk. She would jump up and down and point to them until I fed her that precious broccoli. Who knew?
The same thing holds true with artichokes. Middle Child and Princes love, love, LOVE artichokes. Their little fingers carefully remove the peels. They eat them plain, with lemon juice or with a dipping sauce. They giggle as they scrape up the artichoke meat with their little teeth.
Again, who knew?
These gorgeous baby artichokes were sent to me by Frieda’s Produce. And they were tender and amazing when braised with mushrooms, garlic and lemon. I was so bummed that I had to share it with the kiddos. Be careful what you wish for, eh?
What vegetable did your kids fall in love with that totally amazed you?
Baby Artichokes and Mushrooms with Garlic and Lemon
Baby artichokes are easier to prepare than the larger versions - plus you can eat the entire choke! Recipe by Laura Bashar of Family Spice
Ingredients:
- 1 lb baby artichokes, (approximately 7)
- 3 cup water
- 1/2 cup lemon juice
- 1 TBS extra virgin olive oil
- 1 lb mushrooms, halved
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- 3 large garlic cloves, crushed
- 1/2 cup white wine
- 1 TBS lemon zest
- 2 TBS parsley, Italian, chopped
Directions:
- Remove several layers of the tough outer leaves from:
- 1 lb baby artichokes , (approximately 7)
- Trim the sharp pointy tops and stems. Cut in half lengthwise and soak in a bowl with:
- 3 cup water
- 1/4 cup lemon juice
- The lemon water keeps the artichokes from discoloration.
- Drain artichokes and heat a large skillet over medium-high heat.
- Add to skillet:
- 1 TBS extra virgin olive oil
- When oil is hot, stir in the artichokes along with:
- 1 lb mushrooms , halved
- Sautée for 3-5 minutes, until vegetables start to soften then season with:
- 1/4 tsp salt
- 1/8 tsp black pepper, ground
- Stir in:
- 3 large garlic cloves , crushed
- 1/4 cup lemon juice
- 1/2 cup 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:
- 1 TBS lemon zest
- 2 TBS parsley, Italian , chopped
Notes:
Serving Suggestions: Serve with your favorite roast, steak or fish. Or serve with fresh baked bread as an appetizer.
Cooking Tips: Serve with any fresh herbs like Italian parsley, basil, mint or thyme.
Prep Time:
Yield: Serves 4
Cook Time:
I couldn’t pay my son to eat vegetables but my daughter, she’d eat anything put in front of her. He grew to eat most everything and then at about 18, my daughter decided to be picky.
I love the artichokes and mushrooms. I’d agree that mushrooms are soooo good.
I don’t think there was ever a time that I didn’t like artichokes! When I was a kid, whenever my mom needed to drive down the coast, we’d stop in Half Moon Bay on the way home and get baby artichokes from a roadside stand–you really couldn’t get the baby ones any place else back then. After cleaning, trimming, and halving, my mom would parboil them then lightly bread and pan fry. Boy were those good! This recipe sounds great, and now I have a new way to try them!
Oh, Half Moon Bay is so relaxing and peaceful! What a great memory. I’m hoping these veggie memories my kids are experiencing will make them into culinary adventurists when they are adults!
Thanks for featuring our baby artichokes! Can’t wait until your favorite Fiesole Baby Purple Artichokes are back in season to send you some. (May be this week even!)
Personally, I’ve been making your Tequila-braised Fiesole recipe. Still can’t quite convert the picky eater husband but my neighbors love me. ;-D
Thanks, Oakley, for all of the artichoke love you send my way. Those baby Fiesoles are so beautiful and I can’t wait to get my camera on them! With enough tequila, we may be able to convert your hubby!!!
It’s interesting how tastes develop, isn’t it? I used to hate broccoli when I was a kid, but love it now. Mushroom I always liked, though! And I was never lucky enough to have an artichoke when I was a kid — they’re really weren’t widely distributed in the US way back then! Good stuff — thanks.
Yeah, I didn’t have an artichoke ’til I was an adult! My kids are definitely spoiled foodies!
Hey Laura,
I think your kids are the best! They eat everything compared to most kids. Have them hang with me and I’ll convert them to three little Greeks!
LOL!
Great recipe thanks!
Baby artichokes are such a treat, love these flavors!
Mmmm… love the flavors here, Laura 🙂
Yum! My kiddo loves artichokes, Brussels sprouts, asparagus, zucchini, I don’t think there are many veggies he doesn’t like. 🙂
I’m LOVING artichokes this year!! But I’ve just been making them plain with a little garlic. Love the layers of flavor here!
Thanks for the inspiration I’ve been looking for a new artichoke idea. GREG