Braised Baby Purple Artichokes with Olive Oil and Wine

Braised Baby Purple Artichokes with Olive Oil and Wine: These lovelies are almost entirely edible because there is no hairy choke inside to remove.

Yes, it happened again this year. I’m in love. Artichoke season is upon us and the most brilliant artichokes are available, if you are lucky enough to find them. These gorgeous Baby Purple Fiesole Artichokes were sent to me by Frieda’s Produce again this spring.

I gushed about them last year when I made Tequila Lime Artichokes. I couldn’t stop staring at them. I couldn’t stop taking pictures of them. And, oops – it happened again this year!

Laura says :

Why this recipe works

• Versatile: Baby artichokes make a wonderful appetizer or a unique side dish for a roast or fish.
• Simple: These lovelies aren’t just a pretty artichoke. They are scrumptious, too. The prep work is like zero. Because these artichokes are small and tender already, they do not take long to cook.
• Flavor: These Baby Purple Fiesole Artichokes are a little larger than a egg and have a nutty flavor to them that reminds me of eggplant. Only better. And they can be steamed, braised, roasted or grilled. I braised them in lemon juice and white wine and the final result was fabulous!
• Texture: With no hairy choke inside to remove, this means that most of the artichoke is tender and entirely edible.

Ingredients needed

• Baby artichokes: I made this dish with baby Fiesole purple artichokes. You can use any of the small artichoke varieties.
• Extra virgin olive oil
• White wine: Choose a dry white wine like a sauvignon blanc, pinot grigio or a chardonnay.
• Lemon juice: Lemons are the perfect flavor companion for artichokes. You can use fresh or bottled lemon juice.
• Garlic: Because of the simple ingredient list, it is best to use fresh garlic and not garlic powder.
• Fresh parsley: You can also use fresh basil or rosemary.
• Salt and pepper

Step-by-step directions

1. Prep the artichokes. Wash and pat dry artichokes. Trim the ends, remove the outer leaves and cut the artichokes in half.
2. Heat the oil. Heat a non-stick skillet over medium-high heat and add olive oil. Place the artichokes in the oil, cut side down forming one layer and season with salt and pepper.
3. Add wine. Cook the artichokes until the oil is bubbling and hot, about 5 minutes, then add wine, lemon juice and garlic.
4. Simmer. Continue cooking for 3 more minutes, then reduce heat to low, cover the skillet and cook until artichokes are fork tender, about 20 minutes.
5. Serve. Remove from heat and serve artichokes warm or at room temperature. Garnish with chopped parsley.

Tips and recipe FAQs

Before cooking, these artichokes will last 4-5 days in a plastic bag in the refrigerator. Once cooked, if you do have leftovers, they should last for 2-3 days in the refrigerator.

If you can find these at the grocery store or farmer’s market, you must pick some up. They are truly gorgeous and make a very unique dish!

I really couldn’t stop taking pictures of these artichokes or the final dish. I’m so in love.

More artichoke recipes

• Chile-Lime Roasted Artichokes
• Grilled Balsamic Artichokes
• Sangria Artichoke with Garlic Butter
• Italian Stuffed Artichokes
• Braised Baby Artichokes and Mushrooms with Garlic and Lemon
• Tequila Lime Roasted Artichokes
• Steamed Artichokes with Garlic Mayonnaise

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Braised Baby Purple Artichokes with Olive Oil and Wine

Laura Bashar | Family Spice

You are in for a treat if you can get ahold of baby artichokes. They are almost entirely edible because there is no hairy choke inside to remove.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Appetizers

Cuisine Mediterranean

Servings 4

Calories 108 kcal

Ingredients

  

1x2x3x

• 1 lb Fiesole Baby Purple Artichokes
• 3 tablespoon extra virgin olive oil
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ¼ cup white wine
• 2 tablespoon lemon juice
• 2 garlic cloves crushed
• 2 tablespoon chopped parsley

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Instructions

 

• Wash and pat dry artichokes. Trim the ends, remove the outer leaves and cut the artichokes in half.
• Heat a non-stick skillet over medium-high heat and add olive oil.
• Place the artichokes in the oil, cut side down forming one layer and season with salt and pepper.
• Cook the artichokes until the oil is bubbling and hot, about 5 minutes, then add wine, lemon juice and garlic.
• Continue cooking for 3 more minutes, then reduce heat to low, cover the skillet and cook until artichokes are fork tender, about 20 minutes.
• Remove from heat and serve artichokes warm or at room temperature. Garnish with chopped parsley.

Notes

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

Calories: 108kcalCarbohydrates: 1.3gProtein: 0.3gFat: 10.6gSaturated Fat: 1.6gSodium: 152mgFiber: 0.2gSugar: 0.3g

Keyword baby purple artichokes, purple artichoke, purple artichokes

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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.

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Disclosure: Frieda’s Produce was kind enough to send me these beautiful artichokes to play with as they are celebrating with their April Artichoke Festival! I was not paid to write this post. The opinions I expressed here are my own. If I didn’t like it, I wouldn’t blog about it!