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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 – along with my new lens… that I still love, too! I couldn’t stop staring at them. I couldn’t stop taking pictures of them. It happened again this year.

These lovelies aren’t just a pretty artichoke. They are scrumptious, too. Last year I roasted them and soaked them with tequila. This year I braised them in olive oil and white wine.

O-M-G. They turned out so good.

The prep work is like zero. There’s no hairy choke inside to remove, so that means more yummy artichoke to munch on. And the flavor reminds the hubby and me of eggplant. Only better.

Nutty, meaty, delicious. Seriously good. I’m so in love….

This time, I braised the artichokes in some lemon juice and white wine. Braising is the cooking technique or cooking something low and slow, like making a stew. Because these artichokes are small and tender already, they do not take long to cook.

They make a wonderful appetizer or side dish for a roast or fish. 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.

Yield: serves 4

Braised Baby Purple Artichokes with Olive Oil and Wine

Name: Braised Baby Purple Artichokes with Olive Oil and Wine
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: serves 4
Ingredients: 1 lb Fiesole Baby Purple Artichokes; 3 TBS extra virgin olive oil; 1/4 tsp salt; 1/8 tsp ground black pepper; 1/4 cup white wine; 2 TBS lemon juice; 2 garlic cloves, crushed; 2 TBS chopped parsley

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.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

1 lb Fiesole Baby Purple Artichokes
3 TBS extra virgin olive oil
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup white wine
2 TBS lemon juice
2 garlic cloves, crushed
2 TBS chopped parsley

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.

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Nutrition Information:

Yield:

Serving Size:

1/4 lb
Amount Per Serving:Calories: 108 Total Fat: 10.6g Saturated Fat: 1.6g Cholesterol: 0mg Sodium: 152mg Carbohydrates: 1.3g Fiber: 0.2g Sugar: 0.3g Protein: 0.3g

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!

Comments

Diana @GourmetDrizzles says
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These artichokes are beatiful! We’ve been loving artichokes also this week, and now I’m excited to try baby artichokes. Thanks for the lovely post, and gorgeous photos!
Laura (Tutti Dolci) says
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Beautiful artichokes, I love that you braised them!
Mr. & Mrs. P says
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These artichokes look beautiful!! I’ve never seen them purple before in Miami.. Only other time i saw them purple was in Italy
Mr. & Mrs. P
Suzanne Perazzini says
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It looks like you had a lot of fun with the artichokes and your photos are lovely. They certainly look pretty enough to put in a vase instead of a bunch of flowers.
Eha says
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Oh, have never seen them purple and so small! And I am an artichoke fiend!!! Love your recipe – now have about 4-5 months to wait and i’ll hound every grower at every farmers’ market 🙂 !
john@kitchenriffs says
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I’ve been having loads of fun with artichokes, too! I don’t have any lovely purple ones, though – they look terrific! I’ll have to look for some. Good stuff – thanks.
Nami | Just One Cookbook says
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Absolutely gorgeous! I’ve never had baby purple artichokes before, but I’m amazed by this beauty!!! I’d love to taste this. I love the “get recipe” icon on the picture. It’s human nature to click when it’s prompted (and I did. ;)).
Lizthechef says
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Definitely trying your recipe. Although I had eaten these babies in restaurants, I’ve never prepared them myself.
Cathy @ She Paused 4 Thought says
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I am always fascinated with baby purple artichokes at the farmer’s market but didn’t know what to do with them. I am excited to try your recipe.
Lisa says
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Laura I’m definitely going to give these a try. Purple is a favorite color of my picky eater – I wonder if I could convince her to eat purple food?!?
Yosef - This American Bite says
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Very colorful. Love this post!
Priscilla | ShesCookin says
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No hairy choke and tastes like eggplant – I must try! Gorgeous shots, Laura 🙂
sippitysup says
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This says spring to me. Have you tried deep frying them? They bloom like a rose in the oil and are so delicious. GREG