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!
About baby purple artichokes
These Baby Purple Fiesole Artichokes are a little larger than a egg and they are have this luscious deep purple color – naturally. They have a nutty flavor to them that reminds the hubby and me of eggplant. Only better. And they can be steamed, braised, roasted or grilled.
If you can’t find these in your grocery store, check out your local farmer’s market. These beauties are grown here in California, but I’ve seen baby purple artichokes in other parts of the US, as well.
How to braise baby purple artichokes
These lovelies aren’t just a pretty artichoke. They are scrumptious, too. The prep work is like zero. There’s no hairy choke inside to remove, so that means more yummy artichoke to munch on.
Last year I roasted the purple artichokes, so this time, I braised them in 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.
How to store baby purple artichokes
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.
Final thoughts on baby purple artichokes
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.
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
- 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
- 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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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