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!
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Recipe highlights
- 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.
Reader’s Reviews
“Got baby purple artichokes a Fresh Market in Ft. Lauderdale today and tried it out! It was delicious. Will definitely cook again.” — Anette
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
- Prep the artichokes. Wash and pat dry artichokes. Trim the ends, remove the outer leaves and cut the artichokes in half.
- 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.
- Add wine. Cook the artichokes until the oil is bubbling and hot, about 5 minutes, then add wine, lemon juice and garlic.
- 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.
- Serve. Remove from heat and serve artichokes warm or at room temperature. Garnish with chopped parsley.
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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.
Storing/Freezing Instructions
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.
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
Ingredients
- 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
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
Nutrition
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.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
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!
I got these artichokes in my organic veg box and found your recipe. They are delicious
Lucky you! They really are delicious artichokes. So glad you liked the recipe.
Laura
Got baby purple artichokes a Fresh Market in Ft. Lauderdale today and tried it out! It was delicious. Will definitely cook again.
I’m so glad you enjoyed the recipe. Aren’t those purple artichokes the best?!
— Laura
This says spring to me. Have you tried deep frying them? They bloom like a rose in the oil and are so delicious. GREG
No hairy choke and tastes like eggplant – I must try! Gorgeous shots, Laura 🙂
Very colorful. Love this post!
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?!?
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.
Definitely trying your recipe. Although I had eaten these babies in restaurants, I’ve never prepared them myself.
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. ;)).
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.
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 🙂 !
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.
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
Beautiful artichokes, I love that you braised them!
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!