Baby purple artichokes are small, meaty and full of flavor. Roasted in the oven, these tequila lime purple artichokes make a great appetizer or snack.
I think I’m in love. Actually, I know I’m in love. Sssh!! Don’t tell my husband. It’s my new camera lens. I’m so in love with this new lens that it’s making simple food photography so much fun. After years of photography frustration, I’m finally happy with my pictures.
And honestly, I’m not just in love with my new lens. I’m also in love with these gorgeous Fiesole Baby Purple Artichokes!
To celebrate their Artichoke Festival, Frieda’s Produce sent me these unbelievably stunning artichokes to photograph, to cook and to frankly, fall in love with. I couldn’t stop taking pictures of them.
Why you have to make this recipe
If you are lucky enough to find these purple beauties, you will be happy to know that these little artichokes are tender and with no hairy choke inside to fuss with, unlike the larger artichoke varieties.
I admit I was feeling giddy with these lovelies… so I broke out the tequila! Sssh!! Don’t tell my husband!! He’s very possessive about his tequila!
These Tequila Lime Purple Artichokes are super easy to prepare. A 5 minute steam bath followed by 5 minutes roasting in the oven. A little drizzle of tequila on their bodies and an easy tequila lime dipping sauce to dunk them in.
Ingredients you need
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- Fiesole baby purple artichokes: You can use any variety of baby artichokes for this recipe.
- Fresh mint: This is optional, but I added mint to the steaming water for fragrance and flavor.
- Extra virgin olive oil: Yes, you can roast and cook with olive oil!! Choose a high quality extra virgin olive oil. Learn more about olive oil and the myths about cooking with it here.
- Mayonnaise: You can use homemade or store bought mayo.
- Tequila: Any tequila will do, but the better the quality, the better the flavor.
- Lime juice: You can substitute with lemon juice.
- Seasonings: garlic powder, salt and pepper
Tools to Use
1. Wash baby artichokes, peel back outer leaves and cut in half lengthwise.
2. Bring 2 to 3 inches of water to boil in a pot and drop in mint. Add a steamer basket over the water and place the artichokes into the steamer basket. Cover tightly, and steam until just tender, about 5 minutes. Note that artichokes lose their vibrant color after steamed.
3. Cool slightly, drain well and coat artichokes evenly with olive oil. Arrange in a single layer on a roasting pan and bake for 5 minutes.
4. While artichokes roast, whisk together mayonnaise, tequila, lime juice, mint, garlic powder, salt, and black pepper.
5. Remove artichokes from the oven and season with salt and black pepper. Place artichokes on a serving plate and drizzle with a bit of tequila. Serve artichokes warm or at room temperature with dipping sauce.
Recipe tips and FAQs
Need more recipes using baby artichokes? Try my recipe for Braised Baby Purple Artichokes with Olive Oil and Wine or Braised Baby Artichokes and Mushrooms with Garlic and Lemon.
Baby artichokes are just as the name suggests, immature artichokes that are not fully formed. Large mature artichokes have a hairy choke, but baby artichokes do not have a choke. Baby artichoke leaves are also more tender than mature artichokes.
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Tequila Lime Purple Artichokes
Baby purple artichokes are small, meaty and full of flavor. Roasted in the oven, these Tequila Lime Purple Artichokes make a great appetizer or snack.
- 1 lb Fiesole Baby Purple Artichokes
- ½ cup fresh mint (optional)
- ¼ cup extra virgin olive oil
- ¼ cup mayonnaise
- 3 TBS tequila
- 1 ½ TBS lime juice
- 3 teaspoon chopped fresh mint
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Wash baby artichokes, peel back outer leaves and cut in half lengthwise.
- Preheat oven to 400ºF.
- Bring 2 to 3 inches of water to boil in a pot and drop in mint.
- Add a steamer basket over the water and place the artichokes into the steamer basket. Cover tightly, and steam until just tender, about 6 to 8 minutes.
- Cool slightly, drain well and coat artichokes evenly with olive oil.
- Arrange artichokes in a single layer on a roasting pan and bake for 5 to 7 minutes.
- While artichokes roast, whisk together mayonnaise, 2 TBS tequila, lime juice, chopped mint, garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper.
- Remove artichokes from the oven and season with ¼ teaspoon salt and ⅛ teaspoon black pepper.
- Place artichokes on a serving plate and drizzle with 1 TBS tequila.
- Serve artichokes warm or at room temperature with dipping sauce.
Serving Size:4 oz artichokes
Amount Per Serving: Calories: 296Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 6mgSodium: 448mgCarbohydrates: 15gFiber: 7gSugar: 1gProtein: 4g
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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Congrats on your new lens Laura. Your photos have always been beautiful and these are just gorgeous! Thanks for being a part of the YBR 🙂
i have never seen artichokes like this! they are adorable! and purple! mmm this recipe looks so good i wish i knew where to find choke-less chokes around here!
They are currently only available in Southern California. But you might some other specialty artichokes at your local farmer’s market.
Love the tequila recipe – why haven’t I thought of that? Great idea. Isn’t a 50mm lens great on a crop body? I think it’s close to the perfect focal length for most food photography. Nice lens, nice recipe, nice post – thanks!
It’s a fabulous focal length. I had to get used to no zooming back and forth, but other than that, I LOVE IT! And seriously, why not artichokes and rum, vodka, wine or other booze???
Gorgeous artichokes! I have to try this tequila on the next ones I get.
Also, I’m so envious of your new lens!
Thank you, so much Rochelle!
Came over to you from Spicie Foodie’s YBR and I love your work. I always think of preparing Mexican artichokes in a Mediterranean way – love your idea of adding Mexican flavors.
I love fusing different cultures into my recipes. A bit of the unexpected never hurt anyone!
I’m really at a loss for words. Those artichokes look too beautiful to eat. I purchased a new camera a few months ago with an extra lens and what an amazing transformation it brings to the dishes I cook. I’m still practicing. The photos are stunning!
Nothing beats trial and error. Have fun with your camera!
gorgeous photos! Absolutely arti-Shocking 🙂
Ha! Ha! That’s hilarious! Thank you!
Laura, I love this recipe and your images are absolutely gorgeous!
Thank you, Valentina!
Your pictures are beautiful!!! Saw your guest blog on Just One Cookbook -so happy I found your blog! Love the recipes…..especially the Persian ones:)
Salaam, Farnaz! So nice to meet you! Can’t wait to check out YOUR Persian recipes!
Stunning looking artichokes! The color is beautiful, I need to check out your lens post as I’m having some frustrations myself and am considering a new lens if my camera will take it..
Thanks, I love your blog 🙂
what can we say? delicious.
Yes we can! Thank you!
I’ve got lens envy all over myself. I got the cheaper 1.8. One day I’ll be a hero like you and get the better one. Until then I’ll just practice taking shots as good as yours.
Love the artichokes!
ha! ha! I waited two years before I broke down and bought the lens. And because of the cost, I sure was nervous. But, I am so happy that I did.
These photographs are stunning! Love, love them. The artichokes look delicious!
LOVE these pictures and the artichokes. Oh, and the tequila lime part sounds good too!
Funny coincidence – my camera crashed and burned while I was preparing artichokes at my house. So I’m headed out for a new camera this weekend. I might be leaning on you for advice next time I see you! ; )
Sorry to hear about your camera, but yeah for the new one! If you get it before camp we can have fun learning it together!
Laura, they look extraordinary! I cannot imagine how anyone could refuse to eat them (there are manyrtichoke haters in the world). Your photos are breathtaking and I’m sure it’s not only the lens, but most of all your skills and talent.
Thank you for visiting my blog and for your kind comment.
You are so sweet, Sissi, thank you! My dad is one of those artichoke haters and I just don’t get it! More for us!
Agree with another Laura – you really take gorgeous pictures! I love how you cooked these artichokes!
Thank you, Nami. I really loved these baby artichokes!
Those artichokes are stunning! Must be the photographer :). Mind sharing what lens you’re using?
Oh, that is a marvelous flavor combination! Your artichokes must taste wonderful.
Thank you, Rosa! It’s one our favorite combinations!