Braised Baby Purple Artichokes with Olive Oil and Wine
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.
Servings 4
Calories 108kcal
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
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: 108kcal | Carbohydrates: 1.3g | Protein: 0.3g | Fat: 10.6g | Saturated Fat: 1.6g | Sodium: 152mg | Fiber: 0.2g | Sugar: 0.3g
