Nonna Rosa Carmelo’s Baby Artichokes

Name: Nonna Rosa Carmelo’s Baby Artichokes (Carciofini)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 pounds (907 g) baby artichokes (about 16); 2 lemons, halved, plus wedges for serving; ½ cup (120 ml) extra-virgin olive oil; 8 cloves garlic, sliced; ½ cup (120 ml) dry white wine, such as Pinot Grigio; ½ cup (120 ml) dry white wine, such as Pinot Grigio; 2 cups (475 ml) chicken broth; 1 teaspoon salt; 2 tablespoons (8 g) minced fresh parsley

Carciofini

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
50 min

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Because my Nonno was an artichoke farmer in Italy, my family has always had a visceral connection to the vegetable. My Zia Rosa braises these babies in a white wine broth with a little garlic until they’re tender and delicious, making them the perfect side dish or antipasto for a big family gathering.

Ingredients

2 pounds (907 g) baby artichokes (about 16)
2 lemons, halved, plus wedges for serving

Europe
Italy
Starter
Side dish
Gluten-free
Christmas

Method

Fill a large bowl with cold water and set aside.
Clean the artichokes by removing the outer leaves until you reach the yellow or light green part of the artichoke. Remove the artichokes’ stems and discard. Quarter the artichokes and add them to the bowl of cold water. Add the lemon halves to the bowl to prevent browning.
Heat the olive oil in a large