James Peterson

Baby Artichokes with Garlic and Parsley

banner
Preparation info
  • Makes

    4

    First-Course or Side-Dish Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

Once pre-cooked in the same way as large artichokes (but for less time), baby artichokes can be sautéed. They are especially good with garlic.

Ingredients

  • 1½ pounds baby artichokes (about 20)
  • 2 tablespoons butter or olive oil
  • 2

Method

Trim the artichokes and put them in a nonaluminum pot. Add water to cover by about 2 inches, bring to a simmer, and simmer for about 15 minutes, or until a paring knife slides easily through the side of an artichoke. Drain in a colander and let cool just long enough to handle. Or, if cooking them in ad

Photos