Herb-Scented Little Artichokes in Packets

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

No mess, no fuss, no pots and pans—this is a dandy way to make friends with the “babies,” if you haven’t yet done so. Pick them up on a whim to perk up a plain meal. Season to taste, customizing flavors for each diner’s fragrant packet.


For Each Serving/Packet

  • 2 little artichokes (2 to 3 ounces each)
  • 2 teaspoons


  1. Turn oven to 375°F. Snap off artichoke bracts until you reach paler green ones. Slice off about 1 inch of the artichoke tip. Pare stems. Halve artichokes lengthwise. Rinse and pat dry.
  2. Set the halves on a square of foil large enough to enclose amply. Rub each artichoke half with oil. Nestle ½ garlic clove each in two of the halves and place an herb sprig (or