Baby artichokes are a delicious treat. They’re essentially young, tender versions of the full-sized artichokes you might be used to. Because they don’t have a fuzzy choke, they’re easier to prep and cook—just trim the outer leaves, and they’re good to go. Baby artichokes are versatile and can be a delight to work with in the kitchen. Their tender leaves and mild flavor make them perfect for a variety of dishes. You can roast them, grill them, or even sauté them with some garlic and lemon juice for a simple, yet delicious side dish. They aren’t in the grocery stores yet, but you can find them at Lake Tahoe Markets.
Braised Baby Artichokes and Mushrooms
Try this quick stovetop braise to beat the chilly weather. Enjoy as an appetizer with bread or served as a side dish with a roast, steak or fish.
2 lbs. baby artichokes (approximately 15)
3 cups water ½ cup lemon juice 1 Tbsp. extra-virgin olive oil 1 lb. crimini mushrooms, halved ¼ tsp. salt 1/8 tsp. black pepper 3 large garlic cloves, crushed ½ cup white wine 1 Tbsp. lemon zest 2 Tbsp. fresh parsley, chopped
Remove several layers of the tough outer leaves from baby artichokes. Trim the sharp pointy tops and stems. Cut in half lengthwise and soak in a bowl with water and lemon juice. The lemon water keeps the artichokes from discoloration.
Drain artichokes and heat a large skillet over medium-high heat. Add olive oil to skillet over medium high heat. When oil is hot, stir in the artichokes along with halved mushrooms. Sauté for 3-5 minutes, until vegetables start to soften then season with salt and pepper. Stir in garlic, lemon juice and white wine. Cover skillet and reduce heat to medium-low and cook until artichokes are fork tender, about 15 more minutes. Transfer vegetables to a serving bowl and garnish with lemon zest and parsley.
–contributed by Jill Rozier Lake Tahoe Markets www.LakeTahoeMarkets.com