New Baby Artichokes

This week I bought some baby artichokes at Rayley's. They were Raley's brand. It had a new recipe on it for suggested use.

Baby artichokes are the small artichokes that the plant makes after it gives up its prime and secondary blossoms and fruit. They are about 2 and a half inches long. The usual way most of us cook artichokes is to trim the points with some kitchen shears or a knife, re-cut the stems dump them in a round glass microwave bowl with some vinegar or lemon juice and microwave or boil steam them until the bases or heart is tender.

The new method, baby artichokes are more tender takes off in another direction. With lemon juice at the ready, peel back the leaves until only one third of the green is showing. Cut the stem area to smooth and dunk the newly cut stem area in the lemon juice. There should be little green rose looking artichokes bobbing in the lemon juice.

An onion and 3 garlic cloves are chopped in a half a cup of simmering olive olive (seems like a lot but it isn't) The baby artichokes are cut in half and added, first sauted and then allowed to cook on medium. Add later in the cooking phase a squirt of balsamic vinegar or some fresh lemon juice. Salt and pepper to taste.

The entire dish may be made in a a sauce pan. If you taste the artichokes before they are done you will be pretty disappointed as they need to cook thoroughly to turn around the bitterness. This goes great with some freshly made rice.

I threw in some chicken and sauteed the entire works with a little chicken broth. Some sauteed mushrooms are also added at the last moment. I would have like a little red pepper action on this dish, but you cook to your audience.

Sue had to have seconds on this dish.. so you know that it must have passed muster.

Baby artichokes rock!

: ) Pat