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Sauteed Baby Artichokes
Sauteed Baby Artichokes
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Artichokes and Parmesan sautéed with garlic and onions. Irresistibly delicious!
Ingredients:
  • 2 pounds baby artichokes
  • 4 cups water, divided 3 cups and 1 cup
  • 4 tablespoons lemon juice (from 1 to 2 lemons) divided
  • 1/2 cup extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 green onions (scallions), thinly sliced, including the green ends
  • 3 cloves garlic, finely chopped
  • 1 pinch Herbes de Provence
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1/4 to 1/2 cup freshly grated Parmesan, or to taste
  • 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
  • Prepare the artichokes by rinsing them under cold water. Combine 3 cups of water with 3 tablespoons of lemon juice in a bowl. Trim the stems of the artichokes to 1/4-inch from the base, remove the outer petals until the top third is pale green, and cut off the tips. Trim any remaining green parts from the base. Cut the artichokes into halves or quarters based on their size and place them in the lemon water mixture to prevent browning.
  • Prepare the artichokes: Drain them in a colander. In a large skillet, bring one cup of water to a boil. Add the artichokes, cover, and simmer for 3 to 5 minutes, adjusting based on the artichoke size. Drain thoroughly.
  • Prepare and cook the artichokes: Heat olive oil in a skillet over medium-high heat. Sauté the artichokes, onions, garlic, and herbes de Provence for 5 minutes, stirring occasionally. Finish by stirring in 1 tablespoon of lemon juice, salt, and pepper.
  • Presentation: Gently transfer the dish to a serving bowl and generously sprinkle with freshly grated Parmesan and parsley for a burst of flavor and vibrant color.

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