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I love artichokes. I love the way they taste, and I love the way they look, piled high in mounds of green, softball-size spheres in the grocery store. When they're in season - a season that modern transportation has extended far beyond the traditional March through May and again in October - I

Served as a side dish or over pasta, this dish is quick and easy. INGREDIENTS 3 tablespoons olive oil 3 tablespoons butter 8 baby artichokes, trimmed, halved 3 garlic cloves, sliced Salt and freshly ground black pepper 1-1/2 teaspoons dried oregano 1 bay leaf 1/3 cup dry white wine 3/4 to 1 cup

Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim 1/2 inch from top of each artichoke. Remove and discard any loose bottom leaves. Cook artichokes in boiling water to cover 10 minutes. Drain and cut each artichoke in half lengthwise. Place artichokes, cut side

Instructions Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add the lemon juice, and toss to coat. Transfer artichokes to a medium nonreactive saucepan. Add enough

Sauteed Baby Artichokes Yield: 1 Servings 1 1/4 lb Baby artichokes 1 tb All-purpose flour 1/4 c Olive oil 1 ts Minced garlic 1/4 ts Crumbled dried rosemary 1/4 ts Dried oregano; crumbled 1/4 ts Dried basil; crumbled 2 tb Fresh lemon juice; or to -taste 1 c Dry white wine 1/8 ts Dried hot red pepper

Instructions Cut the stem and 1/4 inch of the top from each artichoke. Trim the tough outer leaves with a scissors. Heat the oil in a saucepan large enough to hold all the artichokes upright over medium-high heat. Add the carrots, leeks, and garlic and saute, stirring frequently, for 10 minutes.
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How to Cook Baby Artichokes