Braised Whole Chokeless Baby Artichokes

I recently posted a recipe for Roman Style Artichokes and mentioned that my farmers’ market neighbor who grows and sells artichokes had a very small chokeless variety for sale.  I got lots of questions about them because most readers have never heard of such a thing and removing the choke from a raw artichoke can be a real pain. The babies you see in these photos are the same variety as the large green ones that are commonly seen is markets this time of year.

They are harvested young before the choke has a chance to develop so the only preparation necessary  is  removal of a few outer leaves and a bit trimmed off the top and the stem.  This gives you an idea of how really small these artichokes are. You probably  won’t find them in your local markets unless you live in an areas where they are grown, but I thought you might like to see them anyway.  They always get lots of comments when I serve them to company.  I found this recipe at Proud Italian Cook while I was looking for Marie’s Chicken Vesuvio recipe.  Every recipe on this wonderful blog is one I want to try.

5.0 from 2 reviews
Braised Whole Chokeless Baby Artichokes
 
:
Ingredients
  • 4 large artichokes quartered with choke out and rubbed with lemon, tender leaves only
  • 2 lemons
  • ½ cup extra virgin olive oil
  • 3 cloves garlic, sliced
  • 3 small whole red pepperoncini, or less if desired
  • 1 tablespoon dried oregano
  • 1 large onion, thickly sliced
  • 2 small sprigs fresh rosemary
  • ¼ cup white wine
  • 1 tablespoon white wine vinegar or lemon juice
  • ¼ cup chicken broth
  • Salt and pepper
Instructions
  1. Marie uses large artichokes in her recipe which I will do the next time I prepare this recipe. I used 2 pounds of baby artichokes in place of the large ones.
  2. Remove darker outer leaves until you get to the pale green tender ones. Trim a bit off the top and the stem.
  3. Place oil, garlic, pepperoncini and oregano on low heat in a large, deep skillet. Gently warm until garlic is soft, about 5 minutes. Add onion and rosemary and cook over low heat until onion is soft.
  4. Add wine, vinegar or lemon juice and broth. Bring to a boil, then reduce to a simmer. Add artichokes and cook until tender (about 15 minutes of the babies). If you want a hint of spice add the uncut pepperoncini at the end of cooking. The heat will slightly seep into the broth. I didn't have any so I added a few red pepper flakes instead. Serve warm or at room temperature

These delicious artichokes are wonderful served as an appetizer course with some crusty bread to soak up the broth. I often add a few to a dinner plate as a small side with pasta or chicken or veal cutlets.  And they are  fantastic when added to a fresh green salad.  Larger artichokes work equally as well when you prepare them Marie’s way and cut the pieces into quarters.

I’ve linked this post to Mosaic Monday at Mary’s Little Red House and

On the Menu Monday at StoneGable.

Comments

  1. says

    They look delicious Cathy – we don’t find many artichokes in the local FM – I think I’ll do a little research and see why they aren’t grown here.
    Larry recently posted..Greek PizzaMy Profile

  2. Judith B. says

    Wish we had these locally…I love chokes.

    I must compliment you on your new format and photography; I was a follower on your other blog and the difference is amazing!! A+ Cathy!!

  3. says

    I’m green with envy! I think I saw baby artichokes at the store once in my life. They are so darned cute and I love how you showed how tiny they are next to the strawberries. This sounds like a wonderful recipe too. Kind of similar to Roman style but I like the addition of the onion and chicken broth in this one. Can’t wait to try artichokes this way now!
    Susan recently posted..Zucchini Carbonara with Fresh ThymeMy Profile

  4. says

    This recipe is making me CRAZY! I have a love affair with artichokes and these braised babies are gorgeous! I can’t wait to make them. I am heading to a specialty grocer’s today and hopefully they will have the choke-less variety. It is such a pain to remove the choke!!!
    Your images are beautiful. You have outdone yourself!!!!
    I’m featuring these for the next ON THE MENU MONDAY! Look for a link back to this post. Could I use your gorgeous picture of the dish, with a credit of course! Let me know.
    I just “followed” you. Sorry! I guess when you changed web address I forgot. So I fixed that issue.
    Thanks for bringing your divine recipe and helpful info to ON THE MENU MONDAY.
    xo Yvonne

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