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.
- 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
- 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.
- Remove darker outer leaves until you get to the pale green tender ones. Trim a bit off the top and the stem.
- 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.
- 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.