Baby Artichokes Cooked in the Venetian Style, this artichoke recipe is so easy. Here in Venice we have a small window of time where artichokes are in season. Artichokes are a farmed delicacy and must be prepared and cooked properly. Our season is already over, and I know many of you do not have access to our baby artichokes, but this recipe can be used with any fresh baby artichokes available. Grocery stores and specialty markets often have fresh baby artichokes, do not let them intimidate you they wonderful served sautéed in the Venetian Style, Baby Artichokes Cooked in the Venetian Style, Let’s Cook!
Baby Artichokes Cooked in the Venetian Style
Baby Artichokes Cooked in the Venetian Style, artichokes braised with garlic, oil, and parsley. A gentle respectful method for cooking this special vegetable.
- 28-30 Baby Artichokes, approximately 5 per person
- 1/2-3/4 cup Extra virgin olive oil
- 5-6 cloves Garlic slice, chopped or crushed
- handful Fresh Italian flat leaf parsley chopped
- 1-2 cups Water, to cover artichokes
- Sea salt and fresh ground pepper to taste
Peel the outer leaves of the artichoke, this is a personal preference, the more leaves pulled of tenderer the artichoke becomes after cooking and closer to the heart. Some like to peel and eat the bottom of the leaf of the tougher outside. With a knife, carefully peel the outer layer of the stem and trim the bottom. Note, the stems are delicious so do not eliminate them.
Cut the spiny top off, you will end up with a artichoke that looks like a rosebud. If you are not cooking the artichokes immediately, place them in a bowl of water with lemon juice so they do not turn brown
If you are using bigger sized baby artichokes, follow the above instructions, you might need to cut the chokes in half and clean out the spiny insides above the heart. (See my recipe for grilled artichokes)
In a pan/pot deep enough to hold the artichokes, add the olive oil and the garlic. Heat the oil and lightly brown the garlic cloves.
Carefully add the artichokes, add the water, the water should just cover the artichokes, we are braising, not boiling, add salt and pepper the sprinkle with parsley and cover, gently simmer for 15-20 minutes. The artichokes will become soft and will change color to a dark green. The cooking liquid will have decreased. Readjust salt and pepper. Serve hot or at room temperature
Here is another recipe using the wonderful artichoke