Baby Artichokes Cooked in the Venetian Style, artichokes braised with garlic, oil, and parsley. A gentle respectful method for cooking this special vegetable.
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.