Braised Baby Artichokes

Name: Braised Baby Artichokes
Yield: serves: 4 to 6
Ingredients: 3 lemons; 24 baby artichokes; Extra virgin olive oil; 6 cloves garlic, smashed and finely chopped; 3 anchovy fillets (optional, but highly recommended!); Pinch of crushed red pepper; 1 1/2 cups dry white wine; 1 thyme bundle, tied with butcher’s twine; Kosher salt; 1/4 cup freshly grated Parmigiano; 1/4 cup bread crumbs; 1 bunch of fresh Italian parsley, leaves finely chopped

December 9, 2011

Baby arties are much easier to prepare than big ones and you don’t end up with nearly as much waste. They’re a perfect side when they’re in season—they go beautifully with meat or fish and just scream springtime. Whenever I tell people I’m making artichokes they go, “Ohhh! Artichokes!!!” They just sound exciting.

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