Braised Baby Artichokes with Olives

Chef admin | Restaurant

Baby artichokes are not a special variety. They grow on the same plant as regular artichokes, but lower on the stalk, shielded from the sun's growth producing rays. Try them tossed with olives and...  (more)

  • Serves: 8
  • Vegetarian: ---
  • Preparation Time: 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Vegetables and Side Dishes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 3 medium sliced cloves of Garlic
      1/4 cup Olive oil
      16 baby Artichokes
      1/3 cup pitted and coarsely chopped Kalamata olives
      For garnish wedges of Lemon
      1/2 tsp. Salt
      1/2 tsp. ground Black pepper


    1. 1) Trim baby artichokes: Bend back the outer green leaves and snap them off at the base until leaves are half green (at the top) and half yellow (at the bottom). Cut off stems and across top of each artichoke at point where yellow meets green. Cut each artichoke lengthwise in half.

      2) In 12-inch skillet, heat 1 inch water to boiling over high heat. Add artichokes and cook 5 minutes; drain.

      3) Dry skillet. In same skillet, heat olive oil over medium-high heat. Add garlic and cook until lightly browned. Add artichokes; brown 2 minutes. Stir in salt, pepper, and 1 cup water; cook, covered, until
      artichokes are tender, about 5 minutes longer or until knife inserted in bottom of artichoke goes through easily. Stir in olives; heat through. To serve, spoon into bowl; garnish with lemon wedges.

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