I couldn’t be more excited about this weeks celebration of spring fling! We are cooking up lots of different recipes using artichokes.
Recently I’ve developed a bit of an obsession with baby artichokes. I don’t know if I was living in a cave or what – but when I first discovered them at the farmers market I was thrilled! And then when the farmers told them they are WAY easier to clean than regular artichokes – I was hooked. I am a sucker for a good artichoke – but cleaning them, removing the heart, blah blah blah – it just seems like a lot of work. Well these little baby artichokes are way easier to clean, there is no removal of the artichoke heart and after you peel back a few layers and trim the ends, well, you can eat the whole thing! wooohoo
My favorite way to cook baby artichokes is sautéing them in a little olive oil with lots of garlic, pancetta, lemon zest and lemon juice. They make the perfect side dish as they compliment a variety of proteins and they have tons of flavor.
Let’s take a quick look on how to prep these little morsels of goodness:
First you just need to peel back the few outer layers until you can see the more tender leaves underneath. Gently remove the outer leaves and discard.
Trim the bottom of the artichoke and discard.
Trim the top 1/2 of the artichoke and discard that too! And then when you are done with that you should have a baby artichoke that looks like this!
You can saute them whole like this or cut them in halves or quarters depending on what you fancy!
Now comes the good part! You’re going to crisp up some pancetta and using the fat from the pancetta and a tad bit of olive oil if needed, saute the baby artichokes until they are almost tender! Throw in lots of garlic, lemon zest and juice and add the pancetta back to the pan. Season with a little salt and pepper and…. ta-da… you’re ready to eat!
Spring Fling: Baby Artichokes
Ingredients
- 2 lbs Baby Artichokes
- 4 oz pancetta roughly chopped
- 4 cloves garlic finely chopped
- 1 tbsp olive oil
- 1 lemon juiced
- 1 lemon zested
- Salt and Pepper to taste
Instructions
- To prep the baby artichokes, peel back the outer layers of the artichoke and remove. Trim the top and the bottom of the artichoke and then cut the artichoke in half, set into a bowl of acidulated water until ready to use.
- In a large skillet warm the olive oil over medium high heat. Add the pancetta and saute until golden brown. Using a slotted spoon, remove the browned pancetta and set aside.
- Add the prepped baby artichokes to the same skillet and saute for 7-9 minutes until tender. Add the garlic and lemon zest and saute for about 2 minutes more until the garlic is fragrant. Add the juice of a lemon and the crisped pancetta and mix around. Season with salt and pepper to taste.
gaby, these are BEAUTIFUL! i’ve never seen baby artichokes and never actually had fresh artichokes at all. i think that needs to change ASAP, don’t you? especially if pancetta and garlic are involved!
I didn’t even know these existed!
Sounds like an ideal side dish for spring. And Italian bacon? I’m in!
Here’s a recipe from last week:
Mediterranean Quinoa-Stuffed Artichokes
http://www.simplebites.net/salute-spring-artichokes-101-recipe-quinoa-stuffed-artichokes/
Thanks for hosting Spring Fling!
Ohhhh I’ve never seen baby artichokes but I think I’d love them!
Gaby they look great and EVERY blog I have gone to, well tons, in the past 24 hrs have all made artichokes or baby chokes. It’s helping me get over my fear of ruining them, which is normal for me and artichokes. haha! 🙂
I am growing artichokes, but now I will have to look for the baby variety. These look delicious! Such an awesome plant.
Mmm these look so tasty! Beautiful recipe 🙂
Gaby, I was so glad to hear that the bake sale was such a smashing success! Congratulations on all your hard work. Also, these artichokes look so delicious and I love your simple way of preparing them!
My kids would LOVE these baby artichokes! Can you come over & make them for us 😉
Love anything to do with artichokes – and they say the best things come in small packages!
This year, I tried artichokes in a soup. It was velvety and delicate, and a departure from my usual ways of preparing them.
Artichoke Soup:
http://www.fortycloves.com/2011/05/artichoke-soup.html
Mmmmm, these look so good! Artichokes are one of my all-time favorite foods. I’ll eat them nearly any way they are fixed!
Wow, wish I could get my hands on some beautiful baby artichokes like those!
I recently tried fresh artichokes for the first time, paired with a sesame dipping sauce:
http://4seasonsoffood.blogspot.com/2011/05/artichokes-with-sesame-dipping-sauce.html
I made Roasted Asparagus with Goat Cheese, Toasted Walnuts and Balsamic Glaze for Easter dinner this year. Recipe is really easy and it’s delicious!
http://clarendon.patch.com/articles/easter-feaster-put-all-your-eggs-in-this-basket
I absolutely love artichokes! I have never tried baby artichokes but with farmer’s markets starting to spring up I’ll keep my eyes peeled. Beautiful dish Gaby!
I love artichokes. I love less prep. Therefore, I will LOVE this baby artichoke recipe! Thank you so much for the step by step pictures and the lovely ideas! You ARE the best.
These are gorgeous! I am hooked now too.
Pancetta and artichokes – heaven! What a beautiful, simple dish, Gaby.
This is the first time I hear about baby artichokes! They are beautiful 🙂
I love this post. Pancetta, artichokes and lemon zest a perfect simple side dish. I’ll share this one with my Italian aunt, she’s always using fresh artichokes in her recipes!
Glad to hear the Bake Sale was a success, I’m sorry I couldn’t pull something together last minute. Didn’t realize there’d be so much red tape in my community. My friends and I were disappointed that no one wanted to host it (because baked goods/treats would be made in a non licensed kitchens). Next year definitely I’ll pull something nice together, and this way I’ll have more time to organize it and promote it.
The purple color above is truly breathtaking. I LOVE your Spring Fling idea! I’m going to the farmers market Sat and trying out a few of your recipes. Thanks for sharing!
Would love to share some artichoke recipes with your wonderful readers….Check out:
http://www.californiaoliveranch.com/recipes/Appetizers-Sandwiches/roman-style-artichokes.aspx
http://www.californiaoliveranch.com/recipes/Appetizers-Sandwiches/Lemon-and-Olive-Oil-Roasted-Artichoke-Quarters.aspx
http://www.californiaoliveranch.com/recipes/Entrees-Main-Dishes/FennelBraisedwithArtichokes.aspx
Hope your readers enjoy! I’m definitely returning for Strawberries….can’t wait.
Thanks, Gaby!
I’m with you Gaby, crazy about artichokes. These little purple guys are so pretty, it almost looks like you are working with flowers. And pancetta makes anything better. I did a simple artichoke recipe a few weeks ago with a lemon-garlic dipping sauce.
http://afoodcentriclife.com/artichokes-with-lemon-garlic-dipping-sauce/
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!
Baby artichokes – these just look lovely. Succulent!
As a super practical cook, I enjoy the sweet flesh of artichokes the simplest way I can — steamed, with a yummy, easy dip: http://getcookingsimply.com/?p=2702
Artichokes are plentiful here in coastal northern California. With our cool spring this year, they are still available at local farmers markets and grocery stores. Not all that common for late May.
Wow, those artichokes are gorgeous! Great sounding recipe :)!
They look so gorgeous! This is the best way to enjoy artichokes, I can’t wait to have them in season here too!
I’m living in that same cave – how cool are these baby artichokes?! I only just got comfortable with the regular kind in the past month. 🙂 Will definitely keep my eye out for these at the farmer’s market.