Try them our way -- tossed with olives and garlic.
16 baby artichokes (about 2 pounds)
1/4 cup olive oil
3 medium garlic cloves, sliced
1/2 teaspoon salt
1 cup water
1/2 teaspoon coarsely ground black pepper
1/3 cup oil-cured or Kalamata olives, pits removed and olives coarsely chopped
Lemon wedges for garnish
1. To 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. In 12-inch skillet, heat 1 inch water to boiling over high heat. Add artichokes and cook 5 minutes; drain. 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.
(based on individual servings)
Total Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 370 mg
Carbohydrates: 7 g
Protein: 2 g
Originally published in Good Housekeeping.
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