Pan Roasted Baby Artichokes with Basil
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Cook time: 
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Serves: 8
 
Ingredients
  • 1 lemon, quartered
  • 24 baby artichokes
  • ¼ cup olive oil
  • 2 garlic cloves, minced
  • Sea salt
  • 1½ cups dry white wine
  • 2 tablespoons drained capers
  • ¼ cup torn fresh basil leaves
  • 1 tablespoon grated parmesan
Instructions
  1. Squeeze lemon into a large bowl of cold water. Pull off tough dark outer leaves of each artichoke until mostly yellow leaves remain. Using a serrated knife, cut 1" off from the top of the artichoke. Trim stem (leave at least ½ inch intact) and using vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pull back leaves to expose choke, and scrape choke from artichoke with a small spoon and discard. Place artichoke in lemon water.
  2. Drain artichokes and let stand about 2 minutes to drain on a paper towel; pat dry.
  3. Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
  4. Add wine and cover pot, reduce heat to a simmer and cook until artichoke hearts are very tender, 25-30 minutes. Do not stir.
  5. Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 4 minutes. Add basil and cook until artichoke tops are deep golden brown, about 3-4 minutes more.
  6. Serve artichokes warm or room temperature, drizzle with pan juices and sprinkle with grated parmesan.
Recipe by Weekend Table at https://weekendtable.com/2015/04/09/pan-roasted-baby-artichokes-with-basil/