Baby artichokes are a real delicacy and take some time to prepare, but the results are well worth the effort. Note that some baby artichokes are tender to the core and do not require the removal of any of the center petals or choke. Serve these as a side dish or a first course.
- 24 baby artichokes, about 21/2 lb.
- 2 Tbs. unsalted butter
- 2 Tbs. grated orange zest
- 2 tsp. finely chopped fresh thyme leaves
- Salt and freshly ground black pepper to taste
- Preheat oven to 325F.
- Prepare artichokes by bending back outer leaves until they break off easily at base. Remove all leaves, leaving only tender light green and yellow leaves. Cut off top cone of leaves, and trim off dark green part of base. Halve artichokes, and, using a sharp paring knife, remove any center petals and choke that look prickly. Put each trimmed piece into acidulated water, and set aside.
- Melt butter in a large ovenproof skillet over high heat. Add artichokes, 1 tablespoon of orange zest and one teaspoon of thyme. Season with salt and pepper. Cook, stirring or tossing constantly, until slightly softened, about 2 minutes. Transfer skillet to oven.
- Bake, uncovered, until lightly browned and tender, for 25 to 30 minutes. Stir often, and if bottom of skillet begins to look dry, add 1 to 2 tablespoons of water to prevent scorching.
- Remove from oven, cool slightly and cut each artichoke half into 2 pieces. Just before serving, return artichokes to skillet, and add remaining orange zest and thyme. Season with salt and pepper, and, over high heat, toss until heated through, for about 2 minutes.
- Serving Size: Serves 4
- Calories: 110
- Carbohydrate Content: 13 g
- Cholesterol Content: 15 mg
- Fat Content: 6 g
- Fiber Content: 6 g
- Protein Content: 4 g
- Saturated Fat Content: 3 g
- Sodium Content: 105 mg
- Sugar Content: 2 g