BAKED BABY ARTICHOKES
Provided by Florence Fabricant
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut the lemon in half and squeeze the juice into a bowl. Trim off the top half-inch of each artichoke and cut the base flat. Toss the artichokes in the lemon juice.
- Preheat oven to 400 degrees.
- Bring the water to a simmer in a saucepan, add the garlic cloves and cook three minutes. Add the parsley and cook two minutes longer, then drain, reserving the liquid.
- Mix the artichokes with the olive oil in a heavy ovenproof casserole or shallow saucepan. Scatter the blanched garlic and parsley around them. Stir in three-fourths cup of the reserved liquid. Cover and bake for 30 minutes.
- Remove from the oven and separate the artichokes from the other ingredients. Set the artichokes aside. Remove and discard three of the garlic cloves, then puree the remaining garlic with the parsley and the bread crumbs, adding another half cup of the liquid. Season to taste with salt and pepper. Pour the sauce over the artichokes and serve warm or at room temperature sprinkled with Parmesan cheese.
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Brandon Frizzell
[email protected]This recipe is a must-try for artichoke lovers. The artichokes are cooked to perfection and the sauce is divine.
Mikolaj Kasperski
[email protected]I've made this recipe several times and it's always a hit. It's a great appetizer or side dish.
Manny G
[email protected]These artichokes are a great way to get your kids to eat their vegetables. My kids loved them!
Aaron McLaughlin
[email protected]I'm not a big fan of artichokes, but I really enjoyed these. They were so tender and flavorful.
Ram kebal Mahto
[email protected]I love that this recipe is so simple and quick to make. It's perfect for a busy weeknight dinner.
Maryam Inayat
[email protected]These artichokes are so easy to make and they're a healthy and delicious snack.
Okoye Chiamaka
[email protected]I'm always looking for new ways to cook vegetables and this recipe is a great one. I'll definitely be making it again.
Sana khan tareen
[email protected]I'm gluten-free and I was able to make this recipe with gluten-free bread crumbs. They were just as good as the regular version.
Danel mbewe
[email protected]This recipe is really versatile. I've made it with different herbs and cheeses and it always turns out well.
khan mana
[email protected]I made a few substitutions to the recipe (I used olive oil instead of butter and added some garlic) and they still turned out great.
Roxie Bishop
[email protected]I followed the recipe exactly and the artichokes turned out perfectly. I would definitely recommend this recipe to others.
The Alayya Collegiate
[email protected]These artichokes are so pretty, I almost didn't want to eat them! But I'm glad I did, because they were delicious.
Hssen Hassan
[email protected]I'm not a big fan of artichokes, but I really enjoyed these. The sauce made all the difference.
boitumelo
[email protected]I made these artichokes for a party and they were a huge success. Everyone loved them!
Shiraz Ali
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the flavors really shine through.
Goddas Uithaler
[email protected]This recipe is a keeper! The artichokes were so flavorful and juicy. I served them as an appetizer and they were a hit with my guests.
Jaihon PJR
[email protected]I've never cooked baby artichokes before, but this recipe made it easy. They turned out beautifully and tasted even better.
Penny Martin
[email protected]These baby artichokes were delightful! The lemon-herb butter sauce was the perfect complement to the tender artichokes. I'll definitely be making this recipe again.