Baby arties are much easier to prepare than big ones and you don’t end up with nearly as much waste. They’re a perfect side when they’re in season they go beautifully with meat or fish and just scream springtime. Whenever I tell people I’m making artichokes they go, “Ohhh! Artichokes!!!” They just sound exciting.
Ingredients
- 3 lemons
- 24 baby artichokes
- Extra virgin olive oil
- 6 cloves garlic, smashed and finely chopped
- 3 anchovy fillets (optional, but highly recommended!)
- Pinch of crushed red pepper
- 1½ cups dry white wine
- 1 thyme bundle, tied with butcher’s twine
- Kosher salt
- ¼ cup freshly grated Parmigiano
- ¼ cup bread crumbs
- 1 bunch of fresh Italian parsley, leaves finely chopped
How to Make It
- Fill a large bowl with water. Cut 1 lemon in half, squeeze the juice into the water, and drop both halves into the bowl.
- Trim the tough, dark green skin from the artichoke stems and remove the tough outer leaves until the lovely, tender inner green leaves are revealed; it should be only a couple of layers. Cut the arties in half lengthwise and toss them into the acidulated water.
- Zest and juice the remaining 2 lemons and reserve.
- Coat a large, straight-sided sauté pan generously with olive oil, add the garlic, anchovies (if using), and red pepper, and bring to medium heat. When the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes, remove the artichokes from the water and add them to the pan along with the lemon zest, juice, white wine, and thyme bundle. Season with salt and add just enough water to cover the artichokes; bring everything to a boil (BTB), then reduce to a simmer (RTS). Cover the pan and cook for 10 to 15 minutes or until the artichokes are very soft. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties.
- Remove the thyme bundle and toss in the Parm and bread crumbs. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will), and sprinkle in the parsley.
