Serves 4
27 min
Baby Artichokes with Garlic and Tomatoes
Recipe GLPRe8f25f6c2162d1
Tender baby artichoke slices are browned until golden, then braised with garlic, fresh tomatoes, white wine, and vegetable broth for a light, flavorful Mediterranean starter. Finished with bright lemon juice and fresh parsley for a vibrant appetizer that's naturally plant-based and ready in under 30 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound baby artichokes
1 lemon, halved
2 tablespoons olive oil
2 to 3 garlic cloves, thinly sliced
1 to 2 tomatoes, roughly chopped
1/4 cup vegetable broth
1/4 cup white wine
Salt and pepper to taste
2 tablespoons fresh parsley, minced
Directions
Fill a large bowl with cool water. Squeeze the juice from one lemon half into the water, then drop the squeezed lemon half into the bowl. This acidulated water will prevent the artichokes from browning as you prepare them.
Trim each artichoke by cutting off the top 1/2 inch of the bud and discarding it. Peel away the first few dark outer leaves until you reach the pale, tender, light green leaves underneath. Slice each prepared artichoke lengthwise into 1/4-inch-thick slices.
Immediately place the artichoke slices into the lemon water to keep them from oxidizing. Continue with the remaining artichokes. The artichokes can be prepared up to this point and refrigerated until you're ready to cook.
Just before cooking, drain the artichokes thoroughly using a salad spinner or pat them very dry with paper towels to remove all excess water. This will help them brown properly.
Heat a large sauté pan or wok over medium-high heat. Add the olive oil and let it heat until shimmering. Carefully arrange the artichoke slices in a single layer, spreading them out without overlapping. Cook for about 2 minutes without stirring, allowing them to develop a golden-brown crust. Toss and cook for another minute or two until the slices are nicely browned on both sides. If your pan isn't large enough, cook in two batches, removing the first batch to a plate and browning the second batch before combining them back in the pan.
Add the sliced garlic to the pan with the artichokes. Toss frequently and cook for about 1 minute until the garlic becomes fragrant.
Add the chopped tomatoes to the pan. Season the mixture with salt and pepper to taste. Toss everything together to combine.
Pour in the white wine and vegetable broth. Squeeze the juice from the remaining lemon half into the pan and stir gently to combine all the ingredients.
Bring the mixture to a gentle simmer. Cover the pan, reduce the heat to medium-low, and cook for 5 minutes. Taste and adjust the seasoning with additional salt and pepper as needed. Check if the artichokes are tender; if they need more time, cover and cook for an additional 1 to 2 minutes. Finish by scattering the fresh minced parsley over the top and serve warm.
