We try to make it to our local Hillcrest farmers market every Sunday. Last weekend we discovered baby artichokes. Many of the vendors had the big green spiky artichokes that you can find in the grocery store, but it was the small purple ones that caught my eye.
Artichokes can be stuffed, steamed, boiled, fried or stewed. When I was growing up my Mom would steam them, then we would dip them in mayonnaise, GOBS of melted butter and lemon juice, not the healthiest way, but delicious all the same!
Baby artichokes don't fully develop, so you can eat them whole after they are trimmed before they are cooked. After steaming for a few minutes, it is recommended that you roast or sauté them so that he flavor gets more "artichokey", and they get melt in your mouth tender.
However you cook them, artichokes are very healthy as well as delicious. They are a good source of vitamin C, folate, fiber and they have a number of minerals especially potassium, phosphorus and magnesium.
Roasted Baby Artichokes
2 lbs baby artichokes
1/4 cup olive oil
salt and pepper to taste
Place the artichokes in a pot of boiling water and cover. Simmer for about seven or eight minutes or until tender, then drain.
When cool enough to handle, you will need to trim them. Once they are trimmed, cut the larger artichokes in half, or if they are really small leave them whole.
Toss artichokes in olive oil, sprinkle with salt and pepper and place in a glass baking dish lined in foil. Roast in a pre-heated 400 degree oven for about 8-10 minutes. Sprinkle with salt and pepper to taste, and drizzle with more olive oil. Enjoy!