1 lb. Frieda’s Fiesole Baby Purple Artichokes
1/4 cup extra virgin olive oil
Sea salt and pepper
1. To prep artichokes, wash and peel back outer leaves; cut in half if desired. Bring 2 to 3 inches of water to boil in a pot fit with a steamer insert. Place the artichokes in the steamer basket, cover tightly, and steam until just tender – about 6 to 8 minutes. Drain well.
2. Cool slightly, then toss in olive oil and arrange in a single layer on a baking dish. Bake in a 400-degree oven for 7 to 8 minutes. Sprinkle with salt and pepper to taste.
Grilled Artichokes: After step 1, brush artichokes with olive oil and place on hot grill for about 5 minutes per side, until charred in spots.
Serve with mayonnaise, lemon or balsamic vinegar. Try Frieda’s Meyer Lemon Mayonnaise: mix mayonnaise with a squeeze of Meyer Lemon juice and a bit of zest. Enjoy!
Source: Frieda’s Inc.