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Braised Baby Purple Artichokes

Original recipe and photo of “Braised Baby Purple Artichokes” by Laura Bashar / Family Spice


1 pound Frieda’s Fiesole Baby Purple Artichokes or Baby Green Artichokes
3 tablespoons extra-virgin olive oil
1/4 teaspon salt
1/8 teaspoon black pepper, ground
1/4 cup white wine
2 tablespoons lemon juice
2 garlic cloves, crushed
2 tablespoons Italian parsley, chopped


Wash and pat dry baby artichokes. Remove outer leaves, trim ends of each artichoke, and cut in half. Heat non-stick skillet over medium-high heat and add olive oil. Place artichokes in oil, cut side down in a single layer. Season with salt and pepper.

Cook artichokes until oil is bubbling and hot, about 5 minutes, then add white wine, lemon juice and garlic. Continue cooking 3 more minutes, then reduce heat to low. Cover skillet and cook until artichokes are fork tender, about 20 minutes.

Remove from heat. Serve warm or at room temperature. Garnish with chopped parsley.

Analyzed to serve 4. Calories 130, Total Fat 10g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 170mg, Carbohydrate 7g, Dietary Fiber 4g, Protein 1g, Vitamin C 15%