Servings: 4

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Crispy Baby Artichokes


10 Frieda’s Fiesole Baby Purple Artichokes or Baby Green Artichokes
Extra-virgin olive oil
6 cloves fresh garlic, peeled
Few sprigs of fresh Italian parsley
1 teaspoon sea salt
1/2 teaspoon pepper


Wash artichokes. Trim stems, remove outer leaves and trim top of each artichoke. Cut in half lengthwise. (Baby artichokes have no fuzzy inner choke to remove!)

In medium pot, place artichokes, flat side down. Add olive oil to cover. Add garlic, parsley, sea salt and pepper. Bring olive oil to a boil, cover pot, then reduce the heat to simmer 10 to 15 minutes. Artichokes are done when a knife can easily penetrate the lower half.

Remove herbs and garlic from pot, raise heat and fry uncovered approximately 2 minutes, turning artichokes after the first minute. When brown and crispy, remove artichokes and place on paper towels to drain. Sprinkle with sea salt and serve.

Source: Frieda’s Inc.

Analyzed to serve 4 with an estimated 1 tablespoon oil per serving. Calories 150, Total Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 610mg, Carbohydrate 6g, Dietary Fiber 5g, Protein 2g