I got some gorgeous Baby Artichokes from the Farmer's Market. I've never cooked with them before but I was game to try something new. I also had some Patty Pan Squash from the garden on hand just waiting to be jazzed up. It was a marriage made in heaven! This is a fantastic side dish for any dinner!
The real trick for cooking Baby Artichokes is preparing them. Although they look intimidating, they are actually much easier to prepare than the larger artichokes. You can eat the baby chokes. Also, to prevent browning of the artichokes as you prep, have a bowl with lemon juice ready. As you prep the artichokes, place them in the lemon juice water until you are ready to use them. When you are ready, drain the artichokes in a colander.
To prep then, pull off about 3 layers of outer leaves of the baby artichokes, or until you reach the tender light green or yellow leaves. Trim the bottom stem and slice the baby artichoke in half (lengthwise). They should look like tight rosebuds. Trim about 1/2 inch off the tops. That's it! You are now ready to get cooking!
Braised Baby Artichokes & Patty Pan Squash
2-3 lb. baby artichokes (prepared as noted above)
2-3 baby patty pan squash, chopped
3 cloves of garlic, minced
2 Tbsp. olive oil
1 Tbsp. unsalted butter
1/2 c. chicken broth
1/2 c. dry white wine
1/2 lemon, juiced
salt and pepper
1) In a large skillet (with a cover), heat olive oil and butter over medium-high heat. Add garlic and artichokes and saute until golden. Stir occasionally.
2) Add the chicken broth and simmer, covered, for about 15 minutes, or until the artichokes are almost tender.
3) Add the patty pan squash, white wine and lemon juice. Boil, uncovered, until the liquid is evaporated. Season with salt and pepper to taste.
**Linking up to Wendy's Garden to Table (Week 2) Challenge at Greenish Thumb**