| « Mmm, Midweek Links | Butter Is Better at Orange on Harrison » |
Ingredient Thu Aug 21 2008
Baby Love
So-called baby artichokes aren't exactly preemies. They're fully mature artichokes that are simply smaller than typical 'chokes sold in stores because farmers harvest them from further down on the stalk, where there is less sun exposure. What's fun about "babies" is that they haven't developed the thistly choke one must avoid when eating larger artichokes.
Nichol's farmstand has been a reliable source of baby artichokes this summer. To serve two people, I'd recommend purchasing four to six babies. Remove two or three outer layers to get to the tender inner leaves, and peel any tough skin from the stalk. Then trim about a half-inch from the tip. I like to slice them in half lengthwise, stuff one half with a quarter of a garlic clove, sprinkle with olive oil, salt, pepper and some torn basil, and then reassemble to make a "whole." Wrap two or three "wholes" in a foil packet and bake for about 20 to 30 minutes at 350.
— Mandy Burrell Booth / Comments (0)
