Lemon, olive oil, salt and pepper.
None of this fancy sauce reduction bullshit. No cream. No whisks. No elaborate spices.
Pan-fried baby artichokes are legit. They'll make you look like a professional and they're balls easy to cook. Three steps: Prep. Boil. Fry. The biggest difficulty you'll have is finding them at the grocery story and then convincing yourself to buy them.
|Although, they do look like scary little mother fuckers.... Don't feed them after midnight|
- Olive Oil
- Salt and Pepper
- Lemon (cut in half)
- 10-12 Baby Artichokes (Baby artichokes NOT the bigger, "regular" ones)
1. Prep: Clean, shuck, and slice
The first time I tried baby artichokes, I didn't listen to the instructions about peeling off *all* of the dark, thick leaves. I was greedy. I thought that leaving more leaves meant more of the artichoke to eat.
Nope. Mistake. Tough spiky leaves aren't that tasty... And instead of having more to eat, I had less, like, um, zero.
- Peel off the outer green leaves until you get to the softer yellow leaves inside
- Take a serrated knife and cut off a half inch from the top and trim the bottom stalk so it doesn't look like a dead Christmas tree trunk
- Slice them in half lengthwise
|I peeled the center one too much, the right one was perfect|
|Capped and sliced. Ready for boiling|
The goal here is to cook the artichokes just enough and therefore allowing you to easily crisp them in a frying pan.
- Fill a small pot with water, salt the water, and squeeze half a lemon into the pot
- Bring to a boil, throw in the artichokes, and reduce the heat to a light boil
- Cook for about 3-4 minutes (until just tender but have some resistance against a knife)
- Once tender, remove from the liquid and place on a plate. Lightly pat with a paper towel (not necessary but it helps fry them better)
|Um...disregard the breaded smelts|
- Heat a few splashes of olive oil in a skillet over medium-high.
- If you want, you can throw in a few pieces of finely chopped garlic, let the garlic cook for about a minute (until you can start smelling the garlic) (not a required step)
- Add the artichokes to the skillet and fry them until they get crispy. (Roughly 3-4 minutes or until they're nicely browned)
- Once crispy, remove, add some salt and pepper, and serve with the other lemon half
|Getting crispy. As you guessed, its not an exact science|
|These were much better than my breaded and fried smelts*....|