Quick Braised Baby Artichokes with Burrata

This classic Roman dish of braised baby artichokes is paired with creamy burrata and grilled bread for a delectable appetizer. The recipe features baby artichokes, one of my favorite spring ingredients. Look for ones that are tightly closed and feel solid. Avoid any that have split or have opened since they will be dry and older.

Quick Braised Baby Artichokes with Burrata

Key Ingredients in This Recipe

• Baby artichokes – Unlike regular artichokes the smaller parts of baby artichokes are edible. The tender leaves can be eaten with the heart, making for less work than the larger varieties like “globes”. Baby artichokes come from the lower part of the plant where they are covered by the larger ones and thus don’t grow to the same size.
• Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. It has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese is the perfect contrast to the artichokes.

How to Make Braised Baby Artichokes

1. Prep the artichokes. Peel away any tough outer leaves from the artichokes and halve. If there are any small chokes in the center (the hairy looking inside by the heart) then cut out with a knife.
2. Pan-fry the artichokes. Heat a large Dutch oven over medium heat, add the olive oil and heat through. Next, add the artichokes, cut side down to the pan and season with salt and pepper. Cook until golden brown, about 4 minutes, then flip and cook for an additional 2 minutes.
3. Braise the artichokes. First, add the garlic and cook, stirring, until fragrant, about 30 seconds. Second, add ½ cup water and the lemon juice and bring the mixture to a boil then reduce heat to low and cover and simmer until the artichokes are tender and most of the cooking liquid has evaporated, about 20 minutes.
4. Serve. Add the artichokes to a serving plate and top with the burrata and serve with grilled bread.

Tips and Tricks for This Recipe

• To eat the whole baby artichoke, trim the top spikey ¼-inch although I like the aesthetic of serving them spikes and all.
• The artichokes can be eaten on their own as a snack.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Grilled Artichokes with Lemon Dressing and Pecorino
• Lemon Artichoke Pasta
• Spinach Artichoke Pizza

Quick Braised Baby Artichokes with Burrata

Print Pin

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Serves 4 as an appetizer.

US Customary – Metric

Ingredients:

• 10 baby artichokes
• ¼ cup extra-virgin olive oil
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 4 cloves garlic, chopped
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon red wine vinegar
• 8 ounces burrata
• Grilled bread, for serving

Instructions:

• Peel away any tough outer leaves from the artichokes and halve. If there are any small chokes in the center (the hairy looking inside by the heart) then cut out with a knife.
• Heat a large Dutch oven over medium heat, add the olive oil and heat through. Add the artichokes, cut side down to the pan and season with salt and pepper. Cook until golden brown, about 4 minutes, then flip and cook for an additional 2 minutes.
• Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add ½ cup water and the lemon juice and bring the mixture to a boil then reduce heat to low and cover and simmer until the artichokes are tender and most of the cooking liquid has evaporated, about 20 minutes.
• Add the artichokes to a serving plate and top with the burrata and serve with grilled bread.

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