This classic Roman dish of braised baby artichokes is paired with creamy burrata and grilled bread for a delectable appetizer - it features baby artichokes, one of my favorite spring ingredients.
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 – it features baby artichokes, one of my favorite spring ingredients. Look for ones that are tightly closed and feel solid, avoiding any that have split or have opened since they will be dry and older.
Unlike regular artichokes the smaller parts of baby artichokes are edible, as 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.
To eat the whole baby artichoke, trim the top spikey ¼-inch although I like the aesthetic of serving them spikes and all.
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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