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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.
Course Appetizer
Cuisine Italian
Keyword artichoke, baby artichoke, braise, burrata, cornbread, easy appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 as an appetizer.


  • 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


  • 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.