Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Baby artichokes
Finishing & seasoning
Method
Prepare baby artichokes
Trim and prevent browning
If using fresh baby artichokes, remove outer tough leaves until pale tender layers remain. Trim stems flush and cut artichokes in half lengthwise if large. Immediately rub or toss trimmed artichokes in the juice of half a lemon to prevent browning. If using frozen, thaw and pat dry.
Poach
In a medium saucepan, bring 4 cups water to a gentle simmer with the remaining half lemon (halved), and 1 tablespoon kosher salt. Add the prepared artichoke hearts, reduce heat to low, and simmer gently 8–12 minutes until tender when pierced with a knife. Smaller hearts need less time. Drain and reserve.
Finish & serve
Sear and aromatics
In a large skillet over medium heat, warm 2 tablespoons olive oil and 1 tablespoon butter until butter melts and foam subsides. Add the minced garlic and cook 20–30 seconds until fragrant (do not brown). Add the drained artichoke hearts cut-side down and cook without moving 2–3 minutes to develop light golden color, then turn and cook another 1–2 minutes.
Add seasoning
Lower heat to medium-low. Add 1 tablespoon olive oil, fresh lemon juice, lemon zest, red pepper flakes, and the grated Parmesan. Toss gently to coat and let the Parmesan melt into a light glaze, about 1 minute. Taste and add salt as needed (start with 1/4 teaspoon).
Finish
Remove from heat and stir in chopped parsley and a grind of black pepper. Transfer to a serving dish and sprinkle additional grated Parmesan and an optional drizzle of olive oil or extra lemon zest.
Serve
Serve warm as a side, antipasto, or atop crostini. Leftovers keep refrigerated for up to 3 days.