No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sauteed Baby Artichokes

This recipe comes to us courtesy of chef and author James Peterson.

  • Servings: 6
Sauteed Baby Artichokes

Source: Martha Stewart Living Television


  • 18 baby artichokes, (about 2 1/2 pounds)
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1 medium clove garlic, minced and crushed to a paste
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper


  1. Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.

  2. Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.

  3. Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

Reviews (0)

Related Topics