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Baby artichokes

Explore 32 recipes, 1 gallery, 1 video, and more

Biba's Asparagus, Artichoke, and Pea Risotto

Ingredients
  • Coarse salt
  • 1/4 pound asparagus tips (from about 1 pound asparagus)
  • 1/2 cup fresh shelled green peas or 1 cup frozen small peas, thawed
  • 6 cups Homemade Chicken Stock
  • 1/2 pound baby artichokes, cleaned, cooked, and cut into wedges
  • 4 tablespoons unsalted butter
  • 1/2 cup minced yellow onion
  • 2 cups imported Italian arborio rice
  • 1 cup dry white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
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Ricotta Gnocchi with Crispy Artichokes

Ingredients
  • 1 pound imported dry ricotta cheese
  • 1/2 large egg
  • 1/2 cup tip "00" flour or all-purpose flour, plus 1 cup for dusting
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 3 baby artichokes
  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic
  • 2 teaspoons sherry vinegar
  • Grated Parmesan cheese, for serving
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Chicken with Artichokes and Mushrooms

Ingredients
  • 2 lemons
  • 8 fresh baby artichokes
  • 3 tablespoons dry white wine
  • 2 tablespoons homemade or low-sodium canned chicken stock, skimmed of fat
  • 1 tablespoon champagne or white-wine vinegar
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 whole skinless, boneless chicken breast (about 8 ounces), split
  • 1/3 cup orzo (rice-shaped pasta)
  • 4 ounces enoki mushrooms, 1 inch trimmed from stems
  • 4 ounces oyster mushrooms, stems trimmed (white mushrooms may be substituted)
  • 4 teaspoons fresh thyme leaves
  • 2 large cloves garlic, peeled and lightly crushed
  • Two 24-inch lengths parchment paper
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Raw Artichoke and Mushroom Salad

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Arugula and Baby Artichoke Salad

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Sauteed Artichokes

Other Ideas:
Pistachios
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Roasted Artichokes, Fingerlings, and Purple Potatoes

Ingredients
  • 3 lemons
  • 12 baby artichokes
  • 8 purple potatoes, (1 1/2 pounds), scrubbed and sliced 1/4 inch thick
  • Fingerling potatoes, (1 3/4 pounds), scrubbed and halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 4 teaspoons chopped fresh rosemary, plus sprigs for garnish
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
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Spring Vegetable Saute

Ingredients
  • 3 lemons, juiced, lemon halves reserved
  • 6 baby artichokes (12 ounces)
  • 1 teaspoon dried oregano
  • 1 clove garlic, cut in half
  • 1/2 teaspoon whole black peppercorns
  • 1 tablespoon olive oil
  • 16 white pearl onions
  • 24 baby carrots, stems trimmed to 3/4 inch
  • 1 1/2 teaspoons salt
  • 12 scallions, white and light-green parts only, cut into 1 1/2-inch lengths
  • 3 ounces haricots verts or thin green beans, trimmed
  • 2 tablespoons unsalted butter
  • 3 tablespoons Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/8 teaspoon freshly ground black pepper
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Marinated Baby Artichokes

Ingredients
  • 2 pounds baby artichokes, tough leaves and stems removed
  • 1 lemon
  • 1 shallot, finely chopped
  • 2 tablespoons Dijon mustard
  • 7 tablespoons white-wine vinegar
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh tarragon
  • Coarse salt and freshly ground pepper
  • 4 sprigs fresh thyme
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Marinated Baby Artichokes

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