Earthy Delights Recipe

Sautéed Baby Artichokes

Sautéed Baby Artichokes
The baby artichokes are a sophisticated first course, or side dish for any dinner party. Easy to make and a joy to eat.

2 1/2 pounds baby artichokes
2 tablespoons flour
sea salt & freshly ground black pepper
1/2 cup extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon crumbled dried rosemary
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/4 cup fresh lemon juice
2 cups dry white wine
1/4 teaspoon crushed red chile peppers, or to taste
2 teaspoons finely chopped fresh parsley leaves


Take the outer leaves of the artichokes and bend them backwards until the snap off close to the base. Remove several layers of the leaves in the same manner. Continue doing this until you reached the white inner leaves. Trim the tips and quarter the artichokes.

In a small bowl toss the artichokes with the salt, pepper, and flour.

Place a skillet over moderate meat and add the oil and garlic. Cook until the garlic is softened.

Add the artichokes and sauté over medium high heat, stirring, for about six minutes.
Stir in the rosemary, oregano, basil, and the lemon juice. Cook the mixture, stirring, for about one minute.
Add the wine, the pepper flakes, and the salt and pepper. Simmer, covered, for about a half hour, or until the artichokes are very tender.
Add the parsley and boil, uncovered, over high heat for about one minute, or until thickened slightly.