Heirloom Meals: Savoring Yesterday's Traditions Today

Steamed Baby Artichokes

Baby Artichokes



12 baby artichokes, stem cut of, top trimmed and washed, and gently opened.
3-4 garlic cloves, minced
2-3 Tbsp olive oil
Sea Salt and Pepper, to taste



In a large stock pot or sauté pan, place the artichokes.  Add water until 1/3 of the artichoke I covered. Sprinkle the olive oil, making sure each artichoke gets a splash.  Next sprinkle the garlic, also making sure each artichoke gets a little in it’s leaves and finish it off with salt and pepper.  Cover and simmer on a low heat for 45 minutes or until leaves are tender.

Serve immediately as an appetizer or side dish.  My step kids love to dip the leaves in melted butter with a hint of lemon juice.

Categories: Carole's Concoctions, Special Diets

Tags: baby artichokes, spring vegetable, Side Dish, gluten-free