Super-easy, Pan

Baby artichokes are much easier to prepare than large globe artichokes, and when pan-roasted on the stovetop in olive oil and garlic, they make an irresistible appetizer!

Inspired by an appetizer served at Osteria , an Italian taverna run by the owners of Vetri, these artichokes are cooked “alla Romana”: slowly in olive oil with rosemary and garlic on the stovetop. It’s a two-phase cooking process, first covered over moderate heat to allow the artichokes to cook fully; then uncovered over higher heat to allow the artichokes to crisp.

They emerge from the pot glistening and golden brown all around, and they are irresistible served with nothing more than a sprinkling of flaky sea salt and a squeeze of lemon.

Unlike globe artichokes, baby ones have no fuzzy inedible choke, which makes them much easier to prepare than the large ones. That said, they still require the outer leaves to be removed and the stems to be slightly peeled — enlist any humans/children looking for something to do to help.

They are tender and delicious and can be found at the market March through May, though you find them throughout the fall, too, depending on your location.

How to Make Pan-Roasted Baby Artichokes, Step by Step

First, gather your artichokes:

You’ll need to peel away the outer leaves and peel the stems. As you work, drop the artichokes into a bowl of lemon water:

When you are done, place olive oil, water, rosemary and garlic in a large pot on the stovetop:

Add the artichokes:

Then cover the pot and cook over medium heat for 20 minutes:

Uncover the pot, raise the heat, and let the artichokes cook until the undersides begin to brown and crisp, then flip the artichokes over:

Continue to cook until the second side is as brown and crisp as the top:

Transfer the artichokes to a platter, season with flaky sea salt, and …

… serve with lemon on the side:

Description

Inspired by an appetizer served at Osteria in Philadelphia.

• 1 lemon, halved
• 15 baby artichokes
• ½ cup extra-virgin olive oil
• ½ teaspoon kosher salt plus more to taste
• 2 sprigs rosemary
• 4 cloves garlic, lightly smashed

1. Fill a large bowl with cold water and squeeze half the lemon into it. Cut off the rough spiky tops of the artichokes and peel away leaves until the pale green leaves are exposed. With a paring knife, cut off very bottom of stem and peel dark green layer off sides of stem. Repeat with each one, dropping each cleaned artichoke into the prepared acidulated water.
2. In a medium, deep heavy pot, add ½ cup water, the oil, salt, rosemary and garlic. Place over medium-high heat until oil and water mixture begins to bubble. Add the artichokes. Reduce heat to medium, cover, and let cook 20 minutes.
3. Remove cover, and increase heat to medium-high. Let the artichokes cook undisturbed until the bottom side begins to turn golden brown and get crispy. Once nicely colored, flip artichokes and cook until second side becomes similarly golden-brown.
4. When artichokes are crisped all over, remove with slotted spoon, sprinkle with salt to taste and serve with remaining half lemon.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian

Description

Inspired by an appetizer served at Osteria in Philadelphia.

• 1 lemon, halved
• 15 baby artichokes
• ½ cup extra-virgin olive oil
• ½ teaspoon kosher salt plus more to taste
• 2 sprigs rosemary
• 4 cloves garlic, lightly smashed

1. Fill a large bowl with cold water and squeeze half the lemon into it. Cut off the rough spiky tops of the artichokes and peel away leaves until the pale green leaves are exposed. With a paring knife, cut off very bottom of stem and peel dark green layer off sides of stem. Repeat with each one, dropping each cleaned artichoke into the prepared acidulated water.
2. In a medium, deep heavy pot, add ½ cup water, the oil, salt, rosemary and garlic. Place over medium-high heat until oil and water mixture begins to bubble. Add the artichokes. Reduce heat to medium, cover, and let cook 20 minutes.
3. Remove cover, and increase heat to medium-high. Let the artichokes cook undisturbed until the bottom side begins to turn golden brown and get crispy. Once nicely colored, flip artichokes and cook until second side becomes similarly golden-brown.
4. When artichokes are crisped all over, remove with slotted spoon, sprinkle with salt to taste and serve with remaining half lemon.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Italian

Find it online : https://alexandracooks.com/2007/04/20/crispy-baby-artichokes/

In this refreshing homemade salsa, mangoes stand in for tomatoes, and the addition of red bell pepper offers crunch and sweetness. Serve with tortilla chips or spoon over your favorite tacos 🌮

If you’re having a hard time waiting for summer tomatoes to arrive, ripe for fresh pico de gallo , try making one with mangoes, which are in season now (late March through September). Prized for their sweetness and creamy texture, champagne mangoes are small and tear-dropped in shape. You may see these at the market before the larger, reddish-green Florida varieties arrive.

In this fresh salsa, mangoes replace tomatoes, but the familiar elements are all present: red onion, jalapeño, cilantro, fresh lime juice, and salt. Diced red bell pepper, not a traditional salsa ingredient, offers additional crunch and sweetness.

I find this salsa addictive, perfect served with tortilla chips, of course, but also delicious spooned over tacos of all kinds (see below).

Homemade Mango Salsa, Step by Step

First, gather your ingredients: mangoes, red onion, jalapeño or other hot chili, cilantro, limes, red bell pepper and salt.

Next, peel and dice your mangoes.

Chop the cilantro: remember, you can use every part of the cilantro, stems and all:

Once everything is chopped and the limes are juiced…

… combine the mangoes, onions, and peppers in a bowl:

Season with salt and lime juice and toss to combine:

Finally, add the cilantro:

And stir one last time…

… before serving with chips…

… or spooning over tacos 🌮

Description

Flavored with lime juice and salt, and mixed with cilantro, onion, bell peppers, and jalapeños, this mango salsa is so fresh and flavorful!

Mangoes: Depending on the size of your mangoes, you’ll need more or less. For this recipe, I often use 4 champagne mangoes or two of the larger more common mangoes found at most supermarkets.

• 1 red bell pepper
• 1 jalapeño or other hot chili, such as Serrano
• 2 to 4 mangoes, see notes above
• ½ medium red onion
• ½ cup roughly chopped cilantro
• ¼ cup fresh-squeezed lime juice, plus more to taste
• ½ teaspoon kosher salt (Diamond Crystal brand or half as much if using Morton or fine sea salt), plus more to taste
• tortilla chips for serving

1. Cut the red pepper in half, core and remove the stem and seeds. With a knife, remove the white interior membranes, then finely dice the pepper. Place in a large bowl. Repeat with the jalapeño.
2. Peel the mangoes: slice off each narrow end, then stand the mango upright. Use a knife to slice away the skin, hugging the skin as much as possible to leave as much fruit on the mango as possible. Slice the flesh off the pit, then finely dice it and add it to the bowl.
3. Finely dice the onion and add it to the bowl.
4. Sprinkle the 1/2 teaspoon of salt into the bowl along with the 1/4 cup lime juice. Using a large spoon, toss to combine. Taste. Add more salt and/or lime juice to taste.
5. Add the cilantro and stir one last time. Taste again, this time with a tortilla chip, then adjust if necessary one last time with a sprinkle of more salt or lime juice.
6. Transfer to a serving bowl and serve with tortilla chips.

• Prep Time: 20 minutes
• Category: Appetizer
• Method: no-cook
• Cuisine: American, Mexican