Sometimes you have to buy things at the farmer’s market just because they’re cute. Even if you’ve never made them before and have no idea what you’re going to do with them. After reading about various ways to cook artichokes, I decided on braising these adorable little purple baby artichokes to ensure a tender and flavorful dish.
I realized on my way to our “vegetarian” dinner at Anna’s that I had packed a box of beef broth to braise the little guys. Thankfully, none of us actually are vegetarians. I was mildly embarrassed. However, this can easily be substituted with vegetable broth for a truly vegetarian side dish. This recipe is inspired by a recipe from Gourmet April 1999. The Asiago cheese adds a nice savory finishing touch.
Braised Baby Artichokes with Shallots
- 1/4 pound shallots,
- 1 1/2 pounds baby artichokes (10-15)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup beef broth
- 1/2 cup dry white wine
- ¼ tsp dried parsley
- ½ cup grated Asiago cheese
Peel shallots, trim stems and halve lengthwise. Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds. Cut off top third of each artichoke and discard. Trim stem ends and halve artichokes through stems.
In a large heavy skillet heat oil and butter over moderately high heat until hot but not smoking and sauté artichokes and shallots, stirring occasionally, until golden. Add broth and simmer, covered, 15 minutes, or until artichokes are almost tender. Add wine and boil, uncovered, until liquid is evaporated.
Season artichokes with parsley, salt and pepper. Sprinkle with grated Asiago cheese.