Recipe: Pan-Seared Baby Artichokes
Baby artichokes are a spring delicacy. They’re easier to prep than full-size globe artichokes since they have edible stems and centers (“chokes”). This recipe pairs them with crisped capers, white wine and dill in an easy one-pan dish.
Pan-Seared Baby Artichokes
1 1/4 pound baby artichokes (about 14 to 16)
3 tablespoons extra-virgin olive oil
3 tablespoons drained capers, patted dry with paper towels
1 small shallot, finely chopped (about 1 tablespoon)
1/2 teaspoon coarse sea salt
1/8 teaspoon crushed red chile flakes
1/4 cup white wine
1 tablespoon lemon juice
2 tablespoons coarsely chopped fresh dill
Zest of 1 lemon
Trim bottom ends of artichoke stems and pull off and discard tough outer leaves until only the tender, pale green inner leaves remain. Trim off and discard the top 1/2 inch of the artichokes and cut artichokes in half lengthwise.
Heat oil in a large skillet over medium-high heat. Add capers and carefully fry until lightly browned and crisped, 1 to 2 minutes. Using a slotted spoon, transfer the capers to a paper towel–lined plate to drain, and discard all but 1 tablespoon of the caper oil. Heat remaining caper oil over medium heat. Add artichokes cut sides down to the skillet and sprinkle with shallot and salt. Cook until browned, about 4 minutes. Turn artichokes over and add wine and chile flakes. Bring to a boil and cook 1 minute, then add 3/4 cup water and lemon juice; cover skillet and adjust heat so artichokes simmer. Cook until outer leaves of artichokes are very tender, about 10 to 15 minutes.
Uncover the pan; if there’s more than a few tablespoons liquid, continue to simmer the artichokes over very low heat to let the liquid evaporate. Transfer artichokes and pan juices to a platter. Sprinkle with reserved fried capers and remaining oil and garnish with dill and lemon zest.