Foodnetwork Baby Artichokes

What could be more delicious than Fried Baby Artichokes?

The following Foodnetwork Baby Artichoke recipe is posted on Ina Garten's site. I first caught it out of the corner of my eye on her show and then went online to look for it. We have made it twice now and no doubt it is delicious.

My review, photos and instructions follow. Do try this one, it is uncommonly delightful!

Foodnetwork Baby Artichoke Recipe:

Ingredients

  • 10 baby artichokes
  • Olive oil
  • 6 cloves fresh garlic, peeled
  • 1 bunch fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Remove and discard the artichoke stems. Peel off lower leaves (approximately 18.) Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.

Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper. Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done.

Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

My notes on Foodnetwork Baby Artichoke Recipe:

What could be a more tempting purchase than a container of these diminutive artichokes, a quarter or less of the size we are accustomed to seeing.

The garlic cloves give you a bit of perspective on just how tiny they really are!

Ina's first instruction is that you begin peeling the outer leaves.

My recommendation:

First rinse them well rubbing a bit with your hands to remove an outer oil produced by the growth of the artichoke and which could be bitter when cooked.

Remove and discard the stems.

Note: This is important. Neglecting to do so the first time, the stems yielded a bitter taste.

Peel off and discard the outer leaves (approximately 18) then cut the top half off.

Comment: The first time I did this my thought was OMG there will be nothing left to cook. Once you get down to the pale leaves you will understand.

My recommendation: As you prepare them, drop them into a bowl with lemon juice and water to keep them from turning black.

Slice off the top half so that only the light green remains (artichokes should be approximately 1 1/4 inches), then cut the artichoke in half lengthwise.

Note: It truly concerned me that after all this work, there wasn't going to be enough left to make a reasonable appetizer. They were already small and each step of the preparation diminished them even more.

Place the artichokes in a medium pot, flat side down, and add olive oil to just cover. Add the garlic, thyme, salt and pepper.

Bring the olive oil to a boil, cover the pot and reduce the heat to a low flame and simmer for 15 minutes. Insert a knife into the lower half and if easily penetrated, it's done.

My recommendation: I think that the Thyme is too delicate to hold up to the cooking time and ultimately not needed for flavor. If you feel you must add additional flavor perhaps try rosemary. We will just omit it.

Also, check for tenderness after 8 minutes; 15 minutes was a bit long. You will certainly know using the knife test that they are done.

Remove the thyme and garlic from the pot, raise the heat and fry uncovered for approximately 2 minutes, turning over the artichokes midway. They are done when brown and crispy. Remove the artichokes from the pot and place them on paper towels flat side down. Sprinkle with salt and serve.

Note: Ina correctly states approximately 2 minutes; our were done in just over 1 minute.

Ina Garten is, in this Everyday Gourmet's opinion, a spectacular chef who teaches us to elevate our thoughts about food and food preparation to a higher and doable level helping us all to become an

Everyday Gourmet!

Thanks Ina!

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