Recipe: Parmesan Garlic Roasted Baby Artichokes


  • 1 pound Fiesole Baby Purple Artichokes
  • 3-4 tablespoons extra-virgin olive oil
  • 2-3 cloves crushed garlic
  • Grated Parmesan cheese

1. With a sharp knife, trim stems and tops off artichokes (about half an inch off the top), and peel away tough outer leaves, leaving just the soft inner leaves. 2. Bring a shallow pot of water to a boil, insert a steamer tray, add trimmed artichokes, cover and steam for about 8 minutes. Remove ...

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