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 ...