No. 246: Easy Brown-Braised Baby Artichokes, Four Roast Chickens, Five Easter Side Dishes
Plus: Rustic Tarts, Farm Pop-Ups
🍋 Baby, It’s Artichoke Time
You’d be surprised at how easy baby artichokes are to prepare – there’s no fuzzy choke to remove, and you only have to peel off a few tough leaves to get to the good stuff. That’s why I pounced on them last week when I saw them at Cronig’s, on the same day I bought that butterflied lamb. What a great spring combo, I thought.
In the past I’ve shied away from highlighting baby artichokes – which are just the smaller buds at the base of an artichoke plant – because we don’t grow them commercially on the Island. But they’re such a treat, and wherever you live you’re likely to find the California baby artichokes in your grocery store this time of year. I want you to be able to take advantage of them, so I’m offering an update of a recipe from my first cookbook, Fast, Fresh & Green.