Artichokes were a mainstay of my Italian-American youth, so its nice to see they’ve reached mainstream American palates these days. And I love that this recipe calls for baby artichokes, which are the most tender type.
I’d modify the recipe somewhat, of course, to cut salt and fat. Leave out the salt called for and the butter. Why anyone would add butter to a dish already covered in olive oil is beyond me, one fat is enough, pick the healthier one.
And by all means do not use canned artichoke hearts, they are drenched in salt. Find fresh ones to make this a truly scrumptious dish. Here are the ingredients listed, with my changes noted:
6 cups water
2 tablespoons fresh lemon juice
2 pounds baby artichokes
2 tablespoons extra-virgin olive oil
1 1/4 pounds small red fingerling potatoes, halved lengthwise
Cooking spray (use olive oil)
1 tablespoon butter (omit this, who needs it)
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 teaspoon kosher salt (omit this, I’ve never salted an artichoke in my life)