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:
For the preparation details and cooking instructions, simply click here.