Sautéed Baby Artichokes
Hi Friends!
I'm sure most of you are aware by now that I'm pretty much bat shit crazy for artichokes. I was recently up North in Santa Cruz and to get there and back from Santa Barbara, you have to drive through Castroville, CA, "The Artichoke Capital of the World." Naturally I HAD to stop!
I pulled up into a dirt parking lot at about 9am. I was warmly greeted by a short, darling Hispanic woman. I told her Artichokes were my favorite vegetable and that I started eating them when I had just 2 front teeth. She proceeded to tell me that she had "JUST" the treat for me! I knew we would immediately be friends. She walked me down an aisle in her farm stand, I'm sure that's what heaven will look like. Floor to ceiling artichokes! "Yes, yes, yes!!" I exclaimed, which was pretty awkward because it was so early, she may have suspected that alcohol was involved already but I promise it was not! Just pure excitement. For under $10, I escaped with 4 giant frost kissed, 6 medium heirlooms and 10 minis. To boot, I got artichokes in my CSA box this week!
It's needless to say, I'm a happy girl. Below is a great and VERY simple recipe for the little guys.
Ingredients
- mini artichokes - 10, (this is enough for 2)
- Fatworks grass fed tallow (coconut oil is okay here too, but the tallow is RIDIC!) - 2 tbsp
- chives - 10 sprigs, diced
- Salt and pep
Instructions
- Prep the artichokes by peeling away the tough outer leaves. I'd say about 3 in all around, don't be shy here.
- Trim the tip and the stem at the bottom
- Quarter them
- Heat a cast iron skillet with the tallow
- Add the chokes and sautee for about 15 minutes or until they start to get crispy
- Add the chives and serve hot!
Live to Thrive,
Lauren
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