Recipe: Baby Artichoke Saute with Pasta

BABY ARTICHOKE SAUTE WITH PASTA

8 to 12 baby artichokes
3 tablespoons lemon juice or vinegar
1/4 to 1/2 cup olive oil
1 small to medium onion, chopped
3 cloves garlic, minced
1 cup halved cherry tomatoes
1/2 cup sliced green onions
1 tablespoon lemon juice or balsamic vinegar
FOR SERVING:
Hot, cooked pasta (tomato or spinach fettuccine or linguine, or farfalle or penne)
Shredded parmesan or Romano cheese

Prepare baby artichokes by cutting off the base of each artichoke and dropping them into a bowl of cold water with three tablespoons lemon juice or vinegar added to keep them from discoloring. Remove the leaves around the base of each artichoke by peeling back and snapping them off until you reach the leaves that are yellow at the bottom. Cut off top of each artichoke and discard.

Drain artichokes well and pat dry. Cut them into quarters.

Heat olive oil in a large skillet over medium-high heat. Add artichokes, onion and garlic and cook and stir until artichokes begin to brown, about three to five minutes.

Stir in tomatoes and green onion and cook until heated through, about two to three minutes, stirring frequently.

Sprinkle with lemon juice or balsamic vinegar. Serve over hot, cooked pasta and sprinkle with cheese.

Note: Baby artichokes can be boiled, steamed, microwaved, grilled, roasted and deep-fried.

Makes 4 servings
Source: The Times-Picayune 2000