Pan-Roasted Baby Artichokes

I steamed the quartered chokes for 5 min as someone suggested. Then drained, dried in a towel, and then sautéed per the recipe. OMG, so good! Kind of time consuming on the prep but so worth it.

Finally, we made amazing small roasted artichokes after trying for years. Totally agree with the reviewer who steamed them first and trimmed the heck out to the artichokes. Plus, they need to be high quality and fresh.

Delicious as written.

Hmmm, maybe not my bag. Yes probably should have taken off more outer leaves but still a little goes a long way. I like the idea one reviewer had of using as an accompaniment to other dishes. Am planning to make a wedge salad, so will add it to that.

1. Steam first, then sauté: Steaming the artichokes beforehand (for about 5 mins) and then proceeding to pan-roast can be quite helpful for texture. After trying it both ways multiple times, I always steam beforehand now. 2. Peel chokes adequately: I find that I need to peel quite a few layers of leaves off the chokes, really getting down to the palest leaves, or else I end up with too-chewy outer leaves that ruin the experience of eating these. When it goes right, it can be incredible!

So, I really failed this recipe. First, I didn't remove enough of the rough leaves. Second, in the flurry of company arriving (and the first dinner party since covid in March 2020), I forgot to add the garlic, parsley, salt, pepper, and red pepper flakes. But I did add the splash of red wine vinegar. I would make them again, but not unless I actually follow the recipe. What a concept!

This is excellent. Tastes as good as a restaurant. Agree with other as there is a lot of olive oil splatter so be prepared. I halved the recipe which was a good appetizer portion for two people. Otherwise made exactly as recipe instructed and it was perfect...maybe a little extra lemon for brightness. That's it.

These were delicious. We ate them room temperature with a little red wine vinegar. You do NOT need that much oil--just thoroughly coat the bottom of the pan. I halved the artichokes longwise instead of quartering them. Next time I'll omit or reduce the red pepper. Large flakes of sea salt at the end are a nice touch.

I had tiny baby artichokes and this worked so well! Used considerably less oil than called for. I also sprinkled with the recommended red wine vinegar and that was a wonderful surprise - delicious. This is far and away the simpliest, quickest method for fresh artichokes I've ever tried. I'll be repeating this whenever I can get my hands on baby artichokes.

I think I don't like how artichokes respond to frying. It makes the leaves very tough and chewy - I've had them fried in Rome and they came out the same way. So I guess its not so much the recipe I'm giving one star to - its the method. I wouldn't recommend these.

Cook in the bottom of a deep pot to make less mess

Ate these piping hot with the vinegar splash. Scrumptious!

Perfect! I am completely in love with this simple preparation....perfect exactly as written. The artichokes are utterly delicious with a great, slightly al dente texture, unlike when steamed, boiled. But yet it doesn't "over-roast" them as when high-heat oven-roasted. Yup, cleaning them takes a few minutes but SO well worth it. Fresh artichokes rule! Great as an appetizer, side dish, salad infgredient. Highly recommend. And David Tanis is wonderful.

This is really delicious. As suggested, I served with a sprinkling of red wine vinegar which was a brilliant touch. Be forewarned though - it is a real pain (and time consuming) to trim the artichokes to ensure that you're not left with chewy inedible parts. Also I had quite a bit of olive oil splatter from this recipe. All worth it though - I've made the recipe three times in the past few weeks to take advantage of the availability of baby artichokes at this time of year.