Carciofi al Basilico, or Baby Artichokes with Basil

Hello Everyone!  We got so many requests for this recipe, I decided to go ahead and post it here.  You’ll love this delicious dish.

  • 18 Purple Baby Artichokes
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Minced Garlic
  • 2 tbsp Fresh Basil (chiffonade, or cut into very thin strips)
  • 1 cup Water
  • 4 Lemons
  • Salt & Pepper to Taste

Fill up one plastic container with a gallon of water, squeeze the lemons in the water and leave the lemons in the water as well.

Start cleaning the artichokes by discarding the outside leaves until you see the white part which will feel very nice and tender, make sure to cut the top part which is always very chewy and also clean the stem by using a little paring knife.

Drop the artichokes in the lemon water as you go in order to avoid the change of colors on the artichoke (if you don’t  put them in water right away they will start turning black).

In a sauce pan heat up the olive oil at full blast, drain the artichokes on a towel. once the olive oil is nice and hot, place the artichokes face down and let them get the nice and golden brown color.  Reduce the heat, add garlic, basil and cup of water, season with salt and pepper, cover the sauce pan with a lid and bring the heat up in order to let that little water boil.

Once water starts boiling reduce the heat and let it cook for about 20 minutes until the water is completely gone. Done deal…Enjoy

6 Portions

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