I had never cooked with artichokes this small before. I had consumed many a young artichoke in restaurants, but I still wasn’t quite sure what to do with them. The results were quite good, but could definitely use some improvement. The artichokes were first cleaned up, blanched in boiling water and drained. Then in a saute pan, I heated up some olive oil, sauteed a clove or two of garlic sliced very thinly, then the artichokes for a couple of minutes, added salt and pepper then transferred them to a serving dish. Large shavings of parmesan cheese were added on top. Serve warm or at room temperature with some slices of french/italian bread. Yum. I found the artichokes a little watery either due to insufficient draining, or perhaps they didn’t need to be blanched at all.
To clean, get a small sharp knife and ready a bowl of cool water with the juice of say half a lemon squeezed into the water. The acidulated water will help prevent the artichokes from turning brown. Then simply cut off the stem and remove the tough outer leaves…
…until you get to the younger and more tender leaves inside. Throw them into a pot of boiling water for a minute or two and drain. Proceed with the recipe as described up top. Next time I might skip the blanching step and just fry them straight away… :)