Braised Baby Purple Artichokes


  • 3 Small Purple Artichokes
  • 1 tbs olive oil
  • A splash white wine
  • 1 tbs lemon juice
  • 1 garlic clove, crushed
  • Chopped flat-leaf Parsley


  1. Wash and pat dry the artichokes, trim the ends, remove the outer leaves and cut the artichokes in half.
  2. Heat the oil in a non-stick pan over medium-high heat and add the artichokes, cut side down forming one layer. Season with salt and pepper and cook for five minutes. Then add the white wine, lemon juice and garlic and continue cooking for 3 more minutes, then reduce heat to low, cover the pan and cook until artichokes are fork tender, about 20 minutes.
  3. Remove from heat and serve artichokes warm or at room temperature, garnished with the parsley.
Vicky Skingley