Ann Pittman Ann Pittman
April 22, 2014

Spring is prime time for baby artichokes—those tender beauties with their nutty flavor. Our editor recently used them on a pizza, microwaving them first for 5 minutes to ensure they got fully tender. Roasting is another great way to cook them; serve as a side dish, or toss with pasta and olive oil for a main (Try Pan-Roasted Artichokes with Lemon and Garlic).  And though we love full-grown artichokes, there’s a special place in our hearts for these little ones; they’re quicker to cook and prep, making them totally doable on even a busy weeknight. Here, Test Kitchen Manager Tiffany Vickers Davis shows how to prepare these babies.

Inspired? See 20 of our favorite Artichoke Recipes.

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