Storage: Store baby artichokes in a plastic bag in your refrigerator.
Shelf Life: Up to a week.
Trim off the stem, top half inch, and tough outer leaves (keep peeling off leaves until you see the lighter-colored inner leaves), then steam, sauté or boil. They can be blanched in hot oil, then deep fried, and you can also grill them after par-cooking by steaming or boiling…they’re just the right size for kabobs!
Pair baby artichokes with any artichoke-friendly flavors like butter, olive oil, garlic, white wine, tomatoes, lemon, boquerones or aioli (how to make aioli).
Baby Artichoke Recipes
