Baked Baby Artichokes in Sauvignon Blanc

August 2, 2009.   2 Comments.   Categories Fabulous Side Dishes, Seasonal Vegetables, Summer, Vegetarian.  

Baked Baby Artichokes in Sauvignon Blanc

Adapted from The French Market Cookbook by Joanne Harris and Fran Wade

I’ve mentioned my Northern California roots in many of these recipes.  The farm fresh vegetables found at the local produce stands and farmer’s markets are second to none.  Now that I live in Colorado, access to fresh baby artichokes at the beginning of summer is something I miss.  I could have them 100 different ways during the summer and never tire of the sweet tender flavor.  When you can find them, try this recipe for an elegant and seasonally fresh side dish.  I started with a recipe from the wonderful book, The French Market and made a few minor variations.

Ingredients:

• 12 whole small / baby artichokes
• 1/2 cup Italian parsley, chopped
• 10 sprigs of thyme, leaves removed and chopped
• 5 garlic cloves, chopped
• 6 tablespoons extra virgin olive oil
• sea salt
• freshly ground pepper
• 1 cup dry white Sauvignon or Fume Blanc (Groth or Ferrari Carrano works well)
• 1 3/4 stick unsalted butter

Preheat oven to 325 degrees.  Cut off the stalk from the base of each artichoke and pull off outer leaves.  Cut top off about 1/3 of the way down.  Scrape out the inner choke.

Stand each artichoke upright in a casserole dish.  Add equal amounts of the parsley, thyme, garlic and oil to the center of each choke and lightly season with sea salt and pepper.  Pour in the white wine and cover tightly with aluminum foil to make a seal.  Bake about 35 minutes or until tender.

Remove artichokes into 6 shallow bowls.  Place casserole dish with remaining fluid over burner on a high heat to bring to boil.  Add the butter and cook until the liquid reduces by half.  Spoon into the center of each artichoke and serve.