Springtime Artichokes - An Easter Treat

I grew up eating strange vegetables like artichokes.  Being from California, they were plentiful come Springtime.  I still can't get enough of them.   The first ones were dipped in melted butter; then came mayonnaise.   Was that the french influence creeping in?    My mother made a great stuffed artichoke with Roquefort and raisin bread.  I need that recipe!  

 When I met my wonderful husband, a whole "new way" of eating came to the table.    Instead of the large artichoke, I was introduced to carciofi,  fried in batter and sprinkled with salt.  As fast as my mother-in-law made them, they would disappear.  When the remains were placed upon the table you had better hurry to get a taste.  With such a large family, those little carciofi went quick!

Several years ago I came up with an easier method to cook these wonderful veggies.  I'm sure they're slightly heathier , too!   Give them a try if you've never had them!  Purchase the small baby artichokes.  Some stores package them 9-12 per container.  Fair warning:  If you have a large family buy more that one package!

Peel the outer leaves down until you see the softer shell.  Cut the stem end off and cut about 1/4-1/2 inch from the top portion.   Take each choke and slice lengthwise into possibly 3 pieces, if not 2.   Have a bowl of lemon water handy to place them in while cutting them all.  This is so they won't get too brown. 

Soaking in the lemon water bath

In a large skillet melt 2 Tbsp butter and 2 Tbsp olive oil.  Drain and dry the "chokes" and place them in the skillet with a little salt and pepper.  Saute and stir for 10 minutes on medium heat.  Add 1 clove of garlic (minced), 1/2 cup Parmesan (grated)  and 1/4 -1/2 cup of chicken or vegetable broth.

Almost done!

  Continue to cook and stir for another 10-15 minutes.  Serve with a little more Parmesan topping if you wish.   Mangia!

Just pop them in your mouth as appetizers.  These are also great tossed into  a simple pasta dish!