More artichokes and deep-frying this week. But unlike our Rapini Fritto Misto, this recipe is as easy as deep-frying gets, and the results are one of the best ways you can enjoy artichokes. The only challenge is getting the baby artichokes.
Baby or “spring” artichokes are simply small artichokes that have yet to develop tough leaves or thorns and can be eaten (mostly) whole. You can find them at the farmers market early in the spring and fall growing seasons. The problem is that artichokes grow so quickly that sometimes our local farmer/supplier can’t pick enough of the baby artichokes to meet demand. And there is plenty of demand from chefs and home cooks (and the growers wisely keep some for themselves). So far we have detected a pattern that if it’s warm and sunny the artichokes will be bigger and we will miss out on the baby artichokes. If it is cold and rainy we seem to have better supply. But this is a small, local sample, so who knows?
Happily, last week we scored some absolutely beautiful baby artichokes that were no more than 2 inches in size. We normally cook the baby artichokes with potatoes. But this week we decided to try a recipe Carolyn saw on TV. Ina Garten of Barefoot Contessa, again. But Ina and Alice Waters rarely let us down with their veggie recipes, so we decided to give this one a try. Continue reading