Baby Artichokes and Farfalle

I must say, humbly, I think this dish might be one of the best things I've ever created. Seriously. I was inspired at the grocery store seeing these adorable baby artichokes and knew I just had to buy them. Aren't these the cutest baby vegetables you've ever seen?

But, then, what to make with them? A simple preparation was called for, something that wouldn't overshadow the flavor. I have to confess, I LOVE artichokes. I eat them simply steamed on a regular basis, with melted lemon-butter to dip in. Mmmm. And the kids have learned to love them too. And while I've been happy to share a whole artichoke, I think their enjoyment is about to push us to the point of needing to buy a second one for the kids to share so I can get my own back! Truthfully, except for recently discovering how amazing they taste in soup, the only think I've ever done is to steam them whole. But, presented with these adorable babies, which don't even require removing the choke, I needed to come up with a new plan.

Cooking in basics like olive oil, shallots and white wine. Matching with similarly sized pasta, and finishing with parsley and fresh tomatoes. It was amazing to discover how mind-blowingly good this tasted! The only major bummer is that after falling in love with this, it was many months before I saw them reappear in the store.


Baby Artichokes and Farfalle

1 - 1 1/2 lbs baby artichokes
1 lemon
1 large shallot or 1 small onion
olive oil
1/2 Cup white wine
1/4 lb sliced or roughly chopped tomatoes (I like campari)
1/4 C chopped parsley
8 oz (1/2 box) farfalle pasta (or substitute another short pasta)

1. Put large pot of salted water on to boil for pasta and cook according to directions.

2. Squeeze juice from lemon into a large bowl of water. Prepare baby artichokes by trimming outer leaves, base and cutting into quarters (or sixths or eighths, depending on size.) It is not necessary to clear out the choke. Drop trimmed artichokes into lemon water.

2. Heat olive oil in skillet over medium high heat. Sautee shallots and (drained) artichokes until tender 5-7 minutes. Add white white and simmer to allow it reduce.

3. Drain cooked pasta, top with sauteed shallots and artichokes. Add chopped tomatoes, parsley, salt & pepper and mix together.