Baby artichokes have no developed fuzz or fibrous leaves in the center. So, with careful trimming, the artichoke is completely edible.
- 8 fresh California baby artichokes
- 1 quart water
- 1 lemon, juiced
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 4 peppercorns
- ½ pound angel hair pasta
- 3 tbsp olive oil, divided
- 3 eggs, beaten
- 2 cups heavy whipping cream
- ¼ cup grated Parmesan cheese
- 1 tbsp fresh basil, chopped or 1 tsp dried basil crushed
- 1 clove garlic, minced
- salt and pepper, to taste
- 1 medium tomato, chopped
- ½ cup sautéed mixed mushrooms
- Prepare artichokes: bend back outer petals until they snap off easily near base; continue to snap off petals until leaves are half green at top and half yellow. Slice off green portion of leaves.
- Cut the stem level with the base and trim any remaining dark green from the base then cut artichokes in half.
- Cut out any purple or pink inner leaves. If the interior is white, the entire artichoke is edible.
- In a large pan bring water, lemon juice, carrot, celery and peppercorns to a boil.
- Add artichokes and cook until tender, about 7 to 10 minutes, remove artichokes from liquid and cool.
- Cook pasta in boiling water until al dente; rinse in cold water and drain.
- Toss with 1 tablespoon of olive oil; set aside.
- Beat eggs with heavy cream, Parmesan cheese, basil, garlic, salt and pepper. Stir in cooked artichokes, pasta, tomato and sautéed mushrooms.
- Heat remaining 2 tablespoons olive oil in large skillet. Pour in egg mixture. Cook on one side until golden brown and turn to brown second side.
- Cut into 4 wedges. Garnish with fresh herbs, as desired.
Yield: Makes 4 servings.
Courtesy California Artichoke Advisory Board