The town of Castroville, located in California’s central Salinas Valley, produces and ships more artichokes than any other place in the United States. Known as “the artichoke capital of the world,” the town features a giant steel artichoke statue and hosts an annual festival dedicated to artichokes. The peak season for both large and baby globe artichokes is in the spring.
This recipe features baby globe artichokes, which are about two inches long and grow on the lower branches of the same plant as large globe artichokes. The shade keeps these artichokes small. After removing the tough outer leaves, the tender inner quarters can be eaten. Baby artichokes are ideally served hot alongside grilled entrees or chilled as appetizers and first courses. They pair well with olives, roasted peppers, and crackers.
Braised Baby Artichokes
Serves 4- 1 1/2 pounds baby glove artichokes (about 16)
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 1-pound plum tomatoes, peeled and coarsely chopped
- 2 medium cloves garlic, minced
- 1 cup dry white wine
- 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried
- 1 teaspoon finely chopped fresh basil or 1/2 teaspoon dried leaf
- 1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried leaf
- 1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried leaf
- Salt and black pepper
- 2 tablespoons finely chopped parsley, for garnish
