I managed to procure some Violetto di Sant’Erasmo baby purple artichokes from Venice. They were exquisite. To fully enjoy the tender creamy texture of these purple beauties, I did a simple braising with white wine.
Personally, I find it a great contorno (side dish) to a florentine steak and polenta.
Serving: 2 persons as a side dish
- 8-10 baby purple artichokes
- 5 cloves of garlic
- 250ml dry white wine
- 3 tablespoons of olive oil
- Salt and pepper
- Parsley to garnish
- Prepare the artichokes: Cut the stem and the top. Peel away the hard outer petals. Cut the chokes into halves.
- Heat up a pan on medium heat with olive oil. Crush the garlic cloves with the side of a knife and stir-fry it in the oil till fragrant.
- Place the artichokes facing flat down in the sizzling oil.
- Once the artichokes are browned, pour in the white wine and cover the pan. Turn the heat to low and let it simmer for 15 minutes or until the wine dries up.
- Season with salt and pepper, garnish with parsley leaves and serve.