This might seriously be my favorite dish. I absolutely love these little guys. A restaurant in Beverly Hills also prepares a salad with these same baby artichokes, super-thinly sliced, raw or blanched (I’m not sure), with a lemon vinaigrette and shaved Parmesan cheese. Anway, this is a perfect side-dish and can be made all Dukan-friendly. It’s artichoke season so I can usually find these at my local farmer’s market. Hope you can find them too. They’re unbelievably good!
SAUTEED BABY ARTICHOKES
This is actually a large one. The first thing you have to do is clean them. The nice thing is that you can leave the choke in them because they are so young and they are completely edible.
Trim the bottom stem and cut off the tops of about a dozen baby artichokes. Then remove any really tough leaves on the outside. (It may seem that you’re getting rid of too much, but it’s well worth it if you can get down to the leaves that will become tender.) Then cut them in half.
Then place them on a steamer over water and steam them, covered, for about 30 minutes, or until nice and tender. Once they are done, throw them in a skillet with a bit of cooking spray and season them with some good kosher salt and pepper. They should get nice and sauteed like the top picture, in about 10 minutes. I like mine right out of the pan but you can enjoy them just as much at room temperature. Enjoy!!