Baby Artichokes with Garlic Breadcrumbs

Today I was gifted with baby artichokes. The very small baby artichokes are cool because the choke has not yet developed, so there's less waste. This simple vegan recipe combined trimmed artichokes with garlic, lemon, olive oil and white wine with a topping of whole wheat garlic breadcrumbs. For a non-vegan version, some crumbled goat cheese would make an excellent addition.

Baby Artichokes with Garlic Breadcrumbs
5 small baby artichokes
water with lemon juice and salt
2-2.5 TBS olive oil
sea salt (I used fFleur de Sel)
juice of 1/2 meyer lemon
4 small cloves garlic, minced
3 TBS white wine (I used Pinot Grigio)
1 slice whole wheat bread, crust removed


First trim the artichokes: remove the outer bottom leaves, remove the stalk and cut off the top 1/2" of leaves. Remove any lower leaf tips with kitchen scissors. Cut artichokes into quarters lengthwise. Place the cut artichokes immediately into a saucepan with cold water with lemon juice (to avoid discoloration) and salt. Place saucepan on the stove and bring water to a boil. Boil until artichokes are just tender (about 5 minutes). Drain and rinse with cold water to stop the cooking.

Heat 1-2 TBS olive oil in a saute pan and cook 2 small minced garlic cloves with a pinch of sea salt until just starting to brown. Add the drained artichokes and saute quickly over medium hot heat for a couple of minutes. Add the white wine and cook until evaporated. Remove from heat and toss with lemon juice and another pinch of salt. Place in an oven proof dish.

Turn on the broiler.
Break the bread into small pieces and process along with two small garlic cloves to fine breadcrumbs. Heat a little olive oil in a saute pan and toast the breadcrumbs until light brown.

Top the artichokes with breadcrumbs (add crumbled goat cheese at this point, if using). Place on lower shelf of oven and broil until lightly browned.

Serve immediately!