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Home » Recipes » Dinner » Sides » Simply Sauteed Baby Artichokes With Lemon & Garlic

Simply Sauteed Baby Artichokes With Lemon & Garlic

4.44 from 53 votes
By Dani Spies
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Simply Artichokes

Scroll down to watch the video!

Baby Artichokes!

Yes.  I’m yelling because baby artichokes are a seasonal gem that are so insanely delicious that the mere thought of someone not enjoying them simply because they ‘think’ they don’t know how to cook them breaks my heart.

Dramatic?  Perhaps.

But it’s true, and I really am making it my mission to get them into your belly this season.

I think the most surprising thing about working with baby artichokes is how much of the artichoke you don’t actually use.  As a matter of fact, I think it’s fair to say that 50% of the artichoke gets thrown away when prepping and the other 50% turns into these little tender nuggets that won’t last long on a plate (at least not if they are in eyes sight for me!).

If you have never worked with them before, read the directions below and watch the video.  Let me walk you through this because I really want you to have the joy of having these little gems in your belly before their season is up.

And if you have any questions or need any clarity, ASK!  Remember what your high school teachers told you; there is no such thing as a stupid question.  So ask away and then go enjoy!!

Simply Artichokes
Print Recipe
4.44 from 53 votes

Simply Sauteed Baby Artichokes With Lemon And Garlic

Course: DIET, DINNER, sides
Cuisine: American, gluten free, low carb + keto, vegan, vegetarian
Author: Dani Spies
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 servings
Calories: 236kcal

Ingredients

  • 1 lb. baby artichokes
  • 2 tbsp. extra virgin olive oil
  • Juice from one big fat juicy lemon 2 tbsp.
  • 2 cloves crushed garlic
  • Salt and pepper

Instructions

  • In a medium bowl combine extra virgin olive oil, lemon juice, garlic, and a kiss of salt.
  • Trim your artichokes. Cut off 1/3 from the top of the artichoke, trim the stem and then remove any and all tough outer leaves. You will need to remove more leaves than you think, just keep going until you see the tender inner leaves that are a nice light pale green.
  • Slice the artichoke in half and add to the lemony olive oil mixture being sure to toss each half around so it is lightly coated in the lemony goodness. *Once the artichokes are exposed to oxygen they quickly oxidize (aka turn black) so take your time, but try to work as quickly as possible 😉
  • Once you have all the artichokes prepped, heat a medium non-stick saut pan over a medium-high heat. Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.
  • Remove the lid and flip all the artichokes, add another splash of water to the pan and cover for 2-3 minutes again. Remove the lid and allow the rest of the water to evaporate while artichokes get a nice light browning on the opposite side.
  • Your artichokes are done when they can be easily pierced with a fork or knife.
  • Serve with fresh lemon and enjoy!

Nutrition

Calories: 236kcal | Carbohydrates: 25g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 284mg | Fiber: 12g | Sugar: 4g | Vitamin A: 2025IU | Vitamin C: 5.4mg | Calcium: 85mg | Iron: 3.6mg

Gluten Free, Low Carb + Keto, Sides, Vegan, Vegetarian, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

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    Recipe Rating




    Comments

  1. Katy says

    April 21, 2014 at 12:50 pm

    5 stars
    I’m so glad you posted this because you’re right – I had no idea how to prepare them! I would have passed them right by. I will definitely be trying these if I see them in the store. Would be a perfect dish to bring to a party too.

    Reply
    • Dani says

      April 22, 2014 at 5:40 am

      5 stars
      Yes it would be perfect for a party and people would be very impressed having no idea how easy they really are;)

      Reply
  2. Patricia says

    April 21, 2014 at 4:42 pm

    5 stars
    You got me turned on to so many vegetables I would have walked by many things – but what about the furry thing in the middle??? Were these too young to have produced that yet so you didn’t have to worry about it?

    Reply
    • Dani says

      April 22, 2014 at 5:39 am

      5 stars
      Yes! I should have mentioned that in the video. That’s the beauty of the baby artichoke the never develop their ‘choke’ (aka the furry hint in the middle) so you get to eat the whole thing!

      Reply
      • Deanna says

        July 21, 2019 at 3:02 pm

        5 stars
        Oh my goodness…I think I thought the very smaller artichoke would be good to use….NOT !!!

        I think The ones I chose were also too old…very hard to cut and peal away!
        I will try again with’ true baby artichokes’ , no fuzzy part to mess with either!
        Ugh!
        I am giving this a 5 star because I think it will be great when I use the right artichoke.

        Reply
        • Dani says

          July 21, 2019 at 7:32 pm

          Hi Deanna! You are 100% right – you HAVE to use the baby artichokes. The big ones won’t work, even if they are small big ones. I hope you get to try this with the small ones soon:)

          Reply
  3. Tracey says

    April 22, 2014 at 10:33 am

    5 stars
    Dani, what’s the nutritional info for this dish? Thanks!

    Reply
    • Dani says

      April 23, 2014 at 9:06 am

      5 stars
      Tracey, the reason I did not list the nutritional info was because I could not find the break down for the baby artichokes. If I find it, I’ll be sure to share:)

      Reply
  4. Peter Rabinowitz says

    April 22, 2014 at 5:26 pm

    5 stars
    You might think this is cheating a bit but there is a wonderful product out there in the frozen food section (of Shaw’s or Star Market, in The East): Birds Eye, fresh Frozen Deluxe artichoke hearts. All you need to do is thaw them and then follow Dani’s directions for the same results. There are about 12 pieces per box, weighing 9 ounces so a couple of boxes should probably equal what Dani is talking about. It is not immediately fresh veges but you could have these all year round!

    Reply
    • Dani says

      April 23, 2014 at 9:05 am

      5 stars
      Peter that sounds amazing and a great option for anyone who can not find them fresh. Thanks for sharing!

      Reply
  5. Conny says

    April 23, 2014 at 1:34 am

    5 stars
    Hi Dani,

    I was wondering if I could make these with the big ones too instead of baby artichokes? Can I cut them in quarters for example, roast them and bake them in the oven until they’re tender? I haven’t seen baby artichokes on the markets in my area yet, just the big ones.

    Reply
    • Dani says

      April 23, 2014 at 9:03 am

      5 stars
      I honestly don’t know. My guess would be that sautéed the big ones would not work (unless they were pre-steamed) but I have seen people roast whole artichokes before by warping them in foil with olive oil, lemon, garlic, and salt and cooking at 425 for 1-1.5 hours. I’ve never tried this myself but would love to give it a go.

      Reply
  6. Anara Timchenko says

    April 23, 2014 at 5:46 am

    5 stars
    Hello, Dani! Thanks for posting this! I didn’t know how to cook artichokes. Now I will definitely give it a try!
    P.S. Miss your bright lipstick!

    Reply
  7. Arlo says

    June 22, 2017 at 9:50 am

    5 stars
    Hi Dani
    I am forever in your debt !

    I first saw baby artichokes being sold from a boat on a canal in Venice, Italy years ago. They looked wonderful but I didn’t get any as I didn’t know what to do with them. We live in England but have a house in France where we spend the summer. Same story : often seen them but never tried them.
    I looked them up on the internet, found your recipe and bought some at our local market next day. Wow ! Straight to the top of my favourites’ list (yes, that’s you and the artichokes !).
    The ultimate accolade came yesterday when I served them cold (we’re in the middle of a heat wave here – it was 38 Celsius at noon yesterday) to some French friends who like their food and drink, and they went down a storm.
    Once again – so grateful to you : I understand now why you’re such an enthusiast !!!

    Reply
    • Dani says

      June 28, 2017 at 10:06 am

      5 stars
      Awe! thank you so much. I’m so glad you enjoyed them. They really are SO delicious.

      Reply
  8. Arlo says

    June 22, 2017 at 10:01 am

    5 stars
    Sorry, should have added, the point you make about throwing away all the outer leaves until you get down to pale green ones is really important. The first time I tried this, I left some that were still tinged with purple and even after cooking they were still quite tough. I know it feels quite wasteful to throw so much away, but do it – what you’re left with is just SO delicious !

    Reply
    • Dani says

      June 28, 2017 at 10:06 am

      5 stars
      very true!!

      Reply
  9. Arlo says

    August 27, 2017 at 8:41 am

    5 stars
    Hi Dani
    I cooked baby artichokes to your recipe yesterday and we had them in a risotto. They were absolutely delicious !

    Reply
  10. Trini says

    January 14, 2020 at 2:09 pm

    I absolutely love this recipe. I live in Northern Spain and have difficulty finding the larger artichokes I am used to preparing. The small ones are easy to find and this recipe is delicious.

    Reply
    • Dani says

      January 14, 2020 at 7:52 pm

      So glad you liked this one Trini! I can’t wait until artichokes are back in season here.

      Reply
  11. Frankie says

    March 29, 2020 at 9:07 am

    5 stars
    Very good recipe – simple, easy to prepare, and very flavorful.

    Reply
    • Dani says

      March 31, 2020 at 1:28 pm

      Thank you! So glad you enjoyed it Frankie.

      Reply
  12. Patty Palma says

    April 18, 2021 at 8:37 am

    5 stars
    Thank you! I love this video!
    You make it so simple ! I’ve never known what to do with baby artichokes and now I do!

    Reply
  13. Mary says

    July 29, 2021 at 10:08 pm

    5 stars
    So easy to prepare, and it was delicious! I think next time I’ll sub white wine in for the lemon juice just to change things up a bit. Thanks for the great recipe!

    Reply
    • Dani says

      October 12, 2021 at 10:02 am

      Sounds good, Mary – Thanks for sharing!

      Reply
  14. Robin Becker says

    August 24, 2021 at 8:06 pm

    Hi! I live on the North Oregon Coast, and we have a farm stand that sells them here! I feel very fortunate!

    Reply
    • Dani says

      October 11, 2021 at 9:39 am

      That’s amazing! Lucky you… enjoy them.

      Reply
  15. RaoulDukefor20 says

    August 25, 2021 at 5:51 pm

    Try using sherry instead of water in this recipe.

    Reply
  16. Claudette Geoffrion says

    September 21, 2021 at 6:22 pm

    What about the fuzzy stuff in the middle?

    Reply
    • Dani says

      October 11, 2021 at 9:46 am

      Good question… with baby artichokes you can eat the entire thing!

      Reply
  17. Christina Cargile says

    April 16, 2022 at 11:07 pm

    Are these the same as globe artichokes? That is all I can find in my area!

    Reply
    • Dani says

      April 19, 2022 at 10:13 am

      They are not the same – Globe artichokes are much larger and require different prep.

      Reply
  18. Kathy G. says

    April 25, 2022 at 7:03 pm

    5 stars
    I was looking for another way to cook artichokes because we grow them. I am in Northern California and last year we only harvested 3 artichokes for our first year. But this year so far we have had 12 artichokes. These were so yummy prepared this way. Thank you for a great and easy and fresh tasting recipe.

    Reply

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