Pan-Seared Baby Artichokes | CookWithJames — Private Cooking Classes San Francisco

Pan-Seared Baby Artichokes | CookWithJames — Private Cooking Classes San Francisco

cookwithjames.com

Tender baby artichokes sautéed with herbs de Provence and white wine — a simple and elegant starter from California's artichoke country.

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Ingredients

  • 3 pounds of baby artichokes
  • Sea salt
  • 2 tablespoons herbs de Provence or a mix of dried oregano and thyme
  • Extra virgin olive oil
  • 1 cup dry white wine
  • 1 bowl of acidulated water (water with juice of 3 lemons)

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