Recipe: <!-- -->Pan-Seared Baby Artichokes<!-- -->
Luscious baby artichokes have edible stems and centers (“chokes”), making them easier to prepare but just as delicious as full-size globe artichokes. This recipe pairs them with crisped capers,...
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Ingredients
- 1 1/4 pounds baby artichokes (about 14 to 16)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons drained capers, patted dry with paper towels
- 1 shallot, finely chopped (about 1 tablespoon)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red chile flakes
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 2 tablespoons coarsely chopped fresh dill
- Zest of 1 lemon
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