I'm so glad I did because this was such a perfect little meal. The artichokes were tender and perfectly acidic from crisp white wine and fresh lemon and had a beautiful anise note from freshly torn tarragon. Have you ever smelled fresh tarragon? If not, I totally recommend rushing out and buying some, if for nothing else than to let it perfume your kitchen.
With a fresh bunch of tiny radishes, a crusty roll and leftover wine, this meal sent me in food bliss. I love me some big, heavy meals, but sometimes there is nothing lovelier than a light, small dinner where you can bite into crisp radishes and scoop up delicate artichokes with pieces of bread.
Warm baby artichokes with tarragon and pine nuts
- 12 baby artichokes
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1T olive oil + extra for drizzling
- 1T fresh tarragon
- 2T pine nuts, toasted
- 1 lemon, juiced and zested
- Pinch of red pepper flakes
- S&P, to taste
- Prepare artichokes: peel away outer leaves until you reach the pale green center. Cut the tips of the artichoke as well as the stem and then halve it. Place each artichoke in cold acidulous water (water with lemon juice) until ready to cook.
- Saute shallot and garlic in olive oil on medium high until translucent. Add white wine and lemon juice/zest. Bring to a boil, then simmer. Add artichokes and tarragon, cover and cook for 15 minutes, or until artichokes are tender.
- To plate, top with a drizzle of olive oil, a bit more tarragon and toasted pine nuts. Serve warm or at room temperature.