Formerly vanilla.com | CheckoutCart
I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Artichoke Saute with Honey Mustard Sauce

Artichoke-Saute-1-IMG_3499

 If you are fortunate enough to live where you can get the small artichokes, here’s a delicious recipe for you. And if you can’t get baby artichokes, check your market for frozen artichoke hearts. You can substitute two packages of frozen artichokes for the fresh ones. They won’t be quite the same, but they’ll most certainly be tasty.

In 1985 my first cookbook, The Artichoke Cookbook (Celestial Arts) came out and was a big hit on the Central California Coast where artichokes are grown. I did demos in markets for the Artichoke Advisory Board and on stage at the Artichoke Festivals in Castroville. This was one of the most popular recipes as the little artichokes are especially sweet and delicious. In fact, one year just before Easter, I sold a specialty food market out of the little artichokes and they sent someone off to the other markets in the region to round up more artichokes as everyone wanted to make this with their Easter roasts!

 cut-baby-artichokes-IMG_3498

The only trick you need to know is how to properly prepare the baby artichokes. If you have them, put on a pair of thin culinary gloves. This isn’t a prerequisite, but it will save your fingers and nails from being stained. You need to peel the baby artichokes by hand to the pale green and yellow leaves. The hearts are not fully developed, so there’s no need to scoop out the “fuzz.”  Next, using a knife, cut off 1/3 of the tip of each baby artichoke and  carefully go around the base and remove any remaining dark green. If the baby artichoke is on the large side, cut it in half or quarters.

In the recipe above I substituted pine nuts for the almonds.  Use whichever you prefer. Pistachios would also be a nice nut to use.

Look Delicious?
Pin it for the world to see!
Patricia Rain
Follow me

Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
Follow me

Latest posts by Patricia Rain (see all)

Tags: ,

Related Posts

Leave a comment

Comments links could be nofollow free.

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

Newsletter Signup


The Vanilla Company