Artichokes are my favorite vegetable, with peas and fava beans close behind. Maybe it’s no surprise that my thorny disposition has always drawn me to them. But as I mellow with age, it makes sense that I’ve developed a special fondness for the gentler baby version. Living back in Northern California, with easy access to Bolinas’ coastal baby artichokes, has made them a bigger part of my kitchen life lately—perhaps with no real connection to my thorny nature despite the fact that I too am much easier to handle these days— depending on who you ask.

What’s true about artichokes is that they take a certain kind of person to bring them to the table.  I want you to have the courage to be that person. There’s no denying that eating artichokes—both regular and baby—requires some effort. But despite their intimidating reputation, these little thistles are surprisingly easy to work with if you have a few basic artichoke skills. This is my attempt to provide just that, along with a few simple recipes—including how to prepare them for different uses, like enjoying them marinated and cold straight from the fridge.

Baby artichokes are part of the thistle family which means botanically they are related to thorny plants. Artichokes  as we know them are a domesticated variety of wild cardoon thistles, which have spiky leaves and stems. Some larger artichoke varieties even develop small thorns at the tips of their leaves. Baby artichokes are generally tender and easier to handle.

Baby artichokes grow on the same plant as full-sized artichokes but develop lower on the stalk, closer to the base. Because they are shielded from direct sunlight, they remain smaller and more tender. These secondary buds form as part of the plant’s natural growth cycle, sprouting after the central, larger artichoke has matured. Unlike their larger counterparts, baby artichokes don’t fully develop the tough inner fuzzy choke, making them entirely edible once the  hard outer leaves are removed. Their size and tenderness make them one of the easiest and tastiest delicacies of spring and late fall.

When buying baby artichokes, look for firm, compact, tightly layered chokes with vibrant green leaves. If they are soft, dried out, or have excessive browning its likely a sign of age and dehydration. A slight purple hue on the leaves is normal and often indicates freshness.

Baby artichokes are typically in season during the spring and early summer, though in mild climates like California, they may be available for a longer stretch including late fall. Store them in the refrigerator, ideally wrapped in a damp paper towel inside a breathable container, to maintain their freshness and moisture.

Cleaning and prepping baby artichokes is much simpler than one might think, but like their larger counterparts, they oxidize quickly. That’s why it’s important to have a bowl of cold water with lemon juice ready before you start—this helps prevent browning as you work. I like to keep a few halved lemons to rub directly onto freshly cut artichokes for extra protection against oxidation while I work on prepping them.

1. 1. Trim the stem – There are a few ways to approach this. I prefer to trim just a little off the end to freshen it up while keeping most of the stem intact. I also like to peel away the tough outer layer with a paring knife, as the inner stem has a wonderfully tender flavor. Some people choose to remove the stem entirely. I find it too good to waste.
   2. Trim the top – Using a paring knife, slice off a small portion of the top (¼ inch) of the artichoke to remove the tough tips of the leaves. I immediately rub the cut surface with a halved lemon to prevent browning and gently loosen the tight inner leaves to help open up the artichoke a bit.
   3. Remove tough outer leaves – Peel away a few of the darker, tougher outer leaves until you reach the tender ones beneath. I like to use a paring knife to carve them off slightly, shaping the artichoke as I go. Be careful not to remove too many—you want to stop once you reach the light green inner leaves. Use the paring knife to create clean lines from leaf to stem, keeping as much of the tender, edible part intact as possible.
   4. Soak in lemon water – Immediately submerge the prepped artichokes in a bowl of cold lemon water as you work to prevent oxidation. I squeeze fresh lemon juice into the water and also toss in the squeezed lemon peels to extract even more citrus while they soak. This keeps the artichokes vibrant and fresh while you finish prepping the rest.
   5. Cook – Regardless of how you plan to use them, I find it easiest to steam or boil them first as a sort of pre-cook. I pour the entire bowl of lemon water, along with the prepped artichokes, into a large stockpot fitted with a steamer basket. Then, I steam them until they’re tender and easily pierced with a knife. This method makes them more versatile for whatever dish comes next. At this stage you can cut and slice them and grill them or use them as desired or marinade them and refrigerate them for later use in salads, risottos and pastas.
   6. Artichoke Stock –Use the outer leave sand any stems you cut off to make a flavorful artichoke stock for risotto, soups, or sauces. Simply add the leaves and stems to a pot of water with garlic, salt, and any other aromatics you like. Simmer for about 30 minutes, then strain for a light, subtly earthy broth.

Mint Marinated Baby Artichokes

Makes 24 marinaded artichoke halves

The labor of love that is baby artichokes—it’s worth it. Taking the time to prep a big batch of these mint-marinated beauties means you’ll have a fridge full of effortless earthy spring flavor at your fingertips. Mint is the perfect companion for artichokes, amplifying their delicate sweetness and making them taste ultra-fresh. Use them to brighten pastas and risottos, toss them on the grill for a smoky twist, or serve them simply as part of an antipasto spread. Or just snack on them straight from the refrigerator. Make sure you use a good quality olive oil!

Ingredients

3-4 lemons
12 baby artichokes
½ cup extra virgin olive oil
2 teaspoons Maldon salt (or Herbal Roots salt)
3 cloves garlic
¼ cup loosely packed chopped mint leaves

Directions

Prepare and steam the baby artichokes according to the preparation instructions, reserving one lemon for the marinade. While the artichokes are still warm, cut them in half and place them in a mixing bowl. Drizzle with olive oil, season with salt, and use a garlic press to add the cloves of garlic as well as the chopped mint.  Gently mix everything together. Refrigerate until ready to use.

Baby Artichoke & Fava Leaf Risotto

Serves 4-6

The  delicate flavors of baby artichokes are the highlight in this easy-to-make risotto, perfect for those lingering cold spring days when comfort is still a necessity. The combination of earthy artichokes, bright mint, and tender fava leaves creates a dish that feels both fresh and deeply satisfying. The risotto should be creamy when finished, but keep in mind that it will thicken quickly as it sits. Serve it on warmed plates to maintain its luscious texture

Ingredients:

2 tablespoons extra virgin olive oil
2 shallots, finely chopped
2 tablespoons finely chopped fresh mint leaves
Zest of 1 lemon
2 cups Arborio rice
2 teaspoons of Herbal-Roots spring salt or 1 teaspoon regular salt
¾ cup dry white wine
Juice of 1 lemon
6 cups artichoke stock (made from the outer leaves of baby artichokes, simmered in salted water)
1 cup tender fava leaves, roughly chopped
6-8 Mint-Marinated Baby Artichokes, halved
¾  cup grated Parmesan cheese
2 tablespoons unsalted butter
½ teaspoon salt
1 teaspoon cracked white pepper

Directions

Heat the stock in a pan and keep it warm while you prepare the risotto. In a large, heavy-bottomed pan with a lid, preferably a sauté pan, heat the olive oil over medium heat. Add the shallots, fresh mint, and lemon zest, sautéing until fragrant and softened, about two to three minutes. Stir in the Arborio rice, coating it well in the oil, and cook for about two minutes until it smells nutty and slightly toasty. Pour in the white wine and stir until absorbed, then add the lemon juice.

Ladle in the warm artichoke stock, about half a cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy but still al dente, about twenty minutes. Turn off the heat and stir in the butter, Parmesan, fava leaves, and mint-marinated artichokes. Season with salt and pepper, cover, and let sit for a few minutes before serving to allow the flavors to meld.