Artichokes are sauteed slowly with garlic to develop their flavor then baked in a buttery bath smothered with Mozzarella and Parmesan cheeses. The earthy, pungent artichokes and the creamy, salty cheese couldn’t be better matched.
They offer each other a balance that is deliciously addicting!
My first encounter with an artichoke was many years ago when I was still an unadventurous, extremely picky eater. My aunt plopped the stinky monstrosity down in front of me for my very first look at an artichoke.
As I gazed at one of the ugliest things on Earth I wondered what I had gotten myself into. I was repulsed. Needless to say, I gave it right back without even giving it a chance to win my heart.
Fast forward many years to today to find me adoring them. Love will always find a way.
These buttery baked artichokes make an impressive appetizer or side dish, best made with tender, baby artichokes. The recipe can be easily doubled if needed.
Serve with crusty Italian or French bread for sopping up the rich, luxurious juices.