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.
Artichokes are sauteed slowly with garlic then baked in a buttery bath smothered with Mozzarella and Parmesan cheeses.
- Fill a large bowl with water and squeeze the lemon juice into it. Trim the artichokes of all the tough inedible portions of their leaves. If using baby artichokes, cut in full-size, cut into 4 pieces. Drop the cleaned artichokes into the lemon water.
- Add 2-3 tablespoons of oil to a large skillet and heat over medium heat. Add the garlic cloves and artichokes, cook about 20 minutes, stirring often until artichokes are browned. Once the garlic turns brown remove it. Season with salt and pepper.
- Preheat oven to 400 degrees F. Use 1 tablespoon of butter to grease the bottom of an 8x8 inch casserole dish. Spread out the artichokes and juice from the pan. Sprinkle with half of the parmesan, cover with mozzarella slices, sprinkle with remaining Parmesan. Dot the tops of each one with a generous dab of butter.
- Bake 20-25 minutes or until the mozzarella melts and starts to brown. Serve immediately with crusty Italian bread to sop up the buttery juices.