I grew these artichokes from seed; they are the variety known as “Violetto.”
Sauteed Baby Artichokes Recipe
Some baby artichokes
Vinegar or lemon juice
Parmesan cheese (optional)
Peel outer leaves from artichokes, cut off end of buds to remove spines, trim stems close to base. Cut buds in half and place in cool water to which some vinegar or lemon juice has been added to prevent discoloration.
When ready to cook, remove buds from lemon water and blot dry with a towel. Heat a little olive oil in a saute pan and place buds in cut side down. Cook on medium to low temperature, turning a few times, until browning begins. Add some garlic, saute a little more to cook garlic. Add a little water and a tablespoon or two of balsamic vinegar, cover and let cook on low until tender. Serve with a little grated Parmesan cheese if desired.