Baby artichokes are much easier to prepare than the large ones, as they can be eaten choke and all. For ease of serving, these vegetables may be tossed with the roasted potatoes (see Green Olive, Lemon and Garlic-Roasted Leg of Lamb with Potatoes and Pan Gravy ) for a delicious all-in-one side dish.

　　

Ingredients

Serves 6

　　1/2 pound shallots

　　3 pounds baby artichokes (20 to 30)

　　2 tablespoons olive oil

　　1 tablespoon unsalted butter

　　1/2 cup chicken broth

　　1/2 cup dry white wine

　　1 tablespoon chopped fresh flat-leafed parsley leaves

　　

Step 1

Halve shallots lengthwise. Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds. Cut off top third of each artichoke and discard. Trim stem ends and halve artichokes through stems.

　　

Step 2

In a large heavy skillet heat oil and butter over moderately high heat until hot but not smoking and sauté artichokes and shallots, stirring occasionally, until golden. Add broth and simmer, covered, 15 minutes, or until artichokes are almost tender. Add wine and boil, uncovered, until liquid is evaporated.

　　

Step 3

Toss braised vegetables with parsley and season with salt and pepper.