The town of Castroville, located in California’s central Salinas Valley, produces and ships more artichokes than any other place in the United States. Known as “the artichoke capital of the world,” the town features a giant steel artichoke statue and hosts an annual festival dedicated to artichokes. The peak season for both large and baby globe artichokes is in the spring.

This recipe features baby globe artichokes, which are about two inches long and grow on the lower branches of the same plant as large globe artichokes. The shade keeps these artichokes small. After removing the tough outer leaves, the tender inner quarters can be eaten. Baby artichokes are ideally served hot alongside grilled entrees or chilled as appetizers and first courses. They pair well with olives, roasted peppers, and crackers.

Braised Baby Artichokes

Serves 4

1 1/2 pounds baby glove artichokes (about 16)

2 tablespoons olive oil

2 medium shallots, finely chopped

1-pound plum tomatoes, peeled and coarsely chopped

2 medium cloves garlic, minced

1 cup dry white wine

1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried

1 teaspoon finely chopped fresh basil or 1/2 teaspoon dried leaf

1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried leaf

1 teaspoon finely chopped fresh thyme or 1/2 teaspoon dried leaf

Salt and black pepper

2 tablespoons finely chopped parsley, for garnish

1. Clean artichokes by removing all green outer leaves and trimming 1/4 inch off top and bottoms. Cut artichokes in quarters so they are uniform.

2. Heat olive oil in a large skillet over medium heat. Add shallots and saute for 2 minutes or until softened.

3. Add artichoke quarters and continue sauteing until lightly cooked on all sides.

4. Add tomatoes, garlic, wine, and herbs. Bring to a boil. Partially cover, reduce heat to medium-low and simmer for 45 minutes to 1 hour, stirring occasionally, until artichokes are tender when pierced with a fork. Add salt and pepper and taste for seasoning. Garnish with fresh parsley and serve immediately, if serving warm. Otherwise, cool and refrigerate.

Advance preparation: The artichokes may be kept up to one day in the refrigerator. Serve chilled as a first course or as part of a variety of vegetable salads. Taste for seasoning, as chilling may reduce their piquancy.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.