Baby artichokes inspire a fervor almost unrivaled by other springtime produce. Sure, ramps have their devotees and noses are wrinkling in bathrooms across the nation right now over love of asparagus, but cooks go pretty nuts for baby artichokes, too. If you’re not so impassioned, it might be hard to imagine what causes such devotion, apart from the general cuteness of miniaturization. Me? I like ‘em for the purest reason of all: laziness. They’re about a squazillion times easier to deal with than their full-grown brethren.
To wit: prep time for 10 baby artichokes, including rubbing the cut sides with lemon juice, was somewhere in the neighborhood of five minutes. Try trimming that many full-grown artichokes in the same amount of time. OK, maybe you’re a champion artichoke-trimmer for all I know, but I’d still be in the kitchen, weeping and cursing my bright idea for a meal.
Unfortunately, the weekend weather didn’t cooperate enough to allow me to grill these, […]