Artichoke Ciambotta

Time 1 hour
Yields Serves 4 to 6
Artichoke Ciambotta
(Bob Chamberlin / Los Angeles Times)

To trim the artichokes down to the heart, bend the dark green outer leaves back until they snap off near the base. When you reach the center cone of pale, tender leaves, cut off about 1/2 inch of the pointed tops. Cut the artichokes into halves or quarters, depending on the size. The fuzzy choke in small artichokes should be tender enough to be edible, but it can be cut out with a paring knife. *


In a medium skillet, cook the onion with the olive oil over medium heat until tender, about 5 to 8 minutes. Stir in the garlic, then add the artichoke hearts and a couple of tablespoons of water. Cover and cook 15 minutes.


Add the green beans, favas and salt and pepper to taste. Cook the ciambotta until the vegetables are tender, about 20 minutes more. Stir in the parsley and serve hot or at room temperature.

This ciambotta is a good way to use the small artichokes that grow at the top of the artichoke plant.

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