We found this recipe in Chez Panisse Cooking while looking for a creative way to use some semi-impulse-bought baby artichokes. (They were from Castroville and on special at Whole Foods. Even die-hard locavores couldn’t resist.) We were initially attracted by the interesting mix of ingredients, a step up from our previous effort. Then we were intrigued by Paul Bertolli’s perplexing introduction. Telling us his mother “used marinated artichokes and a type of green Spanish olive ” he “can’t find anymore,” Bertolli goes on to say his version “doesn’t taste quite the same.” Further deepening the mystery, Bertolli merely specifies “green olives,” leaving us in the dark about what taste (oregano? metallic?) may have been missing from his version.
Left to our own devices, we chose garlic-marinated green olives. Because we like garlic. And because they were the only pre-pitted variety available at the grocery near Michelle’s office. We omitted the called-for cherry tomatoes because it’s not yet their season, but found fresh sage from some hardy overwintered stuff sprouting outside our kitchen door. The meatballs were easy, because we had some stashed in the freezer. Steve made eggy, thick noodles to go with the broth-braised chokes and meat. Without too much (OK, some) trouble, our definition of this Chez Panisse dish was done.
Should we stumble on some more baby artichokes we may very well make this again. If it’s during tomato season, we’ll probably throw some cherries into the mix and see what happens. Perhaps it’s not exactly what Mama Bertolli wanted, but we think iteration is the sincerest form of flattery. (That is how the saying goes, isn’t it?)
MEATBALLS WITH ARTICHOKES, GREEN OLIVES AND SAGE
(adapted from Paul Bertolli’s Chez Panisse Cooking)
- 1 large onion, quartered and sliced in half moon shapes
- Olive oil
- Salt & pepper
- 6 cloves garlic, sliced thin
- Juice of 2 lemons
- 1 to 1-1/2 lbs. baby artichokes
- 12 meatballs*
- 1/3 c. coarsely chopped green olives
- 1 TB coarsely chopped sage
- 1/2 c. chicken stock
Preheat oven to 350°.
Sauté onions in 1 TB olive oil until softened but not browned. Season with salt and pepper. Add 3/4 of the garlic slices and toss. Transfer to a 1-1/2 quart baking dish.
Fill a medium bowl halfway with water. Add half of the lemon juice to the water. Cut off tops of artichokes. Remove outer leaves. Cut off stems. Pare away the green parts of the bases. Cut artichokes into quarters and place in the lemon water.
Lightly brown meatballs in olive oil in a skillet. Then, set them atop the onions and garlic in the baking dish.
Drain the artichokes. Toss them with remaining garlic slices, remaining lemon juice, olives, sage, a splash of olive oil, salt and pepper.
Distribute the artichoke mixture around the meatballs. Pour stock over. Cover tightly with foil. Bake for 1 hour.
Serve with fresh egg noodles which have been tossed with butter and Parmesan cheese.
* Use whatever sort of meatballs you want. We make ours much like Conor Bofin’s recipe, with the addition of ground veal.
Gourmandistan 
What a very interesting recipe! Have never made anything even vaguely similar, but it is more than appealing. Now to wait for our spring and artichokes 🙂 !
We felt the same way when we happened upon it. And it was delicious!
That looks fantastic. I love baby artichokes – they are fantastic sliced and fried in olive oil with garlic 🙂
Thanks, M.D. Amazing what one can come up with just flipping through a random cookbook, isn’t it?
Your food always looks so classy. This is no exception. Delicious!
Aw, thanks, Greg! One day we’ll take photos of us standing at the kitchen island eating some really prosaic thing. But I’d hate to ruin the fantasy. 🙂
I’ve got to say, I’d read your blog even if I was’t a gastronaut – I love your use of language, your writing style is whimsical, creative, interesting! And, then there’s the FOOD!!!
That is soooooo sweet!
” … semi-impulse-bought baby artichokes ” I have some on my counter, the 3rd time I’ve bought some in as many weeks. I cannot pass them by when I see them. You prepared an amazing dish, Michelle, with a wonderful mix of flavors. And anything served over noodles dressed in butter and Parmesan is aces with me!
Thanks, John. We’ve gone sort of baby artichoke crazy here. I can’t believe we’re finding them at all, much less so cheap at Whole Foods. And you’re exactly right—I can’t think of a thing in the world that butter and Parmesan don’t improve.
Oh, I see, Gourmandistan gets baby artichokes (form Castroville!) while the rest of us get the softball-sized variety. Very nice for you indeed. 🙂 Sounds like a fresh take on artichokes, worth trying. Thanks. Ken
But you get the favas. I have found them only once at our Whole Foods. 😦
Ah Castroville! I spent an eventful weekend there may years ago researching a novel — ate at the Giant Artichoke, met with the Artichoke Growers Association, went to the Artichoke Festival and Parade, and danced with the Artichoke Queen. It may be my favorite thistle.
The quote in the front of my novel:
“It is good for a man to eat thistles and remember he is an ass.”
–E.S. Dallas
Of course you did! And where can one find this novel of which you speak?
I withheld publication. I feared the world may not be ready for a novel about artichokes and love.
Given what is on the bestseller list these days, I think you might want to reconsider.
I’ve seen some artichokes lately in the vegetable section of the supermarket and was wondering if I buy them what would I do with it, now I have the answer.
As long as they’re the tiny ones, Raymund. Otherwise, you’d have a long de-choking assignment ahead of you!
Love everything about this, except the olives. I just don’t like olives. Not even one little bit. I can do black olives, but not green olives. The artichokes might persuade me to overlook them, no, on second thought, just can’t do those green globes.
Ah, too bad. Just leave them out. Though they do add an extra layer in the green on green theme.
I love meatballs of any kind, with anything, and this seems extra appealing to me! I can imagine this going really well with egg noodles, yum.
Thanks, Bianca! I agree about the meatballs. We try to keep lots in the freezer for just such cravings. And they’re great on pizza, too.
I have a slight obsession over baby artichokes these days. I can not quit buying them. Seeing this recipe gives me another excuse to buy some more! Irresistible.
It’s definitely going around. 🙂
This recipe would suit our family very well as Yes!Chef! loves meatballs and I love artichokes. On the Pinterest list.