Go Back Email Link
+ servings
Print Pin
5 from 2 votes

Artichoke Bottoms with Green Sauce

Inspired from "The Food of Spain" by Claudia Roden
Course Main Course
Keyword Artichoke Bottoms, Artichoke Bottoms recipe, artichoke recipes
Servings 4


  • 4 large artichokes
  • 1/2 slice of white bread crust removed
  • 2 garlic cloves
  • 2-3 tbsp olive oil for frying the bread + 3 tbsp (for the mixture)
  • 1 tbsp white wine vinegar
  • 1/2 to 3/4 cup chopped Italian parsley only leaves, no stems


  • Wash the artichokes and cut off the ends of the stems. Plunge them in boiling water, cover and cook until tender, about 25 mn. (If the leaves can be pulled easily, it's done.)
  • Fry the bread and whole garlic cloves in olive oil over medium heat, until brown all over. Drain on a paper towel.
  • Place the bread and garlic in a food processor, add the vinegar, parsley and olive oil. Blend until you obtain a creamy sauce. (Add a little olive oil if it's not creamy enough).
  • Once the artichokes are cooked, drain and let cool. Then pull off all the leaves, to be eaten with vinaigrette as appetizer, as described here.
  • Carefully pull off the "fur" to get to the bottom... of the artichoke ;-)
  • Scoop some parsley mixture in the artichoke bottom and serve at room temperature.

Serving suggestion:

  • With a soft boiled egg (5 mn in boiling water) and the classic French "mouillettes", spread with some of the remaining parsley mixture. Dip away!


Age: 8-10 months, maybe before, if your child has previously tasted all the ingredients (for allergies.) Health benefits: Artichoke is an amazingly nutritious food, with antioxidants and fiber, great for the liver & digestion. Parsley has vitamin C, A, K & antioxidants, among many nutrients.
Note: for Pablo, the texture of the bottom was a little too crunchy, so I pureed it (grossly) with the parsley mixture and he ate it right up!