Super yummy recipe with one caveat: baby artichokes are notoriously difficult to predict in terms of whether they'll be tender when cooked. The recipe claims you should only have to peel off a "couple of layers" of outer leaves for a tender result. I get my baby artichokes straight from a farmer in Watsonville who I trust a great deal, and believe me I had to strip off more than a few leaves. When in doubt, you won't regret trimming more aggressively.

Looks delicious but another caveat: very high in fiber.