Wednesday, June 6, 2012

Roasted Baby Artichokes

I love me some artichokes. Especially fresh artichokes. They are a lot of fun to cook with because you can do so much with them. Many people are intimidated by seeing whole artichokes in the grocery store and aren't quite sure where to start. My suggestion is to first start with the babies. They are smaller and easier to handle. This recipe is packed with flavor and is a great side dish year round!

ROASTED BABY ARTICHOKES
2 pounds of baby artichokes (about 9 little guys)
2 lemons
2 tablespoons of good quality balsamic vinegar
1/4 cup of olive oil
2 minced garlic cloves
3 tablespoons of fresh chopped parsley
salt and pepper to taste

Preheat oven to 400 degrees. To prepare the artichokes, remove the rough outer leaves and trim the stems so there is about 1 inch left. Cut off the top third of each artichoke, removing the spiky top. Split each one in half (lengthwise). Take one of your lemons and cut in half. Rub the halves over each artichoke half to prevent browning while you prepare the dressing. Move artichokes to a large roasting dish spread out with cut-side half faced up. Mix together the balsamic vinegar, olive oil, the juice of 1/2 lemon and garlic. Season dressing with salt and pepper. Pour over artichokes and roast for about 20 minutes or until tender. Move to a large serving bowl and season with the chopped parsley, salt and pepper, and the last lemon half. Yummy!!

*Side note: some of the outer layers of the artichokes may be a little tough. You can remove these leafs and scrape the yummy flesh off with your teeth, or just remove and discard entirely.

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