While I sometimes think I possess the courage and ability to conquer almost any recipe that comes my way, I must confess I was a tad bit intimidated to tackle artichokes.
For me, they fell into the same category as homemade croissants, or a souffle. Technically, I could make them, but, I just wasn’t interested.
Lately though, our big fancy grocery store has had baby artichokes in produce every week. They are so much easier to prep than their mature version. Just a bit of trimming, a quick boil, then roast with olive oil and salt until golden and crispy, finished with a shower of lemon zest, kosher salt, and chopped parsley.
I am not afraid anymore.
- 4-6 baby artichokes per person
- 2 lemons, separated
- 2 tablespoons olive oil
- kosher salt
- zest of 1 lemon
- handful of fresh chopped parsley
Bring a medium sized pot of water to boil.
Preheat oven to 350 degrees.
Using a sharp knife, trim top 1/4 -1/2 inch off the top of the artichoke (some are smaller than others).
Cut off bottom stem, or trim all the sides (can be a bit woody after cooking, but looks pretty).
Remove tough outer leaves until you reach the light green to pale yellow inner leaves.
Which could be 1/3 to 1/2 the volume of the artichoke.
Rub all the cut side of each artichoke with lemon and drop into a bowl until you have trimmed them all.
Add a handful of salt to the boiling water, drop in the lemon half you have been rubbing the veg with.
Cook artichokes over medium heat, a nice light roll of a boil, for about 10 minutes, drain well.
Toss with olive oil and place on baking sheet, sprinkle with salt.
Roast 10-12 mins, or until crispy on one side, flip and cook another 6-10mins or until you have reached a deep brown color and the artichokes are nice and crispy.
Shower with zest from second lemon and then the juice of the lemon, sprinkle with salt and parsley and serve.