I have to admit, for years I stayed away from cooking artichokes. I was a little intimidated as they seemed like a lot of work and I wasn’t exactly sure how to prepare them. Until I found a recipe for roasted baby artichokes and I was hooked. Unlike big artichokes, baby ones don’t have an inedible, prickly choke, so they can be eaten and prepared whole, which makes the whole process much more enjoyable! This roasted baby artichoke recipe couldn’t be easier or more delicious. They are the perfect spring snack or side dish. Enjoy!
- juice from 2 lemons
- 8 baby artichokes
- ½ teaspoon salt
- 2 tablespoons olive oil
- fresh ground pepper
- Preheat oven to 425°.
- Fill a large bowl with cold water and add lemon juice. Add squeezed lemon halves as well. Set aside.
- Cut off the top ½ inch of each artichoke. Cut off stem of each artichoke to within 1 inch of base and peel stem with a vegetable peeler. Remove the bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Place artichokes in lemon water.
- Drain artichokes and pat dry with paper towels. Place on baking sheet and toss well with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and bake for 15-20 minutes until they are golden brown and crispy on the edges, tossing a few times throughout.
- Remove from oven, taste for seasonings and serve warm or room temperature.
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