Roasted Baby Artichokes

Aug 10, 2020

Roasted Baby Artichokes with Garlic and Parmigiano Shavings

“Make these in the spring, when new-crop baby artichokes are available. Look for ones that are no longer than 1 ½ inch. Their sweet flavor takes on a nutty edge when roasted. Good alone, these chokes are also nice with pork or chicken. Leftovers can be added to pasta or white beans,” says Sasha Muniak, founder of Mangia.
1 ½ to 2 pounds whole baby artichokes
2 tablespoons fresh lemon juice
2 or 3 garlic cloves
¼ cup extra-virgin olive oil
Salt
Freshly ground black pepper
½ cup Parmigiano-Reggiano cheese shavings
½ cup coarsely chopped flat-leaf parsley
  1. Trim the artichokes by removing the tough outer leaves to expose the more tender pale green leaves underneath. With a paring knife, trim around the stems and cut off the ends of the stems and the tops of the leaves. Put in a bowl of water with 1 tablespoon of the lemon juice. 
  2. Bring a pot of lightly salted water to a boil. Preheat the oven to 375 degrees F. Meanwhile, mince the garlic. 
  3. Drop the trimmed artichokes into the boiling water and cook for about 5 minutes to soften. Drain. When cool enough to handle, cut each artichoke in half through the core. In a large bowl, combine the artichokes with the minced garlic, olive oil, and salt and pepper to taste. 
  4. Place the artichokes on a baking pan and roast until they are crisp and brown on the outside and cooked through about 15 minutes. 
  5. Let the artichokes cool; then toss them with the Parmigiano shavings, remaining 1 tablespoon of lemon juice, and the chopped parsley. 
Prepping in advance: The artichokes can be cooked early on the day of serving. Toss with olive oil just to coat, cover, and refrigerate. Remove 1 hour before serving and add the cheese, lemon juice, and parsley. 

Check Out These Related Posts

Fried Squash Blossoms with Ricotta and Honey

Fried Squash Blossoms with Ricotta and Honey

Squash blossoms signal of the arrival of summer. The bright orange blossoms come from summer squash plants like zucchini and are typically served as a stuffed and fried savory appetizer. In our version, we've made it into a dessert, with its delicate battered and...

read more
Shaved Summer Squash with Quinoa and Feta

Shaved Summer Squash with Quinoa and Feta

Unlike hardy winter squash is harvested while the exterior is still tender, and can be eaten rind, seeds, and all. The first time I saw the multitude of varieties of these colorful squash, I excitedly bought as many as I could, from bright yellow crookneck squash, I...

read more
Mac and Cheese

Mac and Cheese

Mac and cheese need no introduction. It is childhood in a casserole dish. As an adult, you'll find it still hits the spot when you're craving a taste of comfort. IN my version, the penne pasta gives a firm chewy bite, while the delicate panko (Japanese breadcrumbs)...

read more
})();