Roasted Baby Artichokes with Garlic and Parmigiano Shavings Recipe by Mangia
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 inches. 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.
Ingredients
- 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
Instructions
- 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.
- Bring a pot of lightly salted water to a boil. Preheat the oven to 375 degrees Fahrenheit. Meanwhile, mince the garlic.
- Drop the trimmed artichokes into the boiling water and cook 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.
- Place the artichokes on a baking pan and roast until they are crisp and brown on the outside and cooked through, about 15 minutes.
- Let the artichokes cool; then toss them with the Parmigiano shavings, remaining 1 tablespoon of lemon juice, and the chopped parsley.
