The best part of spring, in my humble opinion, is when the fresh, new crop of seasonal vegetables grace us with their presence at the market. When I start to see artichokes, spring onions, English peas, asparagus…I know there is light at the end of the winter tunnel. Artichokes are one of my favorite spring vegetables, especially baby artichokes because they are so easy to prepare. They don’t have the tough fibrous choke that the larger ones have, and for the most part, can be eaten whole. Just trim the tops and a few outer layers of the leaves, and they are good to go. You can roast them whole or split them in half, eat them as a side dish, or do what I did: roast garlic with the artichokes, toss with pasta, sun-dried tomatoes, and goat cheese for a complete meal.
[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
Roasted Baby Artichokes
- 12 baby artichokes
- 8 garlic cloves peeled
- 1/4 cup olive oil
- 1 tsp lemon zest
- salt pepper to taste
- Pre-heat the oven to 400º. Trim the artichokes: cut 1 inch off the top of the leaves, remove a few layers of the tough outer leaves until you reach the light green leaves, and with a pairing knife trim the stem up to the base of the artichoke. Add the artichokes and garlic cloves to a small baking dish. Toss them with the olive oil, lemon zest, salt and pepper. Cover with foil and roast for 35 minutes, uncover and cook for 5 more minutes.