Roasted Baby Artichokes & Garlic

Roasted Baby Artichokes & Garlic

I know I’m starting to sound like a broken record here, but I have no time for a lengthy post today. So here’s a really, really short one!

I love artichokes. I really, really love them. But I do not like prepping them. I do not like it one bit. Too much cutting and pulling and rubbing with lemon and not enough payoff. And the choke part kind of freaks me out. (For those who have never seen it, it’s bristly and fuzzy and just plain weird.) The latest issue of Saveur has a whole section on artichokes, along with this nifty little tutorial on how to prep Baby Artichokes. When I saw how much simpler these little guys were to prep, I was sold. I bought 12 and roasted them with whole garlic cloves, olive oil and coarse salt.

These are really easy, perfectly tender and artichoke-y with just the right amount of garlicky goodness and crunch from the salt. (How’s that for made-up words?) I’ll serve these alongside a nice piece of skirt steak for a simple, delicious dinner. I suggest you do the same.

Roasted Baby Artichokes & Garlic
These would make a really, really good pasta topping. Just cut the chokes up after you roast them, toss everything with pasta and sprinkle with freshly grated Parmesan. Deeeelish!

12 mini artichokes, trimmed and prepped (see Saveur tutorial)
8 - 10 cloves garlic
1/3 cup olive oil
1 tsp. coarse salt (like Kosher salt)

Preheat the oven to 400°. Toss the artichokes and garlic with the olive oil and salt in a casserole dish, cover with aluminum foil and pop in the oven for 30 – 35 minutes, or until tender.

Serves 2 – 4 as a side.

15 Comments

  1. so, so, so tasty!

    cheers,

    *heather*

  2. try hearts of palm

  3. Yum!!! Now I just have to find some baby artichokes…it may be a little early here, yet.

  4. This looks orgasmic :-)

  5. These are so tasty looking and cute. What a perfect side dish.

  6. These look delicious! Do you eat the whole thing….? Or just scrape the leaves & eat the hear like the big guys.

  7. jessica – You eat the whole thing. Since they’re baby artichokes, they’re much more tender than the big guys :)

  8. Looks great! I just had a snack of steamed artichoke tonight and remembered seeing the baby ones in the store previously. I hopped online to figure how to make them. I love roasting vegetables. Kale is my current favorite. But I think this baby artichoke dish will be next.

    Love your site name, btw.

  9. Dude, u just did a great job.This post is really helpful.Thanks for sharing, I will feed your posts.

  10. Thank you for an enjoyable read. I was searching for stuff for my baby on Google and your website came up on search results. I’ve bookmarked your site so that I can come back and read more when I have time. Thanks very much.

  11. Substantially, the article is in reality the best on this worthy topic. I harmonise with your conclusions and will thirstily look forward to your approaching updates. Just saying thanks will not just be enough, for the fantasti c lucidity in your writing. I will instantly grab your rss feed to stay abreast of any updates. Solid work and much success in your business endeavors!

  12. Yum! I’ve got ‘em in the oven right now! Thanks for a simple and delicious recipe!

  13. Pingback: Peaces Of Earth

  14. Pingback: End of the Summer Vegetables and Recipe Ideas | Hillcrest Farmers Market

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