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.