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.