Crispy Lemon Roasted Baby Artichokes Recipes

ROASTED BABY ARTICHOKES WITH A LEMON HERB BEURRE BLANC

Steps:

• Artichokes -- In a large bowl add the artichokes (thawed) and add the olive oil, lemon pepper and salt and toss well to combine. Line a baking sheet with parchment or foil and cook at 425 for 15-20 minutes until they are warmed through and starting to get brown. Remove to a serving platter.
• Sauce -- In a small sauce pan, add the white wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half. It doesn't take long 3-4 minutes is all. Add the cream and cook another 1-2 minutes -- Don't boil. Remove from the heat and slowly whisk in the butter until creamy and melted. Then add in the lemon and fresh herbs.
• Serve -- Drizzle the sauce over the roasted artichokes. If you have any sauce left, serve a small sauce container on the serving platter for people to help themselves.
• Remember all "veggies" are good with this. Asparagus, cauliflower, beans, zucchini, mushrooms, etc.
• ENJOY!

SUPER-EASY, PAN-ROASTED BABY ARTICHOKES

Steps:

• Fill a large bowl with cold water and squeeze half the lemon into it. Cut off the rough spiky tops of the artichokes and peel away leaves until the pale green leaves are exposed. With a paring knife, cut off very bottom of stem and peel dark green layer off sides of stem. Repeat with each one, dropping each cleaned artichoke into the prepared acidulated water.
• In a medium, deep heavy pot, add ½ cup water, the oil, salt, rosemary and garlic. Place over medium-high heat until oil and water mixture begins to bubble. Add the artichokes. Reduce heat to medium, cover and let cook 20 minutes, stirring occasionally.
• Remove cover, and increase heat to medium-high. Let the artichokes cook undisturbed until the bottom side begins to turn golden brown and get crispy. Once nicely colored, flip artichokes and cook until second side becomes similarly golden-brown.
• When artichokes are crisped all over, remove with slotted spoon, sprinkle with salt to taste and serve with remaining half lemon.

ROASTED BABY ARTICHOKES

Steps:

• Preheat the oven to 400 degrees F.
• Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
• Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
• To serve, top with the cheese and garnish with the parsley.

ROASTED BABY ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 425 degrees.
• Combine 6 cups water and 4 tablespoons lemon juice in a large bowl. Cut off the top 1/2 inch of each artichoke. Cut off the stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Place artichokes nin the juice mixture.
• After 2 minutes, drain artichokes; pat dry with paper towels. Combine artichokes, 1 tablepoon oil, salt and pepper; toss well. Arrange in a nsingle layer on a baking sheet. Bake at 425 degrees for 10 minutes.
• Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayo, garlic, and lemon rind in a small bowl. Serve with artichokes.