Roastedbabyartichokes Recipes

PAN ROASTED BABY ARTICHOKES

Steps:

• Fill a bowl with cold water and add the lemon juice.
• Peel off the first layer of artichoke leaves from each artichoke. Cut of the very top of the leaves and the stem, and then cut them in quarters, dropping them in the water as you go.
• Fill a deep skillet or Dutch oven with about an inch of olive oil and heat over medium heat until smoking hot. Drain the artichokes and dry them with a paper towel, and then carefully add them to the skillet (a slotted spoon works great for this). Add a generous pinch of salt and pepper and cook until the artichokes start to turn brown, stirring here and there, about 5 minutes or so.
• Add the red pepper, garlic and parsley and stir for another minute.
• Scoop out the artichokes, sprinkle with coarse salt and serve with lemon wedges.

THE MOST AMAZING ROASTED ARTICHOKES

Steps:

• Heat oven to 400°F.
• Use a knife to slice off the bottom 1/2-inch (or more, if you'd like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
• Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy "choke" in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don't poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
• Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
• Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
• Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
• Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
• Serve the roasted artichokes warm with your desired dipping sauce.

SIMPLY ROASTED ARTICHOKES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place artichokes stem-side down in a bowl and drizzle with lemon juice.
• Slightly separate the artichoke leaves with your hands.
• Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
• Drizzle each artichoke with olive oil.
• Press 1 clove of garlic into the center of each artichoke and season with salt.
• Tightly wrap each artichoke twice with heavy-duty aluminum foil.
• Place in baking dish and bake in the preheated oven until sizzling, about 1 hour 20 minutes

PAN-ROASTED BABY ARTICHOKES

Steps:

• Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
• In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
• Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

ROASTED BABY ARTICHOKES

Steps:

• Preheat the oven to 400F. Pour a tablespoon or so of olive oil in the bottom of a large baking dish and set aside.
• Prepare the artichokes. First, remove the outer layer of leaves at the base of each artichoke, and the larger, tougher deep green leaves from each artichoke by pulling them off. Cut off the top third of each artichoke, and then slice each one in half vertically, from top to stem bottom. Take a small paring knife and cut out the centre of each artichoke (some baby artichokes won't have a prickly "choke" to remove, but some will.) Remove any prickly inner leaves from the centre of each artichoke. Rub each cut surface of the artichoke with the cut half of a lemon, and place each artichoke half in the baking dish.
• Squeeze any remaining lemon juice from the cut lemon halves all over the artichokes, and drizzle with a bit of olive oil. Season with some salt and freshly ground pepper.
• Add the wine to the baking dish.
• Cover the baking dish first with a layer of wax paper or parchment paper, and then cover it with a layer of aluminum foil. (You have to use wax or parchment first, because if artichokes come into contact with aluminum, they will turn from green to grey.)
• Roast in the preheated oven for 35 minutes, then remove the wax paper and foil, and continue to roast for another 25 minutes in the oven.
• In the meantime, in a small saucepan over low heat, melt the butter and garlic slowly and gently. Once melted remove the pan from the heat and set aside. When ready to serve, you can pour the melted butter into small individual serving bowls for each of your guests to dip (or double dip) as they wish.
• Remove from the oven, and serve with melted butter and plenty of napkins! Invite your guests to tear off each artichoke leaf and dip it into the butter, then put the leaf in between their teeth and pull off the flesh. Once they get to the centre of the artichoke, the smaller yellow leaves can be eaten whole, and so can the heart of the artichoke (the best part!)

BAKED BABY ARTICHOKES

Steps:

• Cut the lemon in half and squeeze the juice into a bowl. Trim off the top half-inch of each artichoke and cut the base flat. Toss the artichokes in the lemon juice.
• Preheat oven to 400 degrees.
• Bring the water to a simmer in a saucepan, add the garlic cloves and cook three minutes. Add the parsley and cook two minutes longer, then drain, reserving the liquid.
• Mix the artichokes with the olive oil in a heavy ovenproof casserole or shallow saucepan. Scatter the blanched garlic and parsley around them. Stir in three-fourths cup of the reserved liquid. Cover and bake for 30 minutes.
• Remove from the oven and separate the artichokes from the other ingredients. Set the artichokes aside. Remove and discard three of the garlic cloves, then puree the remaining garlic with the parsley and the bread crumbs, adding another half cup of the liquid. Season to taste with salt and pepper. Pour the sauce over the artichokes and serve warm or at room temperature sprinkled with Parmesan cheese.

ROASTED BABY ARTICHOKES

Steps:

• Cut off the top quarter of each artichoke and snap off the fibrous outer leaves until you reach the yellow leaves.
• With a paring knife, trim the dark green exterior from the base of the artichoke as well as the exterior of the stem.
• Trim a thin slice from the end of the stem, then cut the artichoke in half, slicing from tip to stem.
• Drop the trimmed artichoke into a bowl of acidulated water until ready to cook.
• Drain the trimmed artichokes and toss with enough olive oil to coat lightly.
• Season with salt and pepper to taste and place cut-side down on a rimmed baking sheet.
• Roast in a 400°F oven, turning after 15 minutes, until artichokes can be easily pierced with a skewer, about 25 minutes total.
• While still hot, sprinkle with lemon juice and more salt to taste.

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.