BRAISED BABY ARTICHOKES
Steps:
- Fill a large bowl with water. Halve 1 lemon, squeeze the juice into the water and drop both halves into the bowl.
- Cut off the top quarter of the artichokes with a serrated knife. Peel the tough dark green skin from the stems using a paring knife and remove the tough outer leaves until the tender inner green leaves are revealed; it should be only a couple of layers. Cut the artichokes in half lengthwise and toss into the lemon water.
- Zest and juice the remaining 2 lemons and reserve. Coat a large straight-sided skillet generously with olive oil and add the garlic, anchovies and red pepper flakes. Cook over medium heat, stirring, until the garlic is very aromatic and the anchovies have dissolved, 2 to 3 minutes.
- Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, the white wine and thyme. Season with salt and add just enough water to cover the artichokes. Bring to a boil, then reduce to a simmer. Cover the pan and cook until the artichokes are very soft, 10 to 15 minutes. Remove the lid and let the liquid reduce until it comes less than halfway up the sides of the arties, about 10 minutes.
- Remove the thyme and toss in the parsley. Swirl and stir to combine. Taste for seasoning and adjust if you need to (you probably will). Put the artichokes on a rimmed serving platter or in a bowl. Use a vegetable peeler to shave the parmigiano on top.
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
Make and share this Roasted Baby Artichokes recipe from Food.com.
Provided by GinnyP
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 180.5, Fat 0.6, SaturatedFat 0.1, Sodium 361, Carbohydrate 40.4, Fiber 20.7, Protein 12.6
ROASTED MUSHROOMS AND BABY ARTICHOKES
Steps:
- Preheat the oven to 400°F.
- Peel back the outer leaves of the artichokes until they break off at the base. Keep removing leaves until you reach the pale green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts. Cut the artichokes in half lengthwise, then put them in a baking dish large enough to hold them and the mushrooms in a single layer. Add the olive oil and lemon juice and toss to coat.
- Remove most the of the cremini stems and all of the tough shiitake stems. Remove the bottom inch or so of the trumpet mushrooms, which tends to be fibrous. Oyster mushrooms have more tender stems, so simply remove any browned ends. Slice the mushroom caps in half or into thirds. Cut the stems in half and then into pieces about the same size as the mushrooms.
- Add the trimmed mushrooms and the garlic and thyme to the baking dish. Season with salt and pepper and toss well.
- Cover the dish with foil and bake until the mushrooms have released some of their liquid and the juices are steaming, 20 to 30 minutes. Remove the foil and raise the oven temperature to 450°F. If you have a convection fan, turn it on. Continue roasting, stirring once or twice, until the artichokes are tender when pierced and both the mushrooms and the artichokes are well browned and beginning to caramelize in spots, 15 to 20 minutes. Stir in the chopped parsley. Taste for salt and pepper and add a squeeze of lemon juice. Serve hot.
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- Prepare artichokes: Mix lemon juice with cold water in a small mixing bowl. As you trim each artichoke, add it to the bowl of lemon water to prevent browning. Use a serrated knife to cut off the top 1/3 of the artichokes (with the pointy ends). With your hands, peel back the outer leaves at the base and remove until you get to the tender, lighter green leaves inside. Then use a vegetable peeler to remove the outer tough part of the stem. Trim off the very end of the stem. Cut in half lengthwise.
- Toss carrots and radishes with 1 tablespoon olive oil and salt and pepper. Spread out on baking sheet. Bake for 15 minutes.
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