Roasted Baby Artichokes

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 9 baby artichokes (about 2 pounds)
  • 2 lemons, cut in half
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tablespoons good-quality balsamic vinegar
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 2 cloves garlic, peeled and minced
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 tablespoon chopped flat-leaf parsley, for garnish
Directions

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.


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    These were OK but not the best baby artichokes I ever had. I am going to look for different artichokes next time. The ones I had were purple and there was little left once all the tough leaves were removed. The flavor was OK as well.
    I thought the artichokes were delicious prepared this way. I did as other reviewers suggested and tossed the artichokes in the marinade before adding them to the roasting pan. I will definitely make these again but will trim off even more of the leaves. I thought I had trimmed enough off but many on the outside were too tough to eat.
    I LOVE artichokes. My husband and I eat one a week. I steam mine and we share a big one. I've been looking for a good recipe to roast baby artichokes. They really aren't that labor intensive once you appreciate the flavor and don't mind the preparation time.
    I added some flakes of crushed red pepper to this as well and it was great. To those who had a problme with the salt not disolving and the mixture not mixing, I tossed the artichokes in the bowl with the mixture to coat and it worked out very well.
    Mixing everything together and drizzling it over the artichokes doesn't really work. Vinegar and oil don't mix, and salt doesn't dissolve in olive oil. And the minced garlic falls to the bottom. Dissolve the salt in the vinegar and sprinkle that, the oil, and the garlic separately. Also, I removed the outer leaves as instructed and the soft yellow outer leaves were indigestible. So the next time I tore off even more outer leaves, and still got an indigestible layer. So I tore those off after cooking. Once I did all of that, it was pretty good.
    Wow! This is really delicious. But a couple words of caution. First, be sure the salt in your olive oil mixture is completely dissolved. I didn't think of this, and I the salt was still on the bottom of the mixture and a few of the artichokes got all the salt. Second, I found that the garlic got too much heat in the roasting and I ended up with a lot of burned garlic. Next time I'll sprinkle the garlic on half-way through the cooking -- and the salt also. But truly, roasting is a wonderful way of cooking artichokes.
    I've never made fresh artichokes before, baby or regular, and wanted to try some so I thought I'd try this recipe. They were so much work to prepare and produced so much waste that I didn't really feel like it was worth the effort. That said, the flavor of this dish is delicious, and the actual cooking portion is easy, so I think I'll be looking for frozen, prepared artichokes in the future and will cook them in a similar manner.
    Awesome! I've made this twice now and it's delicious! Love the lemon, balsamic, garlic and cheese flavors. We have cooked this along side of lamb as Guy showed on Backyard Bites and roasted chicken with crunchy croutons that soak up the juice. Yum.
    Very simple and very good! This is a good recipe to use also if you don't want to use canned artichokes when you are making something else. It adds depth and freshness. I make them frequently.
    Man these artichokes are outstanding, just like Guy's hair! HAHAHAHAHAHAHAHA. But serisouly this is some good stuff. Reminds me of the time I was at a BBQ with my Uncle Tommy, he was in charge of the grill and he grilled everything. This is like 25 years ago and the only thing you grilled was chicken and meat. He would grill veggies all the time. He taught me how to think ouytside the box not just with cooking but for everything< like dispute resolution and fishing. I can't wait to make these again. Home Run Guy!
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