By Marcus Samuelsson
Artichokes are among the first vegetables to appear in the early spring, and are one of those versatile vegetables that can stand up on it’s own as a side dish, as well as an ingredient in recipes.
Baby artichokes are so easy to prepare and for the most part, can be eaten whole. Just trim the tops and a few outer layers of the leaves, and they are ready to go. This artichoke recipe is a wonderful side dish to roasted chicken or fish, or can be tossed with pasta and sun dried tomatoes for a complete meal.
Roasted Baby Artichokes with Garlic Recipe
|Calories:||150 per serving|
|Prep Time:||10 minutes|
- 12 baby artichokes
- 8 garlic cloves , peeled
- 1/4 cup olive oil
- 1 tsp lemon zest
- salt, pepper to taste
1. Pre-heat the oven to 400 degrees. Trim the artichokes: cut 1 inch off the top of the leaves, remove a few layers of the tough outer leaves until you reach the light green leaves, and with a pairing knife trim the stem up to the base of the artichoke.
2. Add the artichokes and garlic cloves to a small baking dish. Toss them with the olive oil, lemon zest, salt and pepper. Cover with foil and roast for 35 minutes, uncover for the last 5 minutes.