Marcus Samuelsson: Roasted Baby Artichokes with Garlic Recipe

By Marcus Samuelsson

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One of the best parts of spring is when the new crop of seasonal vegetables grace us with their presence at the market.

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

Servings: 2-3
Calories: 150 per serving
Prep Time: 10 minutes
Cook Time: 40
Total Time: 50

Ingredients

  • 12 baby artichokes
  • 8 garlic cloves , peeled
  • 1/4 cup olive oil
  • 1 tsp lemon zest
  • salt, pepper to taste

Directions

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.

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