Quite literally, actually. This is what happened when I was putting away groceries the other day...
When I finished making food art, I decided to tackle those adorable baby artichokes first, peeling and roasting them until crispy with a simple dressing of fresh lemon juice (lots of it!), olive oil (the good stuff!), salt, and chili flakes.
No need to scrape out the fuzz, and the majority of the leaves are already tender enough that you can tackle the whole pile in about 5 or so minutes.
Loved this recipe? Here are three other vegetable recipes you might like:
- Raw Zucchini Noodles with Lemon & Parmesan
- Spiced Roasted Carrots with Ras el Hanout
- Kale Salad with Dates & Hazelnuts
Thanks so much for reading
Crispy Salty Roasted Baby Artichokes
Serves 2-4 as an appetizer
8 baby artichokes
Extra virgin olive oil
1 lemon, juiced
Red pepper flakes
1/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon fresh lemon zest
1 pinch red pepper flakes
Preheat oven to 400 degrees.
Remove outer leaves of artichokes and use a knife to trim off the sharp ends. Use a vegetable peeler to shave the stems. Cut legnthwise in half and place in a bowl.
Toss prepared artichokes with a generous amound of olive oil, the juice of one whole lemon, and season with kosher salt and red pepper, to taste.
Place cut side down on a baking sheet and roast 20 minutes, or until crispy and slightly charred.
Whisk together dip ingredients and serve along with hot artichokes.