Simple and elegant Baby Artichokes


It's so much easier to make Artichokes than you would think. I never tried them before now because I always thought that it was too labor intensive and that is just not my thing. I like things to be easy. But how long can you go with easy. Sometimes you need to try something new and I suggest you try this!
Whether you use the baby or the regular size artichokes it's only a few simple steps to a crowd pleasing appetizer or an attention steeling side dish. And not only is it delicious, but Artichokes are very healthy. They have more antioxidants than any other veg, and tons of fiber!

Here is the way I did them;
Start by pre-heating your oven to 375 degrees.
Next get a bowl and fill it with water and lemon juice. As you clean the chokes you will put them in the water to keep them for turning brown. 
Then start to clean and trim your Artichokes. You do this by pealing away the leaves until you get to the middle. The middle is where the leaves are soft and yellow. Then you cut the top off and trim and peal the stem. Yeah, most of the choke is gone now, but the part you tossed away doesn't have much use unless you were going to stuff it. 
As you clean then drop them in the water.
When you have them all cleaned, dry them off and spread them out on a baking sheet or a roasting pan. Next you have to season them. You have endless options on how to season them, but I went simple. I drizzled them with oilve oil, salt, pepper, diced garlic, and a little chopped parsley. 
                                
When seasoned to your liking, stick them in the oven for about 30 minutes. Checking them occasionally and toss them as needed.

As you may know, P2 is dairy free, but one thing I would do if he was not eating with me is add a little Romano Cheese in the last few minutes of roasting. Otherwise, these things are like potato chips. Bet you can eat just one!

XOXO - P

Comments

Popular posts from this blog

Espro Coffee Press

Coconut Oil

Orange glazed chicken with Shredded Brussels Sprouts and Autumn Brown Rice.