Roasted Baby Artichokes

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Unlike the full-size variety, baby artichokes have far less developed “chokes” (the tough parts around the hearts), so they’re fully edible and much easier to prepare. They’re also a great source of vitamin C, fiber, and potassium. When roasted, you can add them to crudité platters, stews, pastas, and salads.

Yield: 2 to 4 servings
Prep time: 5 minutes
Total time: 25 minutes

Recipe Ingredients

1 pound baby artichokes
1 lemon
1 tablespoon olive oil
1/2 teaspoon sea salt

Recipe Preparation

  1. Preheat oven to 400 degrees and line a sheet pan with parchment paper.
  2. Fill a small bowl with cold water and add the juice of 1 small lemon.
  3. To clean the artichokes, snap off all the green outer leaves form the artichoke, stopping when you reach the soft, light green leaves. Cut off the top 1/2 inch and most of the stem. Cut in half and place in the lemon water.
  4. Drain the artichoke hearts and pat dry. In a small bowl, toss with the olive oil and spread in a single layer on the baking sheet.
  5. Roast for 20 minutes, remove from the oven, and sprinkle with the sea salt.

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