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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The One Medical blog is published by One Medical, an innovative primary care practice with offices in Boston, Chicago, Los Angeles, New York, Phoenix, the San Francisco Bay Area, Seattle, and Washington, DC.

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