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
1 pound baby artichokes
1 tablespoon olive oil
1/2 teaspoon sea salt
- Preheat oven to 400 degrees and line a sheet pan with parchment paper.
- Fill a small bowl with cold water and add the juice of 1 small lemon.
- 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.
- 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.
- Roast for 20 minutes, remove from the oven, and sprinkle with the sea salt.
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