I got some feedback from a friend and colleague of mine that my Stuffed Artichokes didn’t work for her…I got to the bottom of it and realized it is important that you used homemade breadcrumbs. Also, you should be able to stick a knife easily through and the outer leaves should be almost falling off (as you should have removed the firm outer leaves prior to cooking). I have made the update but just wanted you all to know that all feedback is welcome.
Anyway, if that all sounds like too much for you, this is a much simpler and easier way to cook artichokes but you’ve got to use those adorable little ones that are all over the place right now. These are delicious and crispy and remind me almost of artichoke chips, yum!!!!
- 9 baby artichokes (about 2 pounds)
- 2 lemons, cut in half
- ¼ cup extra-virgin olive oil
- 2 to 3 tablespoons good-quality balsamic vinegar
- 2 teaspoons kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 cloves garlic, peeled and minced
- ¼ cup grated Parmigiano-Reggiano (omit for vegan version)
- 1 tablespoon chopped flat-leaf parsley, for garnish
- Preheat the oven to 400 degrees F.
- Prepare artichokes. Cut stem and remove the tough outer leaves of the artichokes (until it starts to look a lighter green). Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don’t turn brown.
- Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle or brush with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
- Top with the cheese and garnish with the parsley.
Serving Suggestion: Throw in some sweet potatoes and roast together for double yum!
Photo Credit: My Man’s Belly