Roasted Baby Artichokes

Roasted Baby ArtichokesI 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!!!!

Roasted Baby Artichokes
 
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Serves: 2-4
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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

 

Chickpea and Root Vegetable Tagine

Root Vegetable Tagine

I made this dish for Scott and I a few weeks back and we loved it. This week we were bringing dinner to a friend and his wife and I had to come up with something I could cook earlier in the day and then reheat as I was coming straight from the studio and this was the first thing that popped into my mind. This dish can easily be made earlier or even the night before and then just reheated prior to serving as it allows the flavors to really soak in. A few of the comments I got that night included: “This is exactly what they serve in Morocco” & “This might be the best dinner ever”, so I would say it was a success. I got this from the fabulous Kris Carr and her amazing book Crazy, Sexy Kitchen, but modified a bit to fit my tastes.

For new and improved recipes, please visit my new site The Simple Kitchen!

Chickpea and Root Vegetable Tagine
 
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Serves: 6
Ingredients
  • ⅔ tsp ground cumin
  • ⅔ tsp ground coriander
  • ½ tsp red pepper flakes [adjust based on desired spiciness]
  • ½ tsp turmeric powder
  • ½ tsp cinnamon
  • ½ tsp black pepper
  • ½ tsp sea salt
  • 3 Tbsp olive oil
  • 1 medium white onion, diced
  • 4 cloves garlic, finely chopped or pressed
  • 2 Tbsp tomato paste
  • 2 cups vegetable stock
  • ½ cup carrots, peeled and diced
  • 1 cup sweet potato, peeled and diced
  • ½ cup turnip, peeled and diced
  • 1 bell pepper, diced (I prefer red or yellow)
  • 2 cups chickpeas, cooked
  • 6 ounces artichoke hearts, rinsed and quartered
  • 1½ cups peas
  • ½ cup golden raisins
  • 3 Tbsp chopped parsley
  • 3 Tbsp chopped cilantro
  • 2 Tbsp chopped mint
  • Sea salt, to taste
Instructions
  1. In a large heavy-bottom shallow pot or deep skillet [cast iron works best] on medium heat, add oil, onions, and garlic. Cook until onions are translucent and golden, stirring continuously for about 3 to 4 minutes.
  2. Reduce the heat to medium-low, add the spices, tomato paste, vegetable stock, carrots, sweet potatoes, and turnip. Cover and simmer for about 25 minutes, or until the carrots and potatoes are tender. Cooking time may vary based on the thickness of chopped veggies.
  3. When the root veggies are tender, add the bell pepper, chickpeas, artichokes, and raisins. Continue simmering for about 5 to 8 minutes. Liquid should be reduced and thicker at this point.
  4. Add parsley, cilantro, mint and sea salt, folding in all of the herbs. Cover and remove from the heat. Taste and add more salt if needed.
  5. Garnish with lemon zest, red sliced chili and any leftover parsley, cilantro or mint if desired.

Serving Suggestion: Serve over cauliflower mash, quinoa or grain of choice.

Stuffed Artichokes

Stuffed ArtichokesI have shared recipes and/or inspirations from this Classy Broad before but this simple dish is worth yet another shout out. She hosted our monthly Supper Club last week – this is where four of us get together once a month to experiment with our cooking and entertaining skills. We generally have a key ingredient or a theme of sorts and I just loved Alli’s answer when she told us how she came up with her menu. She said she was at the farmers market and everything just looked so good and fresh that instead of having an idea and shopping for the ingredients, she bought what looked good and then looked for recipes around that. Talk about seasonal cooking, I just love it! This was our main course (we always do somewhere between 4-5 courses to really make it classy!) and let’s just say I was shocked when I heard how few ingredients were in this – it definitely tasted like it should have been a bit more naughty than it actually is.  My mouth is watering as I post this….

Stuffed Artichokes
 
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Serves: 4
Ingredients
  • 4 large, full-size artichokes
  • 1 lemon, halved
  • 1½ cups home made bread crumbs – may not need to use them all depending on your preference
  • 1 cup grated pecorino – can use a dairy free cheese as a vegan option
  • ⅓ cup chopped flat-leaf parsley leaves
  • 2 tsp. kosher salt
  • 1 tsp freshly ground black pepper
  • 8 cloves garlic, finely chopped
  • 5 tbsp. extra-virgin olive oil
Instructions
  1. Using a serrated knife, cut off artichoke stems to create a flat bottom. Cut top thirds off artichokes, pull off tough outermost leaves, and trim tips of leaves with kitchen shears. Rub cut parts with lemon halves. Open artichoke leaves with your thumbs to make room for stuffing; set aside.
  2. Heat oven to 425°. In a large bowl, combine bread crumbs, ¾ cup pecorino, parsley, salt, pepper, and garlic. Working with one artichoke at a time over bowl, sprinkle one-quarter of bread crumb mixture over the artichoke and work it in between leaves. Transfer stuffed artichoke to a shallow baking dish. Drizzle each artichoke with 1 tbsp. oil. Pour in boiling water to a depth of 1″. Rub 1 tbsp. olive oil on a sheet of aluminum foil, cover artichokes with foil (oiled side down), and secure foil tightly around dish with kitchen twine.
  3. Bake until a knife easily slides into the base of an artichoke, about 45 minutes. Remove foil, sprinkle tops with remaining cheese, and switch oven to broil. Broil until tops of artichokes are golden brown, about 3 minutes.

Serving Suggestion: Throw any finely chopped veggies of your choice in the stuffing mixture to add an extra punch!

The recipe and photo are courtesy of Saveur.

Easy Weeknight Paella

Paella

Both my husband and I have spent quite a bit of time in Spain. And there isn’t anything that brings you back there quite like a good paella. Everyone knows we love Spanish food, so for our wedding we received everything from paella pans to bags of traditional spanish rice to saffron. I figured it was about time to give a homemade paella a try, so we turned on some Spanish guitar music and enjoyed this delicious meal. This is an incredibly easy dish, that is not too hands on so its the perfect crowd pleaser that allows you to chat with your guests while making the dish. Buen provecho!

Easy Weeknight Paella
 
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Serves: 6
Ingredients
  • ¼ cup olive oil
  • 1 large yellow onion, chopped
  • 5 cloves garlic, minced
  • 4 cups (32 oz) vegetable broth
  • 2 cups valencia/paella rice (if you cannot find, you can use arborio)
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 2 cans (15oz) diced tomatoes
  • 1 Tbsp spicy paprika
  • 1 cup frozen peas, defrosted
  • 2 cups artichoke hearts, quartered
  • Salt and pepper to taste
  • 1 lemon sliced
Instructions
  1. Heat oil in a paella pan and saute the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.
  2. Pour the rice into the paella pan and saute for about 3 minutes. Add the bell peppers, tomatoes and paprika and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20-25 minutes or until almost tender and almost all the liquid has been absorbed.
  3. Stir in the peas and artichoke hearts. Salt and pepper to taste and continue cooking until the liquid has been absorbed and the rice is tender.
  4. Garnish with lemon wedges and serve.