Roasted Baby Artichokes
If you haven’t noticed, my favorite way to prepare vegetables is to roast them in a hot oven tossed in fat, salt, and pepper and then I spritz a bit of acid on the finished dish. Baby artichokes taste fantastic roasted but there is a little work involved to get them oven-ready.
- 5 baby artichokes
- 1 lemon halved
- 1 tablespoon avocado oil or cooking fat of choice
- Diamond Crystal kosher salt
- Freshly ground black pepper
Preheat the oven to 400°F. Then, fill a large bowl with cold water. Squeeze in the juice from the lemon and dump in the spent halves. Artichokes brown as soon as you cut them so dunk them in the water as soon as you make the first chop.
Chop the artichokes about ¼ of the way from the top and remove all the tough outer leaves.
Use a sharp paring knife to trim the stem and base of the artichoke of the tough skin.
Cut the trimmed artichokes in half and dump them in the bowl of lemon water.
Drain the artichokes and dump them in a bowl. Toss the artichokes with a tablespoon of avocado oil, salt, and pepper.
Place the artichokes on a foil-lined baking sheet and pop it in the oven for about 20-25 minutes, flipping them halfway through the roasting.
Take them out of the oven and squeeze some fresh lemon juice on top.
Calories: 345kcal | Carbohydrates: 56g | Protein: 16g | Fat: 14g | Fiber: 26g | Sugar: 10g