Roasted Baby Artichokes Recipe 475

ROASTED BABY ARTICHOKES

Steps:

• Preheat the oven to 400F. Pour a tablespoon or so of olive oil in the bottom of a large baking dish and set aside.
• Prepare the artichokes. First, remove the outer layer of leaves at the base of each artichoke, and the larger, tougher deep green leaves from each artichoke by pulling them off. Cut off the top third of each artichoke, and then slice each one in half vertically, from top to stem bottom. Take a small paring knife and cut out the centre of each artichoke (some baby artichokes won't have a prickly "choke" to remove, but some will.) Remove any prickly inner leaves from the centre of each artichoke. Rub each cut surface of the artichoke with the cut half of a lemon, and place each artichoke half in the baking dish.
• Squeeze any remaining lemon juice from the cut lemon halves all over the artichokes, and drizzle with a bit of olive oil. Season with some salt and freshly ground pepper.
• Add the wine to the baking dish.
• Cover the baking dish first with a layer of wax paper or parchment paper, and then cover it with a layer of aluminum foil. (You have to use wax or parchment first, because if artichokes come into contact with aluminum, they will turn from green to grey.)
• Roast in the preheated oven for 35 minutes, then remove the wax paper and foil, and continue to roast for another 25 minutes in the oven.
• In the meantime, in a small saucepan over low heat, melt the butter and garlic slowly and gently. Once melted remove the pan from the heat and set aside. When ready to serve, you can pour the melted butter into small individual serving bowls for each of your guests to dip (or double dip) as they wish.
• Remove from the oven, and serve with melted butter and plenty of napkins! Invite your guests to tear off each artichoke leaf and dip it into the butter, then put the leaf in between their teeth and pull off the flesh. Once they get to the centre of the artichoke, the smaller yellow leaves can be eaten whole, and so can the heart of the artichoke (the best part!)

OVEN ROASTED ARTICHOKES

Steps:

• Preheat oven to 375 degrees F. To prepare the artichokes, trim each stem to less than 2 inches in length. Slice off the tips of the artichoke and snip the thorny tips with some kitchen shears. Slice the artichoke in half lengthwise and then remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife.
• Lay out 8 squares of Reynolds Wrap® Aluminum Foil. Place 1 artichoke half in the center of each foil square. In a bowl, combine the olive oil, butter and lemon juice. Drizzle over the face-up artichoke halves, taking care to get the mixture in between the leaves. Flip the artichoke so it's cut side down on the foil. Bring up foil sides. Double fold top and ends to seal packet snugly around the artichoke. Roast on a baking sheet until the stems are fork-tender, about 40 minutes.
• As the artichokes roast, combine the mayonnaise, garlic, black pepper, chipotle powder and cheese; set aside.
• Open foil surrounding artichokes carefully by cutting along top with a sharp knife, allowing steam to escape. Using tongs, flip the artichoke face up. Scoop the mayo mixture into the divot made by removing the "choke" and spread with a spoon to extend beyond the divot. Turn oven temperature to broil. Leaving the foil open, broil until the mayo mixture is browned, 4-5 minutes.
• To eat, remove the leaves from the outer part of the artichoke, dip in the mayo mixture and scrape the soft artichoke meat from the leaf with your teeth. Continue working your way through the artichoke until the leaves and dip disappear!

ROASTED BABY ARTICHOKE

Steps:

• Start by preparing the artichoke and preheat the oven to 200 celcius or 400 farenheit. Snap of the bottom most outer leaves (about 2 layers). Now cut to remove the upper part of the artichoke (I use a serrated knife) cut away about an inch from the top. Now cut the artichoke from bottom to top into half and quickly squeeze some lemon or lime juice over the exposed parts of the artichoke to prevent browning. with a little spoon remove the fuzzy part of the artichoke also known as the choke.
• Place the artichokes in a baking dish (leaves down) and sprinkle the garlic chips (or powder), dried basil, cayenne and salt an pepper and divide it over the artichokes. Now drizzle some extra virgin olive oil to coat the artichokes and place them into the oven for about 25 minutes (depending on the size of your oven). You can check if they are done by poking the core aka the heart of the artichoke with a skewer, to see if it will easily go through, if so it is done.

PAN-ROASTED BABY ARTICHOKES

Steps:

• Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
• In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
• Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

SAUTEED BABY ARTICHOKES

Steps:

• Using a sharp paring knife, trim the outermost layer of leaves from each artichoke. Trim stems, and cut off top half of each artichoke. As you trim them, place them in a medium bowl; add lemon juice, and toss to coat.
• Transfer artichokes to a medium nonreactive saucepan. Add enough cold water to cover artichokes by 1 inch. Using a small heat-proof plate, weigh down the artichokes to keep them submerged. Bring to a simmer over high heat. Reduce heat to low, and simmer artichokes until fork-tender, about 15 minutes. Transfer to a colander to drain.
• Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer, and cook until hot, about 3 minutes. Add garlic and parsley. Cook, stirring occasionally, for 1 minute longer. Season with salt and pepper. Serve immediately.

ROASTED BABY ARTICHOKES

Steps:

• Cut off the top quarter of each artichoke and snap off the fibrous outer leaves until you reach the yellow leaves.
• With a paring knife, trim the dark green exterior from the base of the artichoke as well as the exterior of the stem.
• Trim a thin slice from the end of the stem, then cut the artichoke in half, slicing from tip to stem.
• Drop the trimmed artichoke into a bowl of acidulated water until ready to cook.
• Drain the trimmed artichokes and toss with enough olive oil to coat lightly.
• Season with salt and pepper to taste and place cut-side down on a rimmed baking sheet.
• Roast in a 400°F oven, turning after 15 minutes, until artichokes can be easily pierced with a skewer, about 25 minutes total.
• While still hot, sprinkle with lemon juice and more salt to taste.

PAN ROASTED BABY ARTICHOKES

Steps:

• Peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it).
• Place artichokes in a bowl, drizzle with lemon juice, and cover with water.
• Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
• Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
• Cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two.
• Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
• Eat hot or room temperature.

BAKED BABY ARTICHOKES

Steps:

• Cut the lemon in half and squeeze the juice into a bowl. Trim off the top half-inch of each artichoke and cut the base flat. Toss the artichokes in the lemon juice.
• Preheat oven to 400 degrees.
• Bring the water to a simmer in a saucepan, add the garlic cloves and cook three minutes. Add the parsley and cook two minutes longer, then drain, reserving the liquid.
• Mix the artichokes with the olive oil in a heavy ovenproof casserole or shallow saucepan. Scatter the blanched garlic and parsley around them. Stir in three-fourths cup of the reserved liquid. Cover and bake for 30 minutes.
• Remove from the oven and separate the artichokes from the other ingredients. Set the artichokes aside. Remove and discard three of the garlic cloves, then puree the remaining garlic with the parsley and the bread crumbs, adding another half cup of the liquid. Season to taste with salt and pepper. Pour the sauce over the artichokes and serve warm or at room temperature sprinkled with Parmesan cheese.

ROASTED BABY ARTICHOKES RECIPE - (4.7/5)

Steps:

• Preheat oven to 400°F. To trim the artichokes, slice artichokes in half and a half inch off the top. Remove outer leaves. With a small spoon, remove any rough spiky parts (the choke) from the heart. Peel the stem or simply cut it off. Toss artichokes in olive oil and salt. Roast on a lined cookie sheet for 20 minutes Serve alone or with garlic aioli.

MARINATED BABY ARTICHOKES

Steps:

• Preheat oven to 400 degrees. Prepare an ice-water bath; add juice of 1 lemon. Trim stems of artichokes, leaving 1 inch intact. Remove tough outer leaves, and trim sharp tips of remaining leaves with scissors. Halve baby artichokes lengthwise, or quarter small artichokes; scoop out fuzzy chokes, and discard. Add prepared artichokes to lemon water as you work.
• Arrange artichokes in a nonreactive 12-by-16-inch baking dish. Using a vegetable peeler, peel 4 strips of zest from remaining lemon, and add to baking dish. Add garlic, olives, and 2 rosemary sprigs. Squeeze juice from zested lemon over artichokes. Drizzle with oil, and season with salt and pepper. Toss to combine. Cover dish with parchment paper, then foil. Bake 30 minutes. Uncover; stir, and cook until tender and browned in places, about 10 minutes. Serve the artichokes as is, or continue to step 3.
• Let artichokes cool completely. Transfer contents of baking dish to a sterilized, dry 1-quart jar; add remaining 2 rosemary sprigs. Add enough oil to cover artichokes. Place a round of waxed paper on surface. Let stand at room temperature 1 hour before serving.