Roasted Baby Artichokes Recipe
I got a package of baby artichokes the other day and decided to roast a couple of them. They were amazing! So easy to do. Be sure to rub fresh lemon on them to prevent them from darkening. It won’t hurt the flavor if you don’t but they won’t be as pretty.
When buying fresh artichokes, look for ones that seem heavy for their size, deep green color and sometimes they have purple tips. The leaves should be tightly packed around the globe and not coming open. The stem shouldn’t look dried out.
Roasted Baby Artichokes stuffed with parmesan and panko, cooked in a garlicky lemon broth.
- 4 baby artichokes
- 1 cup chicken stock
- 1/4 cup olive oil
- 1 lemon
- 2 - 3 garlic cloves - crushed
- salt and pepper
- 1/2 cup panko
- 1/2 cup parmesan cheese
- 2 tablespoons butter
- Preheat the oven to 350 degrees.
- Wash the artichokes in cool water. With a pair of kitchen scissors clip off the tips of the leaves on the artichokes, also known as thorns. Squeeze lemon juice on the cut edges or rub the lemon over the edges. Cut the baby artichokes in half. Rub lemon again on the exposed surface. With a spoon scoop out the center, (the choke). The centers are a little fuzzy and not edible. Place them cut size down in a pan that has been sprayed with a little cooking oil big enough for the artichokes to lay flat on the bottom of the pan.
- Add the crushed garlic and olive oil to the chicken broth. Pour over the artichokes. Cut up whatever is left of the lemon and add it to the pan. Place uncovered in the oven for 30 minutes or until tender.
- Mix up the panko, butter and parmesan cheese. Turn over the artichokes. Sprinkle the stuffing mixture over the tops. Turn on the broiler to high. Watch them carefully for the stuffing to brown.
- Remove from oven and serve.