Roasted Parmesan Baby Artichokes

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I am artichoke obsessed. Baby or Adult. It’s all good.

Usually, I’m a boil ’em and eat ’em kinda gal, but baby artichokes require a bit of a finer approach. And by finer, I mean roasting and cheese.

That’s fine dining, right?

Roasted Baby Artichokes

Earthy, tender, and with a salty parmesan crust. These are one of my new favourite treats. 

Not only do they make a great mid-day snack, but they would also make a really nice side dish for dinner. I can’t think of ever seeing a dish like this as a vegetable side on a dinner table.

Roasted Baby Artichokes

There are definitely a few vegetables in the world that should be celebrated in the simplest manner. I maintain that Cauliflower is one, but artichokes are really up there too. There’s no point in overpowering such a subtle, woody flavour with loud and brash spices and flavours – keep it to the basics! 

See how these go down at your next dinner – I bet your guests will be pleasantly surprised!

Roasted Parmesan Baby Artichokes
Serves 1
Delicious, Earthy, & Cheesy = A delicious snack or side!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 5 baby artichoke globes
  2. Sea Salt
  3. Black Pepper
  4. Parmesan
  5. Olive Oil
To Prepare the Artichokes
  1. Wash the artichokes.
  2. Using a sharp knife, cut off the tough tips of the leaves.
  3. Remove the tough outer leaves until you're left with just the centre, paler central leaves.
  4. Remove the stem, and peel around the base of the globe, exposing the white flesh at the base of the artichoke.
To Cook the Artichokes
  1. Preheat the oven to 180C/350F.
  2. Half the artichokes and toss in some olive oil. Season with sea salt and black pepper.
  3. Spread the artichokes across a baking tray lined with some baking paper.
  4. Bake the artichokes for 20 minutes, until they're just about done.
  5. Grate some parmesan over each artichoke half, and return to the oven for 5-10 minutes, until the parmesan is melted and crisp, and each artichoke is tender.
  6. Serve as a snack with a dip, or as a very fancy side dish!
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