Roasted Parmesan Baby ArtichokesYum
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?
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.
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!
- 5 baby artichoke globes
- Sea Salt
- Black Pepper
- Olive Oil
- Wash the artichokes.
- Using a sharp knife, cut off the tough tips of the leaves.
- Remove the tough outer leaves until you're left with just the centre, paler central leaves.
- Remove the stem, and peel around the base of the globe, exposing the white flesh at the base of the artichoke.
- Preheat the oven to 180C/350F.
- Half the artichokes and toss in some olive oil. Season with sea salt and black pepper.
- Spread the artichokes across a baking tray lined with some baking paper.
- Bake the artichokes for 20 minutes, until they're just about done.
- 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.
- Serve as a snack with a dip, or as a very fancy side dish!