Roasted Baby Artichokes with a Lemon Cilantro Vinaigrette and shaved Parmesan

By • March 23, 2011 • 0 Comments

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Serves 2

  • 1-2 pounds of baby artichokes
  • 1 lemon
  • cilantro
  • parmesan
  • sea salt & pepper
  • olive oil
  1. Only buy very fresh artichokes, best when they are in season. To clean artichokes; remove outer tough leaves, using a peeler clean the stem if needed. Slice in half and place on a sheet pan. I find that the smaller artichokes dont have the spiky hairy center the way the larger ones do. So I didn't remove the center and just roasted them whole. If there seems to be that fuzzy center use a small spoon to scoop it out before baking. Drizzle artichokes with a little olive oil, sea salt and pepper. Place in a preheated 400 degree oven. Bake for 15-20 minutes until tender, turning a few times to ensure even cooking. In a small bowl add the zest of one lemon, the juice of half and drizzle in olive oil. Season with a little salt. When artichokes are finished, leave to cool. Plate the artichokes and drizzle the vinaigrette, top with shaved parmesan and cilantro.
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Tags: artichoke, artichoke, lemon, roast

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