LEMON ROASTED BABY ARTICHOKES
I’ve been counting down to springtime since September – this glorious moment in time when life is given an intangible ‘ok’ to start anew, when cumbersome down jackets become a distant memory, when I can take the city by storm, basking in the sunshine warmth. Washington, DC is still living in this bizarre half-winter cloudy gloom, but fresh spring produce are popping up at local markets. I’ll take what I can get.
Presented with the opportunity to play around with baby artichokes, my first inclination was to prepare them as simply and perhaps as genuinely as possible. To celebrate the subtle tenderness and sweetness of the artichoke, moving farther away from my beloved hearty stews (of winter’s past) and into the fresh, bright, clean flavors that warm weather dictates. Made with himalayan sea salt, bright lemon juice, and peak season baby artichokes, this extraordinarily simple, yet meal elevating Lemon Roasted Baby Artichokes recipe is the perfect addition to a Rainbow Buddha Bowl, Baked Pistachio and Mint Falafel Salad, or is delicious on its own, delicately dipped in tahini.
Lemon Roasted Baby Artichokes [makes 4 side servings]
12 BABY ARTICHOKES, HALVED WITH TOUGH STEMS REMOVED
6 CUPS FILTERED WATER
1 LEMON, DIVIDED
1 TABLESPOON OLIVE OIL
¼ TEASPOON HIMALAYAN SEA SALT
PINCH OF GROUND BLACK PEPPER
Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment paper.
In a large bowl, combine filtered water with juice from ½ lemon. As artichokes are being prepared, place in juice mixture to prevent oxidation.
Drain artichokes; pat dry with paper towel. Combine artichokes, juice of remaining ½ lemon, olive oil, salt and pepper. Arrange on baking sheet in a single layer, choke facing up, and bake for 15-18 minutes or until tender and slightly charred.
Nutritional Information [per serving = 6 artichokes]
75 Calories, 10g Carbohydrates, 3.5g Fat, 3g Protein, 1.5g Fiber, 1.8g Sugar