As you can imagine after my Memorial Day fat-stravaganza I’ve been preparing on the light side this week and spending a lot of time browsing the vegetable isles. Roasted baby artichokes have appeared on my menu.
I can’t tell you how many times I passed this beautiful and mysterious display of “baby artichokes” wanting to bring them home and swaddle them in some sort of sauce, but honestly I didn’t have the foggiest idea how to prepare them.
By luck, I ran across an article and recipe for them in Bon Appetit Magazine and b-lined it up to Whole Foods to grab the next to last package of these adorable little veggies.
But what are baby artichokes? Bon Appetit tells me that baby artichokes aren’t babies at all but are full-grown veggies that are found on the lower part of the plant. They are more tender and easier to clean than their big brothers.
So let’s get started.
Bring large saucepan of salted water to boil. Fill large bowl with cold water and squeeze juice from one lemon into water.
Working with one artichoke at a time, pull off all dark green outer leaves until only tender inner yellow leaves remain.
Cut off top tip of artichoke.
Cut off stem and trim around stem base of artichoke.
Cut artichoke lengthwise in half and immediately drop into lemon water to prevent discoloration. Repeat with remaining artichokes.
In the meantime, cut the tough ends off a one pound bunch of asparagus.
Drain artichokes then add to saucepan of boiling water. Blanch 3 minutes. Drain again. Preheat oven to 425 degrees. Line 2 rimmed baking sheets with foil. Place artichokes on one and asparagus on the other. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Roast asparagus for about 8 minutes and artichokes for about 15.
Aioli For Dipping Sauce
Adapted from Bon Appetit Magazine
- 1 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped fresh oregano
- 1 garlic clove, pressed
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated lemon peel
-
Whisk mayonnaise, oil, oregano, garlic, lemon juice, and lemon peel in small bowl to blend. Season aioli to taste with salt and freshly ground black pepper.
With the aioli in the middle I arranged the artichokes, asparagus some sliced yellow bell pepper and some cold boiled shrimp. This is a great aioli recipe and a fresh and delicious start to the week.
If you’re looking for more recipes using artichokes, don’t miss this one for Grilled Artichokes with Spicy Aioli
Roasted Baby Artichoke Recipe, and Fresh Vegetables, Cold Boiled Shrimp with Aioli Sauce…
It’s Just What The Doctor Ordered After Memorial Day.
We’re glad you enjoyed making the recipe, Lee Ann. I’ve posted a link to this post on the recipe over on bonappetit.com. http://www.bonappetit.com/recipes/2010/06/roasted_asparagus_and_baby_artichokes_with_lemon_oregano_aioli
best,
Karen Wilson
producer, bonappetit.com
I’ve never cooked fresh artichokes for the same reason. Thanks for show me how! I am going to the farmer’s market this weekend – I’ll have to see if I can find any.
I think the season is drawing to an end…good luck and look for those baby ones. They don’t have the “choke”
Now I know what to do with the baby artichokes I just got from the farmer’s market. Yes, I impulse buy at the farmer’s market (lol). Thanks,
Artichokes and aioli sounds just perfect!
If I had to be a vegetarian, I could live on those two vegetables. For several months every year I eat my fill. Sadly the season is over.
I hear ya ChiliBrown. I love them both. I didn’t realize the season was that short.
I read this article the other day…now, if only BA would take the time you did to include a couple of photos…makes it look easy! Artichokes seems to be too much trouble for the end result but these babies (literally) would make this a relatively easy task!
Since the first time I roasted asparagus on the grill I’ve not gone back. Is there anything simpler?
Beautiful platter! I agree with you the summer weather requires more veggies and less meats! and roasting them is the way to go! with a great dip of course.
Thank you so much. As always, appreciate the visit and the comment.
I LOVE artichoke! These roasted vegetables look delicious!
Thanks Sook!
Oh, that looks lovely! Think I could make an entire dinner out of that plate. Thanks for a wonderful post!
That’s exactly what we did, it was our entire dinner. Thanks for stopping by Liz
I like your idea of “swaddling” the artichokes. Totally made me laugh when I read that! This aioli sounds delicious!
That aioli is delicious. I’ll make that again for any cold vegetable platter. Yum. As always thanks for stopping by and glad I could pass along a chuckle! 🙂
That looks delicious.
Roasting the veggies always brings out their best flavors. I could also see all the ingredients together in a salad with a light vinaigrette and a fresh baguette.
I agree, roasted veggies are just the best. Love that salad idea too! Thanks for stopping by.
See, we haven’t even had the fortune of being tempted by these little guys in the stores. Great step by step of the prepping and nice final plate too, Lea Ann.
Thanks Chris
Never thought to roast artichokes, Lea Ann! I have fried them, but never roasted. Love the aiole recipe too…
I’ve always steamed…would like to try frying. This aiole recipe is a “must bookmark” Really good. Thanks Barbara
What a beautiful appetizer platter! I’ve never had artichokes roasted the way you did, I will have to try it the next time I run into baby artichokes.
Thanks so much Christine and what a compliment coming from you! Thanks for stopping by and the comment.
We would make a good cooking team…you think of things I wouldn’t!
After seeing that spicy mac and cheese, you can be on my team anytime! Thanks BD and as always thanks for the visit and the comment!
Finally – it’s great to see how to prepare those cute little veggies. I’ve never tasted oregano in my aoili and that’s got my attention, too. I can’t wait to try this one. Absolutely beautiful photos!
I heard Ina Garten say that she always preferred dried oregano to fresh oregano (in sauces) I would have to agree that with this, the oregano flavor was pretty subdued. So I sprinkled in some dried also. Thanks Vickie, my little point and shoot camera surprises me every once in a while! 🙂