roasted baby artichokes with black pepper-lemon vinaigrette for dunking
The Clever Carrot recipe - American
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-5 baby artichokes
- 1/4 c. olive oil
- 1 garlic clove, minced
- salt + pepper
- zest of 1 lemon
- 6 tbsp. fresh lemon juice, about 2 lemons
- 2 tsp. honey
- 1/4 garlic clove
- 1 heaped tablespoon of Greek yogurt or low-fat sour cream
- 3/4 c. olive oil
- salt + pepper
Instructions
- 1
Preheat your oven to 425 F.
- 2
To prep the artichokes, trim the bottom stem about 1/4-inch. Using a vegetable peeler, peel the stem (like a carrot) to remove any thick, fibrous strands.
- 3
Next, remove most of the outer green leaves. Keep peeling until you have reached the light green center (you will remove about 3/4’s of the artichoke). The texture of the leaves will be papery thin.
- 4
Using a sharp knife, cut off 1/3 of the pointy top.
- 5
Slice the artichokes in half lengthwise.
- 6
In a large bowl add the artichoke halves, olive oil, garlic, and season with salt and pepper. Toss well.
- 7
Transfer to an iron skillet placing the artichokes cut-side down.
- 8
Bake in the center of the oven for about 25 minutes, checking after 15 minutes to ensure even browning.
- 9
Meanwhile, make the vinaigrette. Add the first 5 ingredients to a blender. With the machine running, slowly stream in the olive oil to emulsify. Add salt and pepper to taste. Transfer to a small bowl.
- 10
Remove the the artichokes from the oven.
- 11
Arrange onto a serving platter or serve directly in the skillet. Enjoy warm, with vinaigrette on the side for dunking.