Crispy lemon roasted baby artichokes

These roasted baby artichokes tossed in lemon juice, baked until crispy and sprinkled with kosher salt making a delicious spring snack or side dish.
Roasted baby artichokes served with lemon and salt

Now that we’ve talked about artichokes, and I’m sure you ran out to the store to buy some this past weekend (or, more likely drank green beer in some sketchy establishment while downing some greasy bar food), let’s talk about a recipe.

If artichokes could be street food, this is how they’d roll, all crisped up, tossed in salt and completely inhibiting your ability to stop popping them in your mouth one by one like an addict.

Lemon roasted baby artichokes

Baby artichokes are where it’s at honestly. Those big ones you see in the store…they’re good, but they take some effort and a bit of time to cook. Baby ones need just a quick trimming and some outer leaves plucked off, no dealing with fuzzy cores, long cook times and all that nonsense.

Would you believe me if I told you that I ate the leftovers of these reheated under the broiler the day after I made them, dipped in some ketchup and they seriously rivaled fries? Yes, fries. Swear. A good fry is crispy on the outside, tender on the inside and the perfect vehicle for ketchup consumption. Roasted baby artichokes? Check, check & check.

So for all you artichoke intimidated people out there, this one’s for you. A simple trim, toss & roast. Nothing complicated and I promise you’ll be an artichoke addict from here on out.

There are worse things in life to be called, I assure you.

Crispy lemon roasted baby artichokes
 
Prep time
Cook time
Total time
 
These roasted baby artichokes are tossed in lemon juice, baked until crispy and sprinkled with kosher salt making a delicious spring snack or side dish.
Author:
Serves: 4
Ingredients
  • 8 baby artichokes
  • 3 tablespoons extra virgin olive oil
  • juice from ½ a lemon
  • pinch red pepper flakes
  • kosher salt
  • freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Remove the outer leaves of the artichoke and peel the stem with a vegetable peeler. Cut the artichokes in quarters and trim about ½ an inch off the tips with a knife or kitchen shears.
  3. Place the artichokes on a baking sheet and toss with the olive oil, lemon juice, red pepper flakes, a generous amount of kosher salt and black pepper.
  4. Roast for 20-25 minutes until they are golden brown and crispy on the edges, tossing a few times throughout.
  5. Sprinkle with a bit more salt after removing from oven.
  6. Serve with more lemon and/or ketchup.

 

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Comments

  1. 6

    says

    These look super yummy! I love artichokes but have never cooked with the baby ones – just the big guys. What size are the babies…I know they have some at Trader Joe’s, but not sure if those actually qualify as baby artichokes. I definitely want to make these guys!

    • 7

      Running to the Kitchen says

      The baby ones I used were probably about 1/3 the size of the normal ones. Anything will work though :)

  2. 9

    Sarah says

    Okay…where do you find baby artichokes? I work at a Whole Foods and I’ve never seen them there. The guy who works in produce has never seen them either. I looked at Trader Joes and no such luck. Anyone…anyone?!?

    • 10

      Running to the Kitchen says

      I’m surprised WF or TJs don’t have them! I got mine at a local produce store but I’ve definitely seen them in TJs before. It could still work with regular sized ones, you’d just have to make sure to cut out any of the spikey hairs around the heart and probably cut them into 8ths not quarters.

      • 11

        Sarah says

        I wonder if it has to do with me living in Colorado? You usually don’t find artichokes here. We carry the regular sized artichokes at my Whole Foods. I will keep looking!

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