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