Although it’s still early in Spring thaw, I’ve been stalking my supermarket, craving the fresh taste of spring. Yesterday I pounced on some baby artichokes although they were obviously not loclal, they were needed to satiate my craving for freshness.
If spring can make us crazy enough to sport flip flops in 40 degree weather, can it not also make me a little decadent in my food shopping?
Peeling the rough, dark green outer leaves of the baby chokes was an ideal task for my eager sous chef. Juliette went to work with gusto. If I hadn’t watched her closely, she would have peeled all of the leaves off. I stopped her once she reached the pale yellow leaves, and chopped the trimmed artichoke in half.
I then quickly tossed them in an acidulated bath (lemon juice and water) to keep them from turning brown. Artichokes are actually extremely susceptible to oxidation, and rubbing them with lemon juice before putting them in a lemony bath will help keep them looking appetizing.
I served these babies with roasted shrimp and pearl couscous to marry the pink with the green for a truly Lily Pulitzer presentation, but the shrimp turned out rubbery. Going forward, I would let the artichokes shine on their own, simply served with pearl couscous. They have plenty of flavor to carry a entree.
Roasted Baby Artichokes
8 Baby Artichokes, peeled and split in half
1/4 cup of balsamic vinegar
juice of 1 lemon
1/4 cup of olive oil
- Set oven to roast at 475 degrees Fahrenheit.
- Toss the peeled and split artichokes with the lemon, vinegar, and oil. Season to taste with kosher salt and pepper.
- Spread out evenly in a large roasting pan. Place in oven for 20 minutes, watching to make sure they don’t burn.
- Serve immediately with couscous or rice.