Roasted Artichokes
Photo by Dash of Savory
What better way to celebrate the transition from winter to spring than eating a flower bud. That’s right, artichokes are actually the bud of the flower.
Artichokes are rich in antioxidants, low in fat, a good source of fiber, vitamins, and minerals. They are particularly high in vitamins C and K, as well as being an excellent source of folate, iron, and potassium.
We are excited to offer artichokes in our CSA boxes and to our market customers throughout the spring season. This week’s recipe by Dash of Savory features Artichokes, halved, roasted and topped with bread crumbs, garlic, herbs, and parmesan cheese!
Storage Tips: To keep the fresh artichokes in an airtight bag or a bag tied with a knot, and place it in the coldest part of the refrigerator. It is also important to know that artichokes oxidize over time. To prevent this from happening, submerge them in water with salt and lemon to prevent oxidation and keep them in optimum condition.
Roasted Artichokes
Ingredients
1 whole Artichoke, trimmed and cut in half
1 whole Lemon, juiced
1 cup Chicken Stock
3 cloves Garlic, chopped
Olive Oil, for drizzling
Kosher Salt, for seasoning
2 tablespoons Butter
1/4 cup Panko
2 tablespoons Parmesan, grated
Maldon Sea Salt, for seasoning
Parsley, chopped for garnish
RECIPE
Preheat oven to 400 degrees F. Trim the outer bottom leaves of the artichoke and peel the stem. Cut artichoke in half and use a spoon to scrape out all the little fuzz and little artichoke leaves.
In a baking dish add the lemon juice, chicken stock, and garlic. Add the artichoke halves cut side down and drizzle with olive oil. Cover baking dish with foil and place in the oven to roast for 30 minutes.
Remove and turn artichoke halves over so cut side is up season the cavity with kosher salt. Divide butter, panko, and parmesan evenly on the cut side. Cover with tin foil and place back in the oven for another 30 minutes. Uncover and roast for an additional 15 minutes until panko is golden brown. Remove and garnish with parsley, sprinkle with a pinch of sea salt and serve immediately with melted butter.
Enjoy!