Crispy Lemon Roasted Baby Artichokes Recipes

PAN-ROASTED BABY ARTICHOKES

Steps:

• Peel off and discard a few outer petals of the artichokes until you reach the pale, tender center. Trim the top and stem end, then quarter each artichoke. There should be no discernible choke, but if there is, remove it with a paring knife. Put the artichokes in a bowl of cold water to which the lemon juice has been added.
• In a wide, heavy, nonaluminum skillet, heat a 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and, when the oil is nearly smoking, carefully add them to the skillet. Season well with salt and pepper, stirring to coat with oil. Let the artichokes brown slightly, stirring occasionally, for 5 to 7 minutes, until they are tender when probed with a paring knife.
• Add the red pepper, garlic and parsley. Stir well and let sizzle for a minute or so. Transfer the artichokes to a platter, sprinkle with coarse salt and serve with lemon wedges, or sprinkle sparingly with red wine vinegar. Eat hot, or at room temperature.

CRISPY LEMON ROASTED BABY ARTICHOKES

Steps:

• Preheat oven to 400 degrees. 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. 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. Roast for 20-25 minutes until they are golden brown and crispy on the edges, tossing a few times throughout. Sprinkle with a bit more salt after removing from oven. Serve with more lemon and/or ketchup.

AIR FRYER CRISPY ARTICHOKES

Steps:

• Make the artichokes: Preheat an air fryer to 360˚ F. Pat the artichoke hearts dry. Halve lengthwise. Put the flour in a shallow bowl; lightly beat the eggs in a second bowl. Whisk the panko, lemon zest, oregano and kosher salt in a third bowl. Coat the artichokes in the flour, then the egg, then the panko mixture.
• Lightly coat the artichokes with cooking spray and arrange sprayed-side down in the air fryer basket in an even layer. Cook 7 minutes. Spray the tops with more olive oil, flip and cook until golden brown, 7 more minutes.
• Make the dipping sauce: Whisk the mayonnaise, garlic, lemon juice, olive oil and salt in a small bowl. Serve with the artichokes.

ROASTED BABY ARTICHOKES

Steps:

• Preheat the oven to 400 degrees F.
• Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
• Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
• To serve, top with the cheese and garnish with the parsley.

ROASTED BABY ARTICHOKES WITH LEMON AIOLI

Steps:

• Preheat oven to 425 degrees.
• Combine 6 cups water and 4 tablespoons lemon juice in a large bowl. Cut off the top 1/2 inch of each artichoke. Cut off the stem of each artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut each artichoke in half lengthwise. Place artichokes nin the juice mixture.
• After 2 minutes, drain artichokes; pat dry with paper towels. Combine artichokes, 1 tablepoon oil, salt and pepper; toss well. Arrange in a nsingle layer on a baking sheet. Bake at 425 degrees for 10 minutes.
• Combine remaining 1 tablespoon juice, remaining 2 teaspoons oil, mayo, garlic, and lemon rind in a small bowl. Serve with artichokes.

CRISPY JERUSALEM ARTICHOKES WITH ROASTED GARLIC & ROSEMARY

Steps:

• Heat oven to 180C/160C fan/gas 4. Soak the artichokes in cold water for 20 mins or so to loosen any dirt, then scrub them with a scourer, being sure to remove any grit. Halve the small ones and quarter the bigger ones, and put them in a roasting tin with the split garlic bulb and rosemary. Coat everything with the oil and season. Roast for 45-50 mins until tender inside and crispy outside.
• To finish, squeeze the softened garlic cloves from their skins and toss with the roasted artichokes, along with the mace, butter and lemon juice.