Roasted Baby Artichokes with Lemon Brown Butter and Parmesan

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As a kid, my mum used to make regularly boiled artichokes. We would dip the leaves into a home-made vinaigrette. A typical easy dinner in France. Recently I came across baby artichokes. They were a bit  too tiny to eat the bottom of the leaves but therefore they were more tender. I went on Pinterest (of course!) and came across this very tasty and simple recipe.

Kris and I loved it because it can be served as a snack. Perfect for parties if you’d like to serve something original. We can also highly recommend it for your lunch break the next day!

What you’ll need:

1 lb baby artichokes (In my case 4 artichokes)
1 lemon, zest and whole lemon separated
1/4 lb (114g) unsalted butter (I ended up having a lot. I believe that I’ll use about half the amount next time)
good pinch of salt
3/4 tsp black pepper
3/4 c grated parmesan

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1. First, preheat the oven to 350°F (180°C).

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2.  Then you’ll have to prepare the butter: In a small saucepan, combine the butter and lemon zest. Heat on medium-low. Once it starts to bubble, stir frequently until the butter browns. Remove from heat to cool.

3. In order to clean the artichokes you’ll first have to prepare a bowl of water. Halve the zested lemon. Squeeze its juice into the bowl along with the lemon halves.

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4. Using a parting knife, remove the tough outer leaves until you reach the soft yellow leaves.

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5.Using a serrated or bread knife, cut off the top third of each artichoke, and about a 1/4″ from the bottom of each stem.

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6. Cut the artichokes in half lengthwise.

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7. Toss cleaned artichokes into the bowl of water as you work to keep them from oxidizing i.e. turning a hideous brown.

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8. Once done cleaning the artichokes, arrange them, insides facing up, on a parchment-lined baking sheet. Using a pastry brush, give each choke a good soaking of the brown butter. Or if you don’t have a pastry brush handy, just drag the chokes through the brown butter in the pan. Sprinkle each choke with salt.

Combine black pepper and grated parmesan. Put approximately 1 tbsp of parmesan on each one.

9. Bake the artichokes for 25-30 minutes until tender and the topping is golden brown.

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10. Now, you will end up with some extra brown butter. I like to give them good sprinkling of more lemon brown butter once out of the oven.

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Enjoy this original snack. It is really fun to experiment with ‘forgotten’ veggies. Often they are really simple to prepare and so delicious!



4 thoughts on “Roasted Baby Artichokes with Lemon Brown Butter and Parmesan

  1. Cela a l’air délicieux. Je prends une option pour la fin du mois au soleil californien si il y a encore des mini-artichauts.
    Connais-tu l’expression “avoir un coeur d’artichaut”.(coeur volage)?
    Je t’embrasse

    • J’espère que nous trouverons des artichaut lors de votre visite. En effet je connais l’expression “avoir un coeur d’artichaut”. Bonne idée de photo!

  2. Ah mais ça à l’air trop bon !!! Je vais essayer, tant qu’on trouve encore des artichauts sur les marchés !!
    Je croyais qu’avoir un coeur d’artichaut c’était être émotif, limite fleur bleu ! Décidément ces expressions françaises…!
    Gros bisous

    • Oui ce n’est pas mauvais du tout et tres simple a faire. J’ai recement refait la recette et je n’ai pris ‘que’ la moitier de la quantite de beurre conseillé et c’etait largement suffisant! Bisous xx

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