Roasted Artichokes are the best way to celebrate Spring in my opinion. It’s prime artichoke season so enjoy them while they are fresh and super tasty. And Summer is fast approaching. What better way to welcome in Spring than with some healthy and tasty finger foods!
California artichokes are available throughout the year, they come from the Monterey region of the state and they are superb, if you ever get a chance to check out an artichoke farm this would be the place. It’s gorgeous, especially when they’re in bloom. Peak season for artichokes that you’ll likely see in the grocery store is March through May and again in October. Take full advantage of this time, I swear they taste meatier and have almost a floral smell to them.
I love cooking up artichokes for a simple side dish or appetizer. I typically just steam then and serve with lots of melted butter, but ever since I experimented with roasting them, I’m totally in love with the method!
Super easy to just toss in the oven and forget about it for an hour and cook the rest of dinner. Serve with melted butter or just by themselves. This is the perfect appetizer to any meal. I love the crunchy panko and salty parmesan. It’s such a delicious hit!
Wine Pairing Recommendation: Artichokes are notorious for being incredibly hard to pair with. Whenever I’m in doubt I just pair it with whatever sauce I’m serving. In my case, it’s melted butter, so champagne is always my go to.
Artichokes don't have to be intimidating. I find it's so much easier to cut an artichoke with a serrated knife. Use a pairing knife or grapefruit spoon to cut out the center fuzzy part to expose the heart.
- 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
- Step 1 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.
- Step 2 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.
- Step 3 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!
Savor and Enjoy!