Roasted Baby Artichokes with Lemon Garlic Dipping Sauce - Tender baby artichokes roasted to perfection and served with a tangy garlic lemon dipping sauce is possibly one of the best to celebrate spring!
A friend of mine and I went to a farmer's market the a little over a week ago. I was super excited because I haven't been to a decent farmer's market since I moved from So Cal. Unfortunately we were a bit early it seems because there weren't very many vendors there. I was on the look out for springy type produce to work with and, well spring just hasn't seemed to have sprung here yet.
I did talk to a very nice guy that sells jams and jellies from Johnson Berry Farm. We sampled a few of their pepper jams (you know I like it hot people), and I settled on one they consider "Xtra-Hot", their Golden Raspberry Habenero XXX jam. They do have two jams that have ghost peppers (yes I said ghost peppers) in them, but I didn't have the nerve to give them a try. I will suck it up and do it next time though because even though the habenero jam was hot, it wasn't OhhEmmGeeee hot so I think I will be able to handle it.
Now you all chant "Do it, do it, do it" and then I will feel sufficiently pressured into it. Then, if something goes sideways, I can just blame it on you. Hey, what are friends for right?
Anywho, where the heck was I? Oh yes, farmer's market not having my springy stuff. Ya, that's where we were.
I have been wanting to work with ramps, aka wild leeks, and fiddleheads for quite some time now, but they are only around for a finite amount of time each year so I just can't find them. I am hoping that they will be there when we go back next month *crossing fingers* because they sound very interesting. Have you ever had ramps or fiddleheads? I would love to hear about how you cooked them if you have!!
I did grab some seeds from the "Seed Lady" so I could get a start on my garden. We are doing raised beds this year. So far I have grape and San Marzano tomatoes, and I grabbed seeds for chiogga beets, aka candy cane beets, just cuz they are all pretty and striped and stuff. Leave to me to go all girlie when I am buying seeds for the garden! But that was about it. So I took my jam and seeds and we hit the road.
On my way home I decided to stop by a place called Tacoma Boys. It is a market that is about a half hour from my house, and since I am not a big lover of driving or crossing toll bridges, I rarely get over there. I was going to be driving right by it to get home so I had to jump at the chance. They always have terrific produce, awesome meat, and a HUGE selection of wines (Uhh helloooo ya know I am going to stop). Plus I needed organic compost for my seeds.....hhmmm wine and compost, such a nice pairing.
I grabbed a cart and began to wander. They had so much produce! I was like a kid in a candy store not knowing which treat to grab first. They I saw them across the room. They were so small, and cute, and purpley green! Baby artichokes.....yay!! I haven't seen them in a store since I moved to Washington! I resisted the urge to buy the whole box full and settled on just getting a pound for now, promising myself that I would go back SOON for more. I also grabbed a 2 pound cowboy steak because, well because have you seen those things? How can you resist a big ol' hunk of meat with a handle?? I knew Kevin would be beside himself when he saw it.
I decided that the baby artichokes would be an appetizer for our T-rex steak, and I knew roasting them would just bring out more of that lovely artichoke flavor. I <3 roasted veggies of any kind!!
This little beauties take a little bit of prep work, but trust me they are wellllllllllll worth it!!
Using a nice sharp pairing knife and get rid of the woody bottom, tough outer leaves, and pointy little tops.
Then, after you toss them with some olive oil, lemon juice, and salt and pepper, you pop them into a 425 degree oven and in 25 minutes you will be noshing on one of the best spring veggie appetizers out there!!
1 year ago - Buffalo Shrimp
2 years ago - Brussels Sprouts Gratin
3 years ago - Creamy Shells with Tuna and Spinach
Roasted Baby Artichokes with Lemon Garlic Dipping Sauce
- 1 pound baby artichokes
- 2 1/2 lemons, juiced and divided
- Kosher Salt
- Cracked black pepper
- 1/4 cup plus 1 tablespoon olive oil, divided
- 1/4 cup non-fat Greek yogurt
- 1 large clove garlic, chopped
- Preheat your oven to degrees 425 F.
- To prep the artichokes, trim the bottom stem about 1/4 inch. Using a pairing knife, peel the stem to remove any thick, fibrous strands
- Peel the thick outer leaves until you have reached the light green papery thin ones
- Using a chef knife, cut off the top of the artichoke, then slice the artichokes in half lengthwise.
- In a large bowl add the artichoke halves, juice of two lemons, olive oil, and season with salt and pepper. Toss well.
- Transfer to a baking sheet cut-side down.
- Bake in the center of the oven for about 25 minutes, checking after 15 minutes to ensure even browning.
- Place the Greek yogurt, remaining tablespoon of olive oil, remaining lemon juice, and garlic into a food processor, blend until smooth. Taste and season with salt and pepper. Pulse to combine.
Prep Time: 00 hrs. 15 mins.
Total time: 40 mins.
Tags: artichoke, lemon, Greek yogurt, garlic, appetizer