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Recipe to Print-Roasted Baby Artichokes - Copy

$scale_by Recipe Name: Roasted Baby Artichokes - Copy Source: Submitted by: Last Modified: Course: Side Dish Used in Baskets: No Base: Vegetable Kosher: Pareve Ethnicity: American Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 4 Inactive Prep Time: 0.00 Minutes Original Num Servings: 4 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 400 Approx. Cost/Serving: $8.86 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Small, or ?baby,? artichokes are simpler to prepare than medium artichokes because you do not have to remove the choke. Roasting, which concentrates their delicate flavor and lightly crisps their exterior, is our favorite way to cook small artichoke hearts. Plan on roughly four artichokes per serving. A small artichoke is the size of a chicken egg and weighs between 2 and 4 ounces. A medium artichoke (right) is the size of an orange and weighs between 8 and 10 ounces.

Ingredients: Directions: Cut off the top quarter and snap off the fibrous outer leaves until you reach the yellow leaves. With a paring knife, trim the dark green exterior from the base of the artichoke as well as the exterior of the stem. Trim a thin slice from the end of the stem, then cut the artichoke in half, slicing from tip to stem. Drop the trimmed artichoke into a bowl of acidulated water until ready to cook. Drain the trimmed artichokes and toss with enough olive oil to coat lightly. Season with salt and pepper to taste and place cut-side down on a rimmed baking sheet. Roast in a 400-degree oven, turning after 15 minutes, until artichokes can be easily pierced with a skewer, about 25 minutes total. While still hot, sprinkle with lemon juice and more salt to taste.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00