This recipe pairs baby artichokes with lemon, herbs, and chili flakes for a delicious and tender side dish that will change how you view these petite vegetables.
Ingredients
- baby artichokes: 8 piece (fresh)
- extra-virgin olive oil: 3 Tbsp
- lemon: 0.5 piece (juiced and zested)
- small shallot: 1 piece (minced)
- fresh thyme leaves: 0.5 tsp
- fresh rosemary: 0.5 tsp
- dried chili flakes: 0.25 tsp
- Himalayan salt: 0 tsp (to taste)
- freshly ground black pepper: 0 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400°F.
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Trim the stems of the artichokes and remove the tough outer leaves. Cut ½ inch off the top of each artichoke. Cut them in half or quarters depending on size.
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Place the artichokes on a baking sheet. Drizzle with the olive oil, and sprinkle with the lemon zest, lemon juice, shallot, thyme, rosemary, and chili flakes. Season with salt and pepper. Toss well to coat evenly.
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Bake, stirring halfway through, for about 25 minutes, or until tender.
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Remove from the oven and season with additional salt.
