Olive Oil Roasted Baby Artichokes

These Olive Oil Roasted Baby Artichokes are a great way to make use of tender young artichokes. They are delicious when baked with olive oil and Rosemary.

These Olive Oil Roasted Baby Artichokes are a great way to make use of tender young artichokes. Baked with olive oil and Rosemary, they are the perfect beginning to any meal.

What is on your food bucket list?

Do you have a food ‘bucket list’? Have you ever waited what seemed like forever to cook with a specific ingredient? There are quite a few on my food bucket list, including some fresh fruit and vegetables rarely seen in North America. On my wish list of fruits & veggies are bergamot citrus, the delicious flavour that makes Earl Grey tea so special. I would probably make some kind of bergamot marmalade or curd with it. Thinking about it right now has my mouth absolutely watering.

Next up is Hungarian dried paprika made from peppers by little old Nagyanas (Hungarian Grandmothers!). I’ll have to travel to Hungary for that experience and that in itself is on my travel bucket list. I wonder if there are any Viczko’s still living there that I could stay with?

A third food bucket list item of mine is to try cooking with hops. I began working on this item this spring when I planted our very first vine of Cascade hops. They didn’t grow too much this summer but hubby still had enough to fresh hop a new batch of beer. I’ll have to wait until next year to experiment with them.

These Olive Oil Roasted Baby Artichokes are a great way to make use of tender young artichokes. They are delicious when baked with olive oil and Rosemary.

While shopping at the nearby Italian Centre Shop, I found the fourth food bucket list item; tiny baby artichokes at the peak of their season. They fit into the palm of my hand and I could tell they were still quite fresh as they were plump and tight at the same time.

These Olive Oil Roasted Baby Artichokes are a great way to make use of tender young artichokes. They are delicious when baked with olive oil and Rosemary.

Back at home, I knew exactly how I wanted to cook them…Italian style Roasted Baby Artichokes! I say that they are olive oil roasted but really they are quite close to confited because they were engulfed almost entirely in olive oil. I added some of my fresh garden lemon thyme and rosemary to the oil as well as a few cloves of garlic.

These Olive Oil Roasted Baby Artichokes are a great way to make use of tender young artichokes. They are delicious when baked with olive oil and Rosemary.

Will they were in the oven, I added some more herbs to finely ground breadcrumbs. Mixing some of that herb flavoured olive oil into the breadcrumbs after the artichokes were finished roasting and scattered the breadcrumbs over the artichokes completed the dish both visually and texturally.

These Olive Oil Roasted Baby Artichokes are a great way to make use of tender young artichokes. They are delicious when baked with olive oil and Rosemary.

Pin it HERE.These Olive Oil Roasted Baby Artichokes are a great way to make use of tender young artichokes. They are delicious when baked with olive oil and Rosemary.

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Olive Oil Roasted Baby Artichokes

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Olive Oil Roasted Baby Artichokes

by:

  • V
  • VG
  • DF
If you find baby artichokes you are one lucky soul!
  • Difficulty:Intermediate
  • Prep Time:15 mins
  • Cook Time:45 mins
  • Serves:3

Nutrition per portion

    Ingredients
    • 9 baby artichokes; fresh and firm
    • 3 cloves garlic; peeled and crushed
    • lemon
    • fresh herbs such as rosemary and thyme
    • salt and pepper
    • 1 – 2 cups olive oil
    • 1/3 cup breadcrumbs
    Method
    Fill a large bowl with cold water. Juice the lemon and add the juice to the water along with the lemon halves. Remove outer petals of the artichoke until the lighter, more tender petals appear. Snap off the long stem. Place in acidulated water immediately. Once you have prepared all of the artichokes, slice off the top centimeter of each artichoke. Place artichokes in a pot and cover with the acidulated water. Place a heatproof dish or container over top so the artichokes stay under water. Boil for 10 minutes. Scatter fresh herbs into a bake proof ceramic/glass baking dish that is just big enough to fit your artichokes. Arrange artichokes stem side down in the baking dish. Re use the boiling pot to fry the crushed garlic cloves in some oil, taking care to remove them when they just begin to turn golden. Add garlic to the baking dish. If there is still a lot of extra room in the dish, feel free to add a few root vegetables or mushrooms to fill in the gaps. Bake at 400°F for about 30 minutes. Remove from oven, let cool slightly. Drain artichokes on a paper towel. Mix the breadcrumbs with a tablespoon of the oil and add more fresh herbs if you wish. Season with salt and pepper. Scatter breadcrumb mixture over the artichokes and serve.

    14 comments

    1. Lenny

      Seriously yummmmmm!

      Reply

    2. chef mimi

      How cool! That”s something I’ve never cooked either, just had them in Italy like everyone else! I’m envious! They look gorgeous.

      Reply

      1. dishnthekitchen

        Thank you Mimi! And now I’m envious that you had these in Italy!! I love hearing about your Italy adventures.

        Reply

    3. Flavour and Savour @flavourandsavour.com

      I haven’t made those for years! Thanks so much for the reminder. My kids used to love these, loaded with garlic!

      Reply

      1. dishnthekitchen

        oooh how nice! Does that mean you have a reliable supplier of baby artichokes or have you grown your own?

        Reply

    4. sugarlovespices

      What a beautifully simple way to showcase a fantastic ingredient like artichoke! You made them justice and what beautiful pictures! Hopefully, those tiny baby ones were tender! I remember buying some artichokes here in Edmonton and I had to remove almost all the outer leaves and the inside to have an edible artichoke 😉 .

      Reply

      1. dishnthekitchen

        Yes, artichokes are a lot of work and a lot of waste to get to the delicious inner portion. Fortunately, if you find firm fresh baby artichokes there’s less waste and you don’t have to remove the inside portion. If you find baby artichokes it’s like a gold mine for artichoke lovers!

        Reply

    5. thefoodblognet

      My only attempt at artichokes was not a good one. I think because the artichokes that I had were not very fresh and were pretty tough. But yours look wonderful and inspire me to try again. I need to go find some baby artichokes now!

      Reply

      1. dishnthekitchen

        Oh for sure. Freshness is very important when you’re using artichokes. I had seen the baby artichokes on a previous trip to the store but they were quite soft and leathery. I’m a squeezer when it comes to fruits and veg! When I gave these the squeeze test and they were nice and firm I filled my bag!

        Reply

    6. Denise from Urb'n'Spice

      Oh! I can imagine that these Olive Oil Roasted baby artichokes are so very yummy! Adding the fresh herbs from your garden is a great idea to enhance the delicate flesh so well. Thank you for the step by step instructions, too!

      Reply

      1. dishnthekitchen

        Thanks for stopping by Denise. Fortunately when you’re preparing baby artichokes there’s a lot less waste than the larger tougher ones. I always feel so guilty throwing so much away. They are very delicate as they don’t even have a developed ‘choke’ yet!

        Reply

    7. Justine @ JustineCelina.com

      Oh, what a treat! I bet these were absolutely incredible Bernice. I love artichokes and you’re right, they’re so difficult to find in Calgary. I’ve never been to the Italian Centre Shop — looks like I’ll be paying them a visit soon!

      Reply

      1. dishnthekitchen

        Artichokes are so under rated!! I can’t believe you have never been the Italian Centre…it’s like a foodie wonderland. Seriously, go. If you need a difficult to find ingredient THIS is the place that usually has it.

        Reply

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