Roasting baby artichokes couldn’t be any easier than this recipe. Roasted with olive oil, herbs and lemon, topped with a bagna cauda sauce, this might be your new favorite way to eat artichokes!
bagna cauda, roasted baby artichokes
Salt and pepper
For the Sauc
¼cupred wine vinegar
Trim each artichoke’s outer leaf tips with kitchen shears. Peel stem on artichoke until fibrous skin is removed (the core will be a pale green). Discard all trimmings.
Cut each artichoke in half, rubbing cut side with lemon.
Preheat oven to 400 degrees. Preheat skillet over medium high heat with olive oil in the bottom.
Season artichokes with salt and pepper. Place artichokes in pan, cut side down, and sear for 5 minutes or until golden brown. Remove from pan.
Slice lemon into 8 slices and place in cast iron skillet. Place herbs on top of each slice of lemon. Place artichokes on top of lemon and herbs, cut side down. Cover skillet with aluminum foil and roast in oven for 15 minutes or until tender.
Roast whole garlic head in aluminum foil in 350 degree oven for 45 minutes or until tender. Let cool. Once cool enough to handle, cut bottom off of garlic head and squeeze cloves from garlic paper. Discard garlic wrappings.
Bring together garlic, anchovy and olive oil to temperature in a small sauce pot over medium heat. Mash garlic and anchovy with the back of a spoon in the pan to help dissolve.
Add red wine vinegar and season with salt and pepper.
Serve over roasted artichokes. Use as a dipping sauce for outer leaves.
Roasted Baby Artichokes with Bagna Cauda
Amount Per Serving (1 g)
Calories 142Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 2g10%
Total Carbohydrates 4g1%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.