I went to the farmer’s market looking for something fresh but different to have with dinner. There was lettuce and berries and loads of herbs – some tomatoes starting to come on and lots of root veggies – then I spotted these – a bin of beautiful, tender, baby artichokes. Ah HA! That’s what we’re having!
Wonderful deliciousness that is easy to make!
What you need:
- 1 pound of fresh baby artichokes (about 16)
- 2 Tablespoon olive oil
- 2 Tablespoons butter
- 4 cloves of garlic
- 2 Tablespoons panko bread crumbs
- 4 Tablespoons grated parmesan (the fresh kind)
- 2 teaspoons lemon pepper
- 1 teaspoon sea salt
How to Do it:
Bring a large pot of salted water to a boil. Carefully add the artichokes and cook until they are tender, about 30 minutes. The outer leaves will pull off easily. Remove from the heat and cool slightly.
Place the butter in a glass dish and crush the garlic into it. Melt in the microwave, then stir.
Clean the tough leaves off the outer sides and cut them in half lengthwise. Baby artichokes are super tender and there is no need worry about the fuzzy choke on the heart. Place them in a glass dish and drizzle with the olive oil. Toss gently.
Mix all the remaining ingredients, including the garlic butter and spread evenly over the top of the artichokes.
Place in a 350 degree, preheated oven and bake for about 20 minutes, or until the top is brown and the artichokes are heated through.
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