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Roasted Baby Artichokes

Roasted Baby Artichokes

Starters and Sides

These Roasted Baby Artichokes are a perfect side dish, combining the earthy flavor of tender roasted artichokes with a bright lemony dressing. Topped with nutty Parmigiano Reggiano and finished with the rich, smoky notes of Hawaiian Volcano Kiawe Smoked Sea Salt, this dish brings out the best of fresh, seasonal ingredients. The crispy roasted exterior contrasts beautifully with the soft, flavorful centers, making it a simple yet elegant addition to any meal.

Serves: 2-4

Ingredients:

  • 6 baby artichokes
  • 1 lemon, halved
  • 3 tablespoons extra virgin olive oil (EVOO)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon plain white Hawaiian Volcano Sea Salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 teaspoon Hawaiian Volcano Kiawe Smoked Sea Salt (for garnish)

Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F. Prepare a bowl of acidified water by squeezing the juice from the lemon halves into the water and then adding the lemon halves.
  2. Prepare the Artichokes: Trim the tough outer leaves of the baby artichokes until only the tender, light green parts remain. Remove the choke with a spoon, cut each artichoke in half, and immediately place them in the lemon water to prevent browning.
  3. Season the Artichokes: In a small bowl, mix together the olive oil, lemon juice, plain Hawaiian Volcano Sea Salt, black pepper, and minced garlic. Arrange the artichokes cut side up on a baking sheet, and drizzle with the olive oil mixture.
  4. Roast: Roast the artichokes in the preheated oven for about 20 minutes, or until tender and golden brown.
  5. Finish and Serve: After roasting, sprinkle the artichokes with grated Parmigiano Reggiano, chopped parsley, and a pinch of Hawaiian Volcano Kiawe Smoked Sea Salt. Serve hot or at room temperature.
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