Roasted Baby Artichokes
Serves 2-4
Ingredients
- 6 baby artichokes
- 1 lemon, cut in half
- 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
Preparation Instructions
- Preheat oven to 400°F. Prepare a bowl of acidified water with the two lemon halves.
- Trim artichoke leaves down to the light green parts and remove choke with a spoon. Cut each in half and drop into bowl of lemon-water.
- Mix oil, lemon juice, salt, pepper and garlic. Lay artichokes on baking sheet, cut side up.
- Drizzle with olive oil mixture. Roast until tender – about 20 minutes.
- To serve, sprinkle with cheese, parsley, and Kiawe salt. Serve hot or at room temperature.