Globe artichokes seem to be one of those things that seem more hassle than they are worth (sometimes). They are a rather laborious vegetable to prep for cooking, but once you get into the tasty heart inside, it’s all worth it!
Rosemary Roasted Potatoes and Artichokes
Ingredients:
3 large glove artichokes
500 g new potatoes, halved
2 garlic cloves, finely chopped
1 lemon, zested
2 rosemary sprigs, roughly chopped
olive oil
salt and pepper
Directions:
First you have to get your artichokes ready by pulling away the over leaves as near to the base as possible. Stop when you’ve reached a creamy colour. Then trim the stalk and base off, and cut the top off, leaving only the pale stubs. Quarter the artichokes and cut away the fluffy centres. Phew.
Preheat your oven to 200 C. Boil your potatoes for about 10 minutes. Whilst your potatoes are boiling put your roasting tray in the oven to warm up.
Drain your potatoes and add them to the roasting dish with a generous glug of oil and salt and pepper. Roast them for 15 minutes.
After 15 minutes, add the artichokes to the roasting tray and toss together. Roast for a further 20 minutes, shaking the tray every so often.
When they are roasted, turn the oven off and add the lemon zest, garlic and rosemary to the pan. Leave the pan in the oven for 5 minutes to let the residual heat cook the garlic and herbs.
Are you going to tackle any artichoke recipes yourself?
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