Posted By Kimberly Turner on Nov 12, 2013 in Artichoke, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Fruit & Vegetables, How To Cook, Side Dishes, Vegan, Vegetarian, Veggies | 0 comments

Roasted Artichoke Hearts are a delicious side dish treat, but artichokes are so often under-appreciated.

The reason? Well, likely because they take more preparation work…a great deal more.

However, the flavor inside of these globes of shelled armor and hidden beneath the choke is absolutely delectable.

The handy-dandy roasting tray from Mutt Shop Products I use for these long stem artichokes is actually a jalapeño roasting tray, but holds these artichoke hearts with the stems in a perfect way to roast them.

The slow, dry heat makes for a great atmosphere for this tasty vegetable to roast & develop its flavors.

How to Roast Artichoke Hearts in a Roasting Tray:

Type: Side Dish Recipe

Serve with: roasted chicken, beef or pork
Prep Time: 10 – 12 min
Cook Time: 40 – 45 min – depending on thickness of vegetables
Yield: serves 3

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

3 long stem artichokes
large bowl full of water
1/2 lemon – juice + peel; for soaking
3 slices lemon – for roasting
1 1/2 tbsp olive oil
freshly cracked pepper – to taste; I used White Kampot Peppercorns
sea salt – to taste; I used Drogheria Cyprus Flake Sea Salt

Instructions:

Prepare the artichokes by first removing leaves from the stalk by hand or with a sharp paring knife.
Using a vegetable peeler, peel the stalk of the artichoke revealing the more tender layer underneath, and using a sharp chef’s knife, cut the very end of the stalk off to clean it all up nicely.
Pull all of the leaves of the artichoke off by hand, and remove the choke & discard. Pare the excess hard leaves from the outside edge that haven’t been fully removed. * Tip: If the tips of the leaves are too sharp, first use utility scissors to trim off those spiny ends.
Prepare a large bowl of cold water with lemon squeezed in to reserve artichoke hearts until finished preparing all of them for roasting.
Preheat oven to 375 degrees F.
Once finished preparing artichokes, remove them from cold water. In a bowl, toss them with olive oil, salt & pepper.
Arrange them in the jalapeño roasting tray on a cookie sheet and top with a slice of lemon. To create some steam in the oven, add some water to the cookie sheet to keep things moist while roasting.
Roast in oven for 40 – 45 min, checking on them at least halfway through. Roast until fork tender.
Remove from oven & serve with a really tasty main dish of meat.