Roasted Artichokes

Artichoke season is short. I mean really short. I was working at the farmers’ market last week and walked passed the artichoke vendor and couldn’t help myself. I knew he would sell out so I asked him to set just 3 aside for me. Instead, he told me to hang on to them and I should pay him only if I remembered. I love it. Of course I remembered, but he still wouldn’t take my money (until I pressed a whoppin’ $2 in his hand as a tip, yea that’s how I roll).

The last time I made artichokes they tasted like poison. Really. They were baby artichokes and I don’t understand what happened to them, but they were pretty inedible. Two years later I’m ready to try again. This time was part of an impromptu Sunday night dinner. Of course, I’ll get to all the other things made that night, but first… the artichokes since there is only 1 more week of them at the market. So get down there and try these out!

I didn’t measure well and I think I’d have liked it a little more saucy, so this is an estimate of what I would do NEXT time…

Roasted Artichoke Halves
3 medium-sized artichokes
3 T capers, chopped
1-2 T anchovy paste or canned anchovies, chopped
half a bunch parsley (I didn’t have it but wished I had)
4 cloves garlic, minced
4 T gluten free bread crumbs
dash of chili flakes (optional)
5-7 T extra virgin olive oil

Trim base of the artichoke (just enough so there’s an inch or 2 of stem still). Trim the very top of the artichoke off and remove the outer most layer of leaves. Cut in half down the center and throw in a bowl of water with a lemon cut in half. Set aside.

Preheat oven to 400. Saute garlic, anchovies, and chili flakes in 2 T olive oil for about 2-3 minutes, until fragrant. Add capers and parsley. Saute for another minute. Remove the artichoke from the water and pat dry. Rub olive oil all over them to coat. Lay them cut side up and sprinkle the garlic mixture on top of each half, and rub in with your fingers so it goes between the leaves in some spots. Throw a dash of salt over everything.

Sauteed garlic, capers, anchovy, and chili flakes