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May 2, 2010
Irene Saiger

7 comments

Roasted Artichokes

What a glorious week it has been in Los Angeles!  The sun is shining, the sky is a beautiful shade of blue, the wind is blowing and you can see the Santa Monica and San Gabriel mountains in the distance.  It feels like Spring, even in Southern California.

I have been taking walks during lunch and often stop at Joan’s on Third (one of my favorite places to eat and shop)  where I pick up half a grilled artichoke, a perfect spring vegetable.  They are full, luscious, multi-layered, delicate and incredibly versatile.  Last week we had dinner with our friends and Steve made a wonderful puree of artichoke soup.  I may be able to get him to share the recipe!

Eating artichokes, unlike any other vegetable, requires patience.  Peeling one leaf at a time, dipping it into your favorite sauce and savoring each small edible part of the petal, you are then rewarded with the heart.  My sons would fight over the heart, and I always understood why.

My mother always boiled her artichokes and served them with vinaigrette.  I now prefer this two-step process.

Roasted Artichokes

4 large globe artichokes

Wash artichokes and trim each leaf, cutting off the sharp tips as well as the stem. Place in a basin of water with a sliced lemon. Bring a large pot of salted water to a boil. Add artichokes and cook for about  30- 40 minutes or until leaves can be pulled off fairly easily.  Remove and turn artichokes upside down so water drains out.  Allow to cool.

Cut the artichokes in half and using a small paring knife, remove fuzzy choke and any purple tipped petals.

Combine 1/4 cup balsamic vinegar with 4 tbsp olive oil, salt and pepper to taste and spread on rimmed cookie sheet.  Place cut side of artichokes on top of vinaigrette and press down, slightly flattening artichoke.  Roast at 475 degrees for about 30 minutes or until artichokes are slightly charred.  You can also grill them if you prefer.

My two favorite dipping sauces.

Honey Balsamic Dip

2 tbsp honey

2 tbsp balsamic vinegar

1/2 cup olive oil

salt and pepper to taste.

Garlic-Basil Mayonnaise

1 cup mayonnaise mixed with 2 large minced cloves of garlic and 2 large basil leaves. Salt and pepper to taste. Blend in food processor.

Enjoy,

Irene

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7 thoughts on “Roasted Artichokes

  1. irene! the artichoke recipe was awesome. i made the garlic mayo dip. they are harder to prepare than i thought so now i have a real appreciation for your artichokes/you since you spend the time doing that a lot! miss you all and hope to see you soon!!

  2. irene! i JUST bought artichokes and was looking for a recipe!! what a strange coincidence! thanks so much :)

    • I love that you are making artichokes! Good for you. I know you have had this at my house before!!!! Let me know which dip you use or if you make a different one, share it!

      Irene

  3. Can’t wait to try this!

  4. i think that one cup of mayo. its tooooooo much, thats i usually do that, and i add a tablespoon of horseradish to the sauce

    • o.k. Rachel, I know you worry about fat but 1 cup of mayo is for all the artichokes so it really isn’t that much. It isn’t as if one person will eat the entire dipping sauce. Try the Light Mayo if that makes you feel better. Also, there is a version made with olive oil which is really good.

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