Don’t be fooled by the name: Baby artichokes are fully mature plants; their growth was stunted by a lack of sunlight. Patrick Russ (Seven Lions) says Nichols Farm & Orchard (Green City Market) grows dandy specimens: Look for ones with compact leaves that aren’t purple, the heavier the better.
Patrick Russ’s Roasted Baby Artichokes
Serves:6
Active Time:10 minutes
| 6 | Baby artichokes |
| 2 | Lemons, cut in half |
| 1 Tbsp. | Lemon juice |
| Zest of 1 lemon | |
| 2 Tbsp. | Olive oil |
| 1 Tbsp. | Minced garlic |
| 2 tsp. | Sea salt |
| Aged balsamic vinegar | |
| Shaved Parmesan |
1. Heat oven to 375 degrees.
2. Remove the artichokes’ tough outer leaves until you reach a lighter green layer. Trim off the stems, and cut each artichoke in half lengthwise.
3. Rub halves immediately with lemon to prevent discoloration. Arrange on a sheet pan, cut side up.
4. In a mixing bowl, combine the lemon juice, lemon zest, olive oil, and garlic. Drizzle the mixture over the artichokes and sprinkle with salt.
5. Roast until fork tender (30–35 minutes).
6. Spoon on a few drops of the vinegar and scatter the shaved Parmesan over the artichokes. Serve at once.