Roasted Baby Artichokes with Spring Salsa

Name: Roasted Baby Artichokes with Spring Salsa
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 20 baby artichokes, stems trimmed to 1 in; 15 miners lettuce or baby arugula leaves; 59 milliliters blanched almonds, toasted and finely chopped; 118 milliliters loosely packed dill fronds, chopped; 237 milliliters peeled fava beans*, finely chopped; 2 teaspoons minced garlic; 1 teaspoons About kosher salt; 2 Tbsps Meyer lemon zest, divided; 2 Tbsps Meyer lemon juice; 158 milliliters About extra-virgin olive oil, divided; 177 milliliters mild green olives such as Castelvetrano, pitted and torn in half; 57 grams Chunk of parmesan cheese (at least , at room temperature; 1 teaspoons red chile flakes; 2 teaspoons chopped rosemary; 6 to 8 thyme sprigs

The recipe Roasted Baby Artichokes with Spring Salsa could satisfy your Mexican craving in approximately 2 hours and 15 minutes. One serving contains 704 calories, 26g of protein, and 48g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Spring. If you have rosemary, garlic, blanched almonds, and a few other ingredients on hand, you can make it. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Preheat oven to 30

Equipment you will use

Oven

Snap off leaves of artichokes down to the yellow-green layer. Trim green tips of remaining leaves and fibrous surface from stems.

Ingredients you will need

Artichoke

Pour 1/4 cup oil into a small rimmed baking pan.

Ingredients you will need

Cooking Oil

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Baking Pan

Add artichokes, herbs, 4 tsp. zest, and 1/2 tsp. salt; turn to coat artichokes. Cover pan with foil and roast artichokes until tender when pierced with the tip of a knife, 30 to 45 minutes.

Ingredients you will need

Artichoke

Herbs

Salt

Equipment you will use

Knife

Aluminum Foil

Frying Pan

Uncover pan and set oven to broil. Broil artichokes, turning every minute or so, until browned all over, about 8 minutes.

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Artichoke

Equipment you will use

Oven

Frying Pan

Transfer artichokes to a cutting board.

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Artichoke

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Cutting Board

Pour any oil from pan into a measuring cup and add enough extra oil to equal 1/2 cup; then pour into a large cast-iron or nonstick frying pan.

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Cooking Oil

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Measuring Cup

Frying Pan

Heat artichoke oil over medium-high heat.

Ingredients you will need

Artichoke

Cooking Oil

Add fava beans and cook, stirring often, until favas are heated through, 3 to 4 minutes.

Ingredients you will need

Fava Beans

Add chile flakes, garlic, and remaining lemon zest and cook 1 minute.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Garlic

Pour into a bowl and gently toss with lemon juice, almonds, dill, and salt to taste.

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Lemon Juice

Almonds

Dill

Salt

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Bowl

Add extra oil to loosen if you like.

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Cooking Oil

Cut some artichokes in half and divide, with whole artichokes, among 4 plates (or arrange on a platter). Spoon salsa over and around the artichokes and scatter olives here and there. Using a vegetable peeler, generously shave wide curls of parmesan over each plate. Top with miner's lettuce.

Ingredients you will need

Artichoke

Vegetable

Parmesan

Lettuce

Olives

Salsa

Equipment you will use

Peeler

*To peel favas, shuck 1 lb. whole pods. Blanch beans 2 minutes in boiling water, dunk in cold water, and pop out of skins (slit skins with a knife or your fingernail); you should have about 1 cup.

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Beans

Water

Pop

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Knife

Quick twist: Use fresh kiwi fruit (yes, kiwi!) instead of artichokes. Peel, slice, drizzle with extra-virgin olive oil, and sprinkle with sea salt and freshly ground black pepper. Skip the salsa. Top with miner's lettuce (or another mild, tender green such as mche), shaved parmesan, and toasted chopped macadamia nuts.

Ingredients you will need

Extra Virgin Olive Oil

Ground Black Pepper

Macadamia Nuts

Artichoke

Kiwi

Parmesan

Sea Salt

Lettuce

Salsa

Equipment

Ingredients

Servings:

baby artichokes, stems trimmed to 1 in 15

miner's lettuce or baby arugula leaves 59milliliters

blanched almonds, toasted and finely chopped 118milliliters

loosely packed dill fronds, chopped 237milliliters

peeled fava beans*, finely chopped 2teaspoons

minced garlic 1teaspoons

About kosher salt 2Tbsps

Meyer lemon zest, divided 2Tbsps

Meyer lemon juice 158milliliters

About extra-virgin olive oil, divided 177milliliters

mild green olives such as Castelvetrano, pitted and torn in half 57grams

Chunk of parmesan cheese (at least , at room temperature 1teaspoons

red chile flakes 2teaspoons

chopped rosemary 6

to 8 thyme sprigs

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.