Roast Baby Artichokes and Spring Vegetables
Baby artichokes are small and tender enough that you can eat the choke part, unlike with a larger artichoke. When you roast them, they get almost sweet, and the edges get just a little crispy. Read on for step-by-step instructions for how to trim and prepare baby artichokes and a recipe for roast baby artichokes with spring vegetables.
Ingredients
- juice of 1 lemon
- 8 baby artichokes
- 4 carrots, peeled and cut into chunks
- small bunch (about 10) radishes, halved
- 3 tablespoons olive oil, divided
- salt and pepper
- 2 cups sugar snap peas, ends trimmed
- 1 bunch (about 8) green onions - trim off dark green portion
Instructions
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Preheat oven to 425 degrees. Spray a baking sheet with cooking oil spray.
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Prepare artichokes: Mix lemon juice with cold water in a small mixing bowl. As you trim each artichoke, add it to the bowl of lemon water to prevent browning. Use a serrated knife to cut off the top 1/3 of the artichokes (with the pointy ends). With your hands, peel back the outer leaves at the base and remove until you get to the tender, lighter green leaves inside. Then use a vegetable peeler to remove the outer tough part of the stem. Trim off the very end of the stem. Cut in half lengthwise.
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Toss carrots and radishes with 1 tablespoon olive oil and salt and pepper. Spread out on baking sheet. Bake for 15 minutes.
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After the carrots and radishes have been roasting for 15 minutes, remove the pan from the oven and stir or shake to move the veggies around. Drain artichokes. Toss artichokes, sugar snap peas, and green onions with remaining 2 tablespoons olive oil and salt and pepper. Add the artichokes, snap peas, and onions to the same baking pan with the carrots and radishes and spread out into an even layer. Return to oven and roast for additional 15 minutes, or until vegetables are tender. (It will be 30 minutes total roasting time for the carrots and radishes.)