Roasted baby artichokes. Yum. Why baby artichokes? I have sort of a thing against cleaning big artichokes. Love eating them, hate cleaning them. This is ONLY because I had to clean, poach and grill countless artichokes at my first restaurant job a few years ago. That, along with the memory of my executive chef screaming at me and throwing pots against the wall because I stopped my prep to get myself a band-aid after cutting myself, was enough to scar me…for life (I know, I’m a wuss). That’s why I prefer the little guys :) Also, baby artichokes are a lot cuter! You guys might be questioning the addition of the mayo in the butter…right? This is actually something I picked up this summer from a friend. It was a family thing for him. I love things like that, don’t you? Learning little family food quirks here and there are my favorite! Obviously if you don’t like mayo (whaaa?) you can leave it out and it will be just as delicious!
Roasted Baby Artichokes
Serves 3 to 5
1 lb baby artichokes
3 tablespoons extra virgin olive oil
salt and pepper to taste butter sauce:
¼ cup drawn butter
½ teaspoon crushed red pepper flakes
2 tablespoons mayonnaise
1. Preheat oven to 350°F.
2. To clean the baby artichokes: Trim the outer, green leaves from the artichoke, until you reach the soft, yellow leaves.
3. Cut the tops off and trim the stem.
4. Cut each cleaned artichoke in half and toss together in a bowl with the olive oil, salt and pepper.
5. Spread the artichokes onto a baking sheet, in a single layer and roast in the oven for 25 to 30 minutes.
6. For the sauce: stir together the drawn butter and pepper flakes. Pour the mixture into a small bowl and dollop the mayo into the center of the bowl. Serve as a dipping sauce to the artichokes.