These Olive Oil Roasted Baby Artichokes are a great way to make use of tender young artichokes. Baked with olive oil and Rosemary, they are the perfect beginning to any meal.
The sole purpose of an appetizer is to ready your stomach for great meals to come. Some of my favourite appetizers here on the blog are these highly addictive Maple Gochujang Wings and of course…arancini! But not just any arancini…Japarancini! Check out these Arancini made with Barley and Shiitake Mushrooms for a fun flavour spin on a classic Italian appetizer.
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Olive Oil Roasted Artichokes
Olive Oil Roasted Baby Artichokes are an Italian treat that we look forward to every year when baby artichokes are in stores. These little guys are much easier to prepare, with tender flesh and fewer leaves than mature artichokes. Roasting them in olive oil flavoured with garlic and fresh herbs makes them extremely tender and flavourful. Using fresh herbs such as rosemary or thyme mixed with bread crumbs finishes the dish off with a bit of texture and extra boost of flavour.
What is on Your Food Bucket List?
Do you have a food ‘bucket list’? Have you ever waited what seemed like forever to cook with a specific ingredient? There are quite a few on my food bucket list, including some fresh fruit and vegetables rarely seen in North America. On my wish list are bergamot citrus, authentic Hungarian dried paprika made from peppers by little old Nagyanas and cooking with hops.
How to Choose Baby Artichokes
While shopping at the nearby Italian Centre Shop, I found the fourth food bucket list item; tiny baby artichokes at the peak of their season. They fit into the palm of my hand and I could tell they were still quite fresh as they were plump and tight at the same time.
How to Roast Baby Artichokes
Back at home, I knew exactly how I wanted to cook them…Italian style Roasted Baby Artichokes! I say that they are olive oil roasted but really they are quite close to confited because they were engulfed almost entirely in olive oil. I added some of my fresh garden lemon thyme and rosemary to the oil as well as a few cloves of garlic.
How to Finish Roasted Baby Artichokes
Will they were in the oven, I added some more herbs to finely ground breadcrumbs. Mixing some of that herb flavoured olive oil into the breadcrumbs after the artichokes were finished roasting and scattered the breadcrumbs over the artichokes completed the dish both visually and texturally.
Pin Olive Oil Roasted Baby Artichokes HERE.
- 9 baby artichokes; fresh and firm
- 3 cloves garlic; peeled and crushed
- 1 lemon
- fresh herbs such as rosemary and thyme
- salt and pepper
- 1 – 2 cups olive oil
- 1/3 cup breadcrumbs
NOTE: The nutritional data is quite off as the large amount of olive oil is not consumed but used to cook the artichokes.
Amount Per Serving: Calories: 1528Total Fat: 146gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 121gCholesterol: 0mgSodium: 406mgCarbohydrates: 56gFiber: 22gSugar: 5gProtein: 13g