Roman Artichokes with Roasted Vegetables and Parmesan
- Mixing bowls
- Chef's knife
- Saucepan with lid
- Box grater
INGREDIENTS
- 4–5 medium artichokes
- Juice of 2 lemons
- 2½ cups water, for lemon soak
- ¼ cup olive oil
- 4 cloves garlic, crushed
- ¼ cup mixed fresh herbs, mint, oregano, cilantro, basil
- 1 teaspoon salt
Toppings:
- 2 cloves garlic, sliced
- 1 cup cherry tomatoes
- 2 cups baby spinach leaves
- Cooked artichokes
- 2 tablespoons toasted hazelnuts, roughly chopped
- ¼ cup Parmesan, shaved
- 1 teaspoon olive oil, for sautéing (use some reserved cooking liquid if preferred)
- Pinch coarse salt, to finish
INSTRUCTIONS
- Clean the artichokes: trim the base, peel tough outer leaves, and scrape the fuzzy choke with a spoon. Remove remaining tough leaves and drop each cleaned artichoke into the lemon water to prevent browning. Cut artichokes into halves or quarters.
- Place the cut artichokes in a saucepan with 1 cup of the lemon soak water, olive oil, crushed garlic, herbs, and salt. Bring to a boil, cover, and simmer over medium heat until tender, about 20 minutes. Remove with a slotted spoon and reserve 1 generous teaspoon of the cooking liquid with oil for the topping.
- Heat the reserved teaspoon of cooking liquid in a skillet. Sauté the sliced garlic briefly until fragrant. Add the cooked artichokes, cherry tomatoes, hazelnuts, and spinach. Cook, stirring, until tomatoes soften and spinach wilts, about 2–3 minutes. Taste and season as needed.
- Arrange on plates, scatter Parmesan shavings over the top, drizzle with olive oil if desired, and finish with a pinch of coarse salt. Serve immediately.
FAQ
How do I clean the artichokes properly?
This is an essential step to ensure the final dish is tender and free of bitterness. Start by trimming the base and removing any tough outer leaves. Then use a small paring knife to peel away the fibrous layers. The inner choke, which contains fuzzy hairs, must be carefully scraped out with a spoon. Drop each cleaned artichoke immediately into a bowl of water mixed with lemon juice to prevent discoloration. Cutting the artichokes into halves or quarters after cleaning helps them cook evenly.
Can I freeze cooked Roman artichokes for later use?
Cooked Roman artichokes can be frozen, though it’s important to preserve texture. After cleaning and braising, cool the artichokes completely. Place them in airtight containers or freezer-safe bags, separating pieces to avoid clumping. They can be frozen for up to 2 months. When ready to use, thaw in the refrigerator overnight and reheat gently in a skillet with a small amount of reserved cooking liquid or olive oil. Avoid high heat or microwaving directly from frozen, as this can make them mushy.
How can I prepare the Roman artichokes ahead of time?
Clean and trim the artichokes, then store them in a bowl of water with lemon juice to prevent browning. You can also boil them briefly until just tender and refrigerate for up to 24 hours. When ready to serve, reheat gently in a skillet with some of the reserved cooking liquid or olive oil. Toppings like cherry tomatoes, spinach, and hazelnuts can be prepared separately and added at the last minute to maintain freshness.
How do I know when the artichokes are cooked perfectly?
Artichokes are cooked perfectly when they are tender throughout but still hold their shape. After braising in lemon water with olive oil, garlic, and herbs, test doneness by inserting a knife into the thickest part; it should slide in easily without mushiness. The leaves should be soft enough to pull off with minimal resistance. Overcooking can cause the artichokes to become soggy, while undercooking leaves them tough and bitter.
Can I use frozen artichokes instead of fresh?
Using frozen artichokes is possible but requires careful handling. Thaw the artichokes completely and pat them dry before braising. Frozen artichokes may release extra water, so adjust cooking liquid to prevent dilution of flavor. The braising time may be slightly shorter since frozen artichokes are partially cooked during blanching before freezing.
How should I store leftovers of Roman artichokes?
Leftover Roman artichokes should be cooled to room temperature before storing. Place them in an airtight container in the refrigerator for up to 3 days. If possible, store the artichokes separately from delicate toppings like spinach or Parmesan to maintain texture. When reheating, use a skillet over medium heat with a teaspoon of reserved cooking liquid or olive oil to prevent drying out. Roman artichokes retain their flavor and tenderness when reheated gently.
Can I roast the artichokes instead of braising them?
Yes! Start by cleaning and trimming the artichokes, removing the tough outer leaves and the choke. Cut into halves or quarters, drizzle with olive oil, lemon juice, salt, and herbs, and toss to coat evenly. Arrange them cut-side down on a baking sheet and roast in a preheated oven at 400°F/200°C for 25–30 minutes, until the edges are caramelized and the hearts are tender. Roasted Roman artichokes develop a nutty, slightly sweet flavor that complements toppings like cherry tomatoes, spinach, hazelnuts, and Parmesan. Adjust cooking time depending on the size of your artichokes.
How do I enhance the flavor of the artichokes?
Artichokes have a delicate, slightly nutty flavor, so balancing seasoning is key. Use fresh herbs such as mint, oregano, cilantro, and basil sparingly, along with crushed garlic and a pinch of salt. Olive oil adds richness without masking the artichoke’s taste. Lemon juice in the soaking water and during braising brightens the flavor while preventing discoloration. Avoid heavy sauces or overly pungent cheeses that could overwhelm the artichokes. When finishing the dish, lightly toasted hazelnuts and shaved Parmesan provide texture and umami, enhancing the flavor without overpowering it.
