• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pounds baby artichokes (about 3 inches long) and quartered

  2. 3 tablespoons olive oil, divided

  3. 1/4 teaspoons each salt and freshly ground black pepper

  4. 2 tablespoons fresh lemon juice

  5. 3 tablespoons chopped mint leaves

  6. 2 ounces parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450F. Working with 1 artichoke at a time, break off green outer leaves until you reach tender yellowish inner leaves (be ruthless; you'll remove about half the leaves). Trim 1/2 inch from thorny tips and trim stem to about 1/2 inch.

  2. In a 12- by 18-in. baking pan, mix artichokes with 2 tbsp. oil, salt, and pepper to coat. Bake, stirring occasionally, until artichokes are browned and crisp at edges and tender when pierced, about 15 minutes.

  3. Spoon artichokes into a bowl and add lemon juice, mint, and remaining 1 tbsp. oil; mix thoroughly. Using a vegetable peeler, shave parmesan over salad. Serve warm.


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