Roasted fresh young artichokes are the featured vegetable at many summer Italian festivals. Gardeners here can host their own festival with a bit of planning and the right artichoke cultivar.
Though this may be an appropriate time to start the artichoke seed for your kitchen garden, it's not a great time of year to be looking for fresh artichokes. Frozen artichokes are fine substitute in the off season.
For those of us who aren't on a New Year's diet, a lemony aioli sauce drizzled over the roasted potato-artichoke mixture would be divine. I must settle for the fresh lemon juice.
- 4 tablespoons olive oil
- 3 large cloves garlic, finely chopped
- 1 teaspoon dried rosemary
- 1 pound small potatoes, such as baby Yukon Gold, washed and cut into 1-inch wedges
- One 12-ounce bag frozen artichoke hearts
- 1/2 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese (2 ounces)
- Freshly ground black pepper
- 1/2 to 1 teaspoon sea salt
- 1 lemon
Preheat the oven to 425 degrees.
In a large mixing bowl, whisk together the olive oil, garlic and rosemary. Add the potato wedges and toss to thoroughly coat with the oil mixture. Use a slotted spoon to transfer the potatoes to a medium roasting pan (about 8 by 11 inches). Add the frozen artichoke hearts to the remaining oil-garlic mixture, and stir to thoroughly coat them. Add the panko bread crumbs and the cheese to the artichokes, and toss to combine. Spoon the panko-artichoke mixture over the potatoes.
Transfer the pan to the oven. Bake for about 30 minutes, until the edges of the potatoes and the artichokes are brown. Remove from the oven and sprinkle with salt and pepper to taste. Cut the lemon in half and squeeze the juice over the potatoes and artichokes. Serve immediately.
From Cynthia A. Brown.
Tested by Cynthia A. Brown.
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