Roasted Artichokes with
- 3 Hitchcock Farms® Baby Artichokes
- 2 lemons, halved
- 8 slender carrots, peeled
- 8 baby turnips, peeled
- 4 large fingerling potatoes, halved
- 2 large parsnips, peeled and cut into 1-1/2 inch cubes
- 2 medium onions, peeled and cut into quarters
- 2 large beets, peeled and cut into large wedges
- 1 celery root, peeled and cut into 1-1/2 inch cubes
- 1 head of garlic, separated into cloves and peeled
- 4 sprigs rosemary
- 1 tbsp kosher salt
- freshly ground black pepper
- 1/2 cup extra virgin olive oil
- Fill a stainless steel or glass bow that is large enough to cover the artichokes with cold water.
- Cut lemons in half and squeeze juice from two halves into the water; drop all four halves into the water.
- Working with one artichoke at the time, bend the outer leaves backward until they break at the point where the tough leaf becomes part of the tender base, stopping when you reach the interior leaves that are at least half yellow.
- With a serrated knife, cut diagonally across the leaves at the point where they turn yellow-green to dark green.
- Trim the stem of its tough outer layer with a potato peeler, quarter the artichoke lengthwise and scoop out the choke. As the artichokes are trimmed, drop them into the lemon water.
- Preheat the oven to 400 degrees F.
- Drain the artichokes into a large baking dish (such as a turkey roasting pan) and add carrots, turnips, potatoes, parsnips, onions, beets, celery root, garlic cloves and rosemary sprigs. Season well with salt and black pepper, drizzle generously with olive oil, and toss with your hands to coat them evenly.
- Put the baking dish in the pre-heated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish to accompany a roasted main course or transfer them to a platter to serve as appetizers.
Fresh Hitchcock Farms® artichokes pair well with winter’s colorful bounty . . . roasting them alongside root vegetables brings out the depth of their rich, natural flavor.
Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA