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Roasted Artichokes with Lemon-Shallot Vinaigrette


Simple. Delicious. Elegantly easy. That’s how we’d describe this Roasted Artichoke recipe! Roasting artichokes brings out their natural sweetness and when served over a bed of arugula with a drizzle of homemade Lemon-Shallot Vinaigrette they’re a delicious and nutritious way to enjoy this unique and beautiful vegetable.

This post was created in partnership with Ocean Mist Farms

 

A simply elegant side dish for any occasion

While we may be known more for our healthy comfort food than for elegant entertaining options, that doesn’t mean that we can’t go there – and go there we did with this stunning roasted artichoke recipe! Artichokes are naturally gorgeous on their own and they pack a hefty punch when it comes to nutrition. Don’t worry, we’ve kept this recipe simple so you can easily make it anytime you come across perfect artichokes at your local market or grocery store. 

We’re really excited to be partnering again with our friends at Ocean Mist Farms to share our love for artichokes and another delicious recipe so you can enjoy this incredibly nutritious vegetable too. Ocean Mist Farms, located in Castroville, CA, has been growing artichokes and other vegetables for nearly 100 years. They’re the largest grower of artichokes in the U.S. and the only grower in the country to provide artichokes year-round thanks to three strategically located growing regions with prime soil and micro-climates in Castroville, Oxnard, Coachella, and Baja. 

Not just another pretty veggie!

Did you know that artichokes are one of the most nutritious vegetables on the planet? It’s true! Here are just a few facts about the health benefits of artichokes (there are so many!). This leafy little gem is a nutrition powerhouse offering benefits such as:

  • Great source of probiotics that contribute positively to a healthy gut microbiota
  • Rich in a prebiotic fiber called ‘inulin’ which has been shown to decrease inflammation and autoimmune response while increasing insulin sensitivity 
  • Contain the highest antioxidant count of all vegetables making them an anti-aging powerhouse
  • High in magnesium which helps improve sleep duration and quality

Click here for more information related to artichoke nutrition 

Ingredients to Make Roasted Artichokes

For the Artichokes

  • Fresh artichokes, stems trimmed, outer leaves removed, and tips of leaves trimmed
  • Lemons 
  • Garlic
  • Avocado oil or olive oil
  • Fresh thyme 
  • Salt and black pepper

For the Vinaigrette

  • Avocado oil or olive oil
  • Champagne vinegar (may substitute white wine vinegar or apple cider vinegar)
  • Lemon juice
  • Shallot
  • Dijon mustard
  • Fresh thyme leaves
  • Salt and black pepper to taste

Other Tools You’ll Need

    • 9×13-inch glass baking dish
    • Aluminum foil – Alternatively, a stoneware baking dish with a tight-fighting lid such as this one can also be used
    • Large knife – A chef’s knife works wonders for slicing through artichokes

How to Make Oven-Roasted Artichokes

As we said, these are so simple to make. Even if you’ve never prepared an artichoke in your life, you can pull these off (also be sure to check out these Instant Pot Artichokes – equally easy and delicious!).

Start by slicing off the stem and removing the lower-most leaves from each artichoke. If your artichokes have pointy tips on the leaves, use a kitchen shears or scissors to cut the top ¼ inch from each leaf. Next, stand the artichoke up on its end and carefully cut it in half.

To remove the choke (the fuzzy part in the center), use your fingers to pull the small, thin leaves from the center of the artichoke then, using a spoon, scrape the tiny hair-like pieces from the heart (or the meaty part found near the base of the artichoke). 

Brush all sides of the artichoke with lemon juice to add flavor and reduce oxidation which causes browning and bitterness. 

Place the artichokes cut-side up in the baking dish and spray them lightly with cooking spray. Roast, uncovered, for 15 minutes in the preheated 400℉ oven. 

Remove the dish from the oven and flip all of the artichokes over so that they are now cut-side up. Sprinkle the artichokes with garlic and drizzle with oil then sprinkle with salt and pepper.

Place a lemon slice and sprig of thyme on top of each artichoke half (sprinkle with dried thyme if not using fresh). Lightly spray the artichokes again with cooking spray. Cover the baking dish tightly with foil and return the dish to the oven to bake for another 35 – 45 minutes or until you can easily insert a paring knife into the heart (or the bottom of the stem) and the lower leaves are easily pulled from the artichoke.

While the artichokes are roasting, prepare the Lemon-Shallot Vinaigrette. Roasted artichokes can be served hot or at room temperature with vinaigrette for dipping the leaves into or drizzled over the top. 

Roasted artichokes are meant to be dipped and drizzled

By themselves, roasted artichokes are a tasty side dish but when you pull together a simple yet flavorful dressing like the Lemon-Shallot Vinaigrette you’ll find below, they’re even more irresistible. 

How to Store Leftover Roasted Artichokes

Because roasted artichokes are delicious both hot and cold, they’re great for adding to your meal prep. To store leftovers, allow the artichokes to cool for 30 minutes before placing them in an airtight container in the refrigerator. (We love this large container with a lid for storing everything from roasted artichokes to chili to energy bites because it stacks so well in the fridge and freezer!)

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Let’s Get Cookin’

Roasted Artichokes with Lemon-Shallot Vinaigrette

  • Author: Jessica Beacom
  • Prep Time: 20 mins.
  • Cook Time: 50-60 mins.
  • Total Time: 1 hour, 20 mins.
  • Yield: Serves 8 1x
  • Cuisine: Whole30, Vegan

Ingredients

For the Artichokes

  • Cooking spray
  • 4 large artichokes, stems trimmed, outer leaves removed, and tips of leaves trimmed
  • Juice of ½ lemon (1 ½ – 2 tablespoons)
  • 2 garlic cloves, finely minced
  • 1 tablespoon avocado oil or olive oil
  • 8 lemon slices
  • 8 fresh thyme sprigs
  • Fine salt and black pepper

For the Vinaigrette

  • ½ cup avocado oil or olive oil
  • 2 ½ tablespoons champagne vinegar (may substitute white wine vinegar or apple cider vinegar)
  • Juice of ½ lemon (1 ½ – 2 tablespoons)
  • ½ small shallot, finely minced (1 tablespoon)
  • ½ teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or 1 ½ teaspoons dried thyme)
  • Fine salt and black pepper to taste

Instructions

  1. Preheat oven to 400℉.
  2. Spray a 9×13-inch glass baking dish with cooking spray and set aside.
  3. Using a large knife, cut each artichoke in half and use a spoon to scrape out the fuzzy choke. 
  4. Brush all sides of the artichokes with lemon juice and place cut-side down in the baking dish. 
  5. Roast artichokes for 15 minutes. Remove baking dish from oven and flip the artichokes over so the cut side is up. 
  6. Sprinkle artichokes with garlic and drizzle with oil. Sprinkle with salt and pepper. 
  7. Place a lemon slice and sprig of thyme on top of each artichoke half (sprinkle with dried thyme if not using fresh). Lightly spray artichokes with cooking spray. 
  8. Cover the baking dish tightly with foil and return the dish to the oven. 
  9. Bake for 35-45 minutes or until you can easily insert a paring knife into the heart (or the bottom of the stem) and the lower leaves are easily pulled from the artichoke. 
  10. Remove from the oven and serve hot or at room temperature drizzled with vinaigrette. 
  11. Leftover artichokes may be stored in an airtight container in the refrigerator for up to 4 days. 

To make the vinaigrette:

  1. Combine oil, vinegar, lemon juice, shallot, mustard, and thyme in a small bowl and whisk to combine. Season with salt and pepper to taste. 
  2. Leftover vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week. 

Nutrition

  • Serving Size: 1 artichoke half + 1 Tbsp vinaigrette
  • Calories: 140
  • Sugar: 6 g
  • Sodium: 82 mg
  • Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Pin it now, Make it later!


This post was made possible by our friends at Ocean Mist Farms. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

About Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her hubby and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time she enjoys CrossFit, telemark skiing, mountain biking, teaching herself how to play the banjo and camping out under the stars.





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