Springtime = artichokes, right? Ironically I write this during the first heatwave of 2022 in New York, so it really feels like summer. But, still, spring = artichokes. Baby artichokes are my favorite, not only because they’re smaller. Not only because you can bite right into them. But also because they require far less preparation than their full-size counterparts. You don’t need to clean out the white, indigestible fuzzies. And, really, that’s a welcome benefit of baby artichokes. Plus the whole leaf of the whole baby artichoke is edible. No more scraping off the goods.
These baby artichokes are creamy and melt-in-your-mouth when they’re first steamed and then roasted, as I do in this recipe. Steaming allows the flavors to integrate and the artichokes to soften. Roasting caramelizes them and evaporates the excess liquid—since a good amount of liquid is added at first. When the chokes are done, a delicious garlic-mustard-red pepper oil that’s basically irresistible.
The harissa sauce is, of course, optional. You could certainly enjoy this salad with that irresistible garlic oil and some micro greens for topping. The harissa sauce adds a touch more spice and depth of flavor, and hemp seeds add crunch. The red pepper flakes plus the harissa sauce do yield some spice. Certainly omit the red pepper flakes, harissa or both! But if you like spice, the red pepper flakes infuse the artichokes with so much flavor. The dreamiest artichoke salad!
The necessary tools for this recipe are a good knife to trim the artichokes, a baking dish, and a small bowl in which to mix the harissa sauce.
The creamiest, dreamiest, melt-in-your-mouth baby artichokes roasted till soft in olive oil, garlic, white wine, mustard, vegan butter, and spices. They're finished with a delicious harissa sauce, hemp seeds and fragrant micro greens.
15 minutes
55 minutes
70 minutes
Step 1
Preheat the oven to 425 F degrees. Prepare the artichokes. Trim the very end of the stem but keep as much as possible—it’s delicious! Trim the top inch off the leaves, and use your hands to peel away the rough, outer layers of leaves until you reach the softer ones inside that are also of lighter color.
Step 2
Cut the artichokes in half lengthwise. Baby artichokes are now ready. For full-sized artichokes, clean out the white, fuzzy pieces. I recommend using a spoon to scoop them out. Discard them.
Step 3
Place the lemon slices in your baking dish. Place the artichokes, cut side down, on the lemon slices. In a separate bowl, mix the mustard, 1/2 cup oil, white wine, water and red pepper flakes. Stir to ensure the mustard is broken up and fully integrated. Then pour the mixture over the artichokes. Top with the smashed garlic. It’s fine if they break apart into pieces—just add all of the 4 smashed cloves. Top with the vegan butter, thyme, salt and pepper.
Step 4
Cover tightly with foil and roast until the artichokes are tender, about 35-45 minutes—it may be fewer or more, depending on the size of your artichokes. Mine took 35 minutes. You may test the artichokes by removing the dish from the oven, lifting the foil and using a knife to test whether they’re tender.
Step 5
Once the artichokes are tender, remove the foil and continue roasting until most of the liquid is evaporated, the tops of the artichokes begin to brown, about 10 minutes longer. Keep a watch to ensure it doesn’t burn: Most of the liquid has evaporated, but there is still some oil in the dish. Remove from the oven. If you place the artichokes on a serving plate, use a spoon to include all that garlicky oil!
Step 6
Make the harissa sauce, if using. In a small bowl, mix the harissa paste and 1 tbsp olive oil. Drizzle over the artichokes. Add the micro greens. Serve. Artichokes are best enjoyed the day they're made, but this salad is good for 2 days if kept in the fridge.
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