Roasted Artichokes

recipe by Naomi Sherman
CATEGORY:

Nutrition Facts

DIETARY REQUIREMENTS: Dairy FreePlant Based
CALORIES
90kcal
protein
0.8g
carbs
4.9g
fat
4.6g
serves
6serves

Introduction

Some of you may know, although I kept it SUPER QUIET, that earlier this year I had a series of recipes featured in Nourish Magazine

*gasp*

I just thought you could at least pretend that I didn’t spend hours and hours talking and bragging about it, lol

One of my favourite recipes from that dinner party spread was this artichoke starter

It’s such a vibrant and fresh way to start a meal and the fact that it uses canned artichoke hearts means that not only is it fast and easy (and much cheaper than buying fresh), but you can make it any time of the year

Like, maybe…tomorrow?

The recipe

Ingredients

2 cans artichoke hearts drained well and cut in half
2 tablespoons olive oil, divided
2 cloves garlic minced
1 cup white wine
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons still water
2 teaspoons tapioca starch
2 tablespoons parsley, finely chopped

Directions

Step 1
Place 1 tablespoon of the olive oil into a large non-stick frying pan and heat over med-high heat.
Step 2
Place the artichokes, cut-side down into the pan and cook without moving for approx 5 minutes, out until the surface is golden brown.
Step 3
Remove the artichokes and sit aside.
Step 4
Pour the remaining olive oil into the same pan and add the finely chopped garlic, cooking it until it is fragrant. Do not let garlic go brown as it will become bitter.
Step 5
Add the white wine to the pan and bring to a hard simmer.
Step 6
Cook for 5 minutes to cook out the alcohol.
Step 7
Add the lemon juice and the salt and pepper and stir through.
Step 8
Make a slurry from the tapioca starch and water and pour it into your sauce.
Step 9
Cook the sauce while stirring until it has thickened just enough to lightly coat the back of your spoon. This isn’t a thick sauce, rather a delicate dressing for your artichokes.
Step 10
Cook for a further 2 minutes to thoroughly cook the starch.
Step 11
Carefully return your artichokes to the pan and gently toss them with the sauce.
Step 12
Serve scattered with fresh parsley.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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