Roasted Baby Artichoke With Parmesan
• 6 fresh baby artichokes
• 1 lemon
• 1 tsp crushed garlic
• 2 tbsp olive oil
• 30g grated parmesan
Prepare a bowl of water and lemon juice on the side enough to hold the baby artichokes.
Cut off the spiky top bit of the baby artichoke and part of the stem. Make sure to remove bottom and outer leaves and to leave a bit at the base. The best thing about the baby artichoke is that you can eat everything inside—yes, even the choke as opposed to the ones in large artichokes.
Cut each artichoke in half lengthwise and toss in the water lemon juice mixture. This keeps the color of the artichoke from turning brown quickly.
Drain the baby artichokes and put them in a steamer for about 15 minutes. This gets them soft and tender. Stab a fork in to do a quick check.
Take them out and place the steamed baby artichokes in a bowl, adding the olive oil, crushed garlic, some salt, pepper and lemon juice.
Toss it all together and then place them on a baking sheet cut side up .
Sprinkle some parmesan cheese on the baby artichokes and pop them in the oven at 210°C for about 10-15 minutes or until golden brown. Thisgives them that slight crispness.