Crispy and delicious!
I've been all about roasting vegetables lately. Over the years I've boiled, sauteed and lately came upon roasting them. Not only is it no-muss, no-fuss, it's delicious.
If you read this blog regularly, you know that I only buy fresh ingredients - to the point that I shop each day for that evening's food. And in NYC there are farmers' markets galore and plenty of outlets for fresh vegetables. But I only buy frozen artichokes. Call me lazy, but I don't want to wrestle with a fresh artichoke. I buy Birds Eye frozen artichokes. They are a bit on the pricey side, coming in at around $4.50 for a package. But in my opinion, it's worth paying a little bit more to avoid the chore of preparing the artichokes yourself.
First, I leave the package of frozen artichokes on the kitchen counter for the afternoon to defrost. When I get home from work I take them from the package and wrap them in paper towels - they're pretty soggy at this point. Soggy veggies don't char well!
At this point, the procedure is the same for roasting all other vegetables. Place them in an oven-proof, non-stick pan (I use my Le Creuset skillet). Cover with 1 to 2 tablespoons extra virgin olive oil (less is more - you don't want oily veggies). With the artichokes, I roast them for a shorter period of time - 10 - 12 minutes at 425 degrees. Flip them half way through and keep your eye on them - they burn in a second. I added cherry tomatoes and lemon to make the dish attractive - but the tomatoes taste great, too and the lemon flavor seeps into the dish.
1 package frozen artichokes
2 tbspns extra virgin olive oil
1/2 cup cherry tomatoes
Salt & pepper to taste
Defrost frozen artichokes - 4 - 6 hours on kitchen counter
Dry with paper towels
Spread evenly on non-stick, oven-proof pan
Add tomatoes - intersperse among artichokes
Add lemon (not squeezed)
Season with salt & pepper
Mix ingredients thoroughly so artichokes and tomatoes get covered with oil and salt & pepper
Roast in pre-heated 425 degree oven for 10 - 12 minutes flipping halfway through
Squirt fresh lemon juice over mixture
Serve & enjoy!
Crispy artichokes jazz up any dish -
here served with Red Snapper in mustard sauce