Here is a wonderful post from our friends over at Nina Dunedin!
Goodness! The weekend is almost over and I can’t believe I have deprived you of this insanely simple recipe all week long. Baby artichokes keep popping up at Whole Foods, so obviously we needed to douse them in Conscious Coconut oil. But really, its just in time because artichokes are full of antioxidants and promote liver health. So by ‘just in time,’ I mean.. the time after you may have punished your liver all weekend with Rose’ and Moscow Mules. Speaking of which.. these go great with a Bordeaux Rose’.
If you have never prepared fresh baby artichokes before, here’s a few tips on prepping them for cooking:
Peel back all of the dark hearty leaves until you get to the pale green ones in the center. OR if you really like eating with your hands, leave a few hearty leaves so you can scrape the flesh close to the stem away with your teeth (what I love about eating artichokes, really).
When you quarter the hearts, inspect for any ‘choke.’ If any is visible, be sure to scrape away.
Roasted Baby Artichokes/em>
Set your oven to 350°
5-7 (or more) baby artichokes
1 Organic lemon
2 Tbl Conscious Coconut oil
a pinch of red pepper flakes
some Seal salt and cracked pepper to taste
1 sprig rosemary, chopped
Rinse, trim, and quarter about 5 – 7 baby artichokes. Toss in a bowl of chilled water with a squeeze of fresh lemon.
Drain the artichokes after they have all been cut.
Toss all ingredients together an roast in the oven for 15- 20 minutes, or until fork tender.
Garnish with a squeeze of lemon and enjoy!