Crispy Frizzled Artichokes
Janice Wood
Frizzled Artichokes
Fresh artichokes are trimmed, briefly boiled, then roasted hot until the edges turn crisp and browned. Lemon, olive oil, coarse salt, and parsley keep the finish bright and simple.
Nutrition (per serving)
These crispy frizzled artichokes turn a sometimes-fussy vegetable into a platter of golden, snackable edges. The method works best with baby artichokes because their tender inner leaves can be eaten nearly whole, but small globe artichokes can be used when they are carefully trimmed down to the heart and stem.
A quick boil gives the artichokes enough tenderness before they hit a very hot oven. From there, olive oil, salt, and direct contact with the pan do the important work: the leaves separate slightly, the cut sides brown, and the outer edges become crisp without deep-frying.
Lemon is useful in two ways here. Rubbing the cut surfaces slows browning while you trim, and a final squeeze after roasting wakes up the sweet, nutty flavor of the artichokes. Do not worry if some surfaces darken before cooking; the finished dish is meant to be browned and rustic.
Serve the artichokes hot or warm as an appetizer, a vegetable side, or part of a spring dinner with grilled fish, roast chicken, or a simple salad. They are best soon after roasting, while the frizzled edges still have their crunch.
Ingredients
- Baby Artichokes:2 pounds
- Lemons:2
- Olive Oil:1/4 cup
- Kosher Salt:1 1/2 teaspoons
- Black Pepper:1/4 teaspoon
- Fresh Flat-Leaf Parsley, chopped:2 tablespoons
Instructions
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Fill a large bowl with cold water and squeeze in the juice from 1 lemon half. Keep the squeezed lemon half in the bowl.
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Trim the artichokes by snapping off the tough dark outer leaves until the paler tender leaves are exposed. Cut off the top third of each artichoke, trim the dry end of the stem, and peel the stem and base with a vegetable peeler.
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Halve the baby artichokes lengthwise through the stem. Rub each cut side with a lemon half as you work, then place the trimmed artichokes in the lemon water.
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Heat the oven to 425°F. Bring a large pot of salted water to a boil.
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Drain the artichokes from the lemon water, add them to the boiling water, and cook for 6 to 8 minutes, until a knife slides into the stem with slight resistance. Drain very well and pat the cut sides dry.
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Spread 2 tablespoons olive oil over a large rimmed baking sheet. Arrange the artichokes cut side down in a single layer, then drizzle with the remaining olive oil and season with kosher salt and black pepper.
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Roast for 18 minutes, flip the artichokes, and roast for 12 to 15 minutes more, until the cut sides are deeply browned and the outer leaves look crisp and frizzled.
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Transfer to a serving platter. Squeeze the remaining lemon over the hot artichokes, scatter with parsley, and add a final pinch of salt if needed.
Tips & Notes
- If using small globe artichokes instead of baby artichokes, quarter them after trimming and remove the fuzzy choke before boiling.
- Dry the artichokes well after boiling; excess water slows browning.
- Use the largest baking sheet you have so the artichokes roast instead of steaming.
- For a grill version, oil the boiled artichokes and cook them over high heat in a grill basket until browned and crisp at the edges.
