xo amys

‘Easy Roasted artichokes’

Not only do I love the way they photograph, but this was the first time I tried roasting artichokes after a few tutorials on YouTube. Apparently roasting them accentuates their nutty flavour, and I found this to be an easy way to prepare them. This recipe is rather simplified, but nevertheless they taste glorious just like in southern Italy. After the artichoke is fully cooked, each leaf is gently ripped off so you can bite the ends of it after dipping each one in some garlicy hummus. Once all the leaves are peeled off and the “furry” part is removed the heart appears in the centre.  I enjoyed the hearts on a roasted rye toast with more hummus, lots of lemon juice and baby arugula sprouts. The garlic hummus is really easy to make, all you do is blend all the ingredients together and voilá! I often use this recipe without any tahini as it often lacks from my pantry. Artichokes are quite beautiful, the purple detailing in the middle along with all the different texture with a little gem in the centre that is worth the effort of peeling.

Roasted artichokes

• 2 artichokes (1 per person)
• Olive oil
• Lemon juice
• Salt

Directions

1. To ensure that the artichokes are nicely browned without loosing their colour, trim the edges of the leaves and cut 3cm of the top of the artichoke off. Trim the stem shorter and remove some of its hard skin with a peeler.
2. Cut the artichokes in half and toss in olive oil and lemon juice making sure everything gets coated. Sprinkle salt on top and place into a roasting tray.
3. Cook in the oven 200 celsius degrees for the first 10 minutes and then for 50 minutes in 170 celsius degrees.

Garlic Hummus

•  1 can chickpeas (drained and rinsed)
• 2 tbsp Olive Oil
•  tbsp 1-2 cloves Minced Garlic
• 1 tsp cumin
• 1 tsp Salt
• 2-4 tbsp Bit of Water for the food processor

Blend all the ingredients together in a food processor. Serve with ground black pepper

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