Chargrilled artichoke hearts roasted until caramelised, with crispy sage leaves and fresh lemon. Serve as an easy vegetarian side dish or pile onto sourdough toast for a simple vegetarian appetizer. So much flavour!
Artichokes are one of my favourite vegetables, but in the UK we usually only get sad-looking specimens. I was properly introduced to them when I was working in Rome, where they prepare them in a myriad of wonderful ways – roasted, braised, deep-fried, all absolutely, lip-smackingly delicious.
This is the best substitute I have found for those yummy Roman recipes, using jarred, preserved artichokes, roasted with seasonings for lots of extra flavour.
My favourite way to eat these roasted artichoke hearts is as a simple bruschetta, but they’re also transcendental on pasta, risotto or pizza.
Roasted artichokes with sage and lemon
Chargrilled artichoke hearts roasted until caramelised, with crispy sage leaves and fresh lemon. Serve as an easy vegetarian side dish or pile onto sourdough toast for a simple vegetarian appetizer. So much flavour!
Servings: 2
Ingredients
Roasted artichokes with sage and lemon
- 300 g jar artichokes quarters in oil
- 10 g sage leaves
- 1/2 lemon
- sea salt and freshly ground black pepper
Instructions
For the artichokes
Preheat the oven to 200℃. Arrange the artichoke quarters in a small, oven-proof dish and roast for 20 minutes.
Remove from the oven, stir through the whole sage leaves and return to the oven for 5 more minutes.
When the sage is lightly browned and crispy, remove from the oven, squeeze over a little lemon juice (to taste) and grind over some black pepper. You might need a little sprinkle of sea salt, but taste it first because the artichokes will already have been seasoned well.
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