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
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.
