Roasted Artichokes a la Koo De Ker

Looking for a delicious vegetable side dish to accompany your backyard barbecue this summer? Look no further than the artichoke. We love a steamed artichoke drenched in decadent butter during the winter, but when grilling season rolls around we like to mix things up and roast our artichokes in the oven instead. Below, check out this easy recipe from Kyong Millar of Koo De Ker for Roasted Artichokes topped with Roma tomatoes, shallots, basil, olive oil, and balsamic vinegar.

INGREDIENTS:

  • Whole artichokes (1 per guest)

  • Sea salt

  • Fresh ground pepper

  • Garlic cloves

  • Olive oil

  • Half of a lemon

  • Roma tomatoes

  • Shallots

  • Fresh basil

  • Balsamic vinegar

  • Buffalo mozzarella (optional)

  • Sourdough bread (for serving)

DIRECTIONS:

Preheat the oven to 425 degrees. Trim the artichoke leaves and stems. Spread open the artichoke leaves and sprinkle with sea salt, pepper, and a few cloves of garlic. Lightly drizzle with olive oil and then squeeze half of a lemon over the artichokes. Wrap them tightly in heavy duty aluminum foil. Bake for 45-60 minutes, depending on the size of the artichokes. Open the foil occasionally and check on them.

For the topping, chop the Roma tomatoes and toss in a bowl with shallots, basil, olive oil, salt, pepper, and balsamic vinegar. You can also add buffalo mozzarella for an extra dose of flavor. When the artichokes are done, gently spread them open and spoon the tomato basil topping over them. Serve warm with toasted sourdough bread.

Food and DrinkTessa WoolfArtichokes, Recipes, Side Dishes, Food and Drink, Dinner, Summer, In the Kitchen, Entertaining, Koo De Ker, Barbecue, Backyard, Outdoor Dining