Okay, let’s just all be honest here.
And admit that trimming artichokes is a big pain in the bee-hind.
For that reason alone I was hesitant to put a recipe with fresh artichokes on my site.
But it’s so hard to resist because artichokes just taste SO AMAZING. And combined with bursting hot roasted tomatoes? Ugh, YUM. It’s like a medley of nature’s candy.
This recipe takes a wee bit of elbow grease with the fresh garlic, minced herbs, and trimmed artichokes, but trust me the end result is so impressive and well worth your effort.
Or go crazy and make it all for yourself and eat the leftovers for breakfast, lunch and dinner the next day, like I did!
peaches and cake
Sautéed Artichoke Hearts and Roasted Tomatoes
Makes 6 servings
Inspired by Jennifer Sperling, Pink Sparrow Catering
- 2 pints organic cherry or grape tomatoes
- 6 fresh artichokes, trimmed and hearts quartered *See video demonstration here (1:00).
- 2 Tbsp. + another 2 Tbsp. good-quality extra-virgin olive oil
- Bowl of ice water
- Juice of 2 large lemons, divided (save the lemon rinds for the bowl of ice water)
- 2 Tbsp. minced fresh garlic (yes, that’s a lot of garlic, but trust me it’s good)
- 2 Tbsp. minced fresh thyme
- 2 Tbsp. minced fresh flat-leaf parsley
- Sea salt and fresh ground pepper, to taste
Preheat oven to 425°F.
On a sheet pan lined with foil or parchment paper, drizzle tomatoes with two tablespoons olive oil, salt and pepper. Toss to coat. Roast for 11-12 minutes or until burst. Set aside to cool.
To prepare artichokes, fill a large bowl with water, ice, the juice of 1 lemon, and the lemon rinds. Trim off the bottom of the stem. Trim the tough outer skin from the stem. Remove the toughest outer leaves. Lay the artichoke on its side and slice off the top prickly part. Halve the artichoke right down the middle, then halve it down the middle again to make quarters. Use a spoon or a paring knife to dig out the hairy choke and any remaining spiny stuff from each quarter. Trim off any remaining tough green leathery skin on the exterior. Dump into the acidified water to keep fresh while you prepare the remaining artichokes. *For a video demonstration, see the second technique described in Mark Bittman’s video here at the 1:00 mark.
Heat a large skillet to medium heat and add remaining 2 tablespoons olive oil. Add garlic and sauté for 30 seconds. Add artichoke hearts and sauté for 10 minutes or until lightly browned and warmed through, stirring occasionally and being careful not to burn the garlic or the oil. Add juice of 1 lemon, thyme, parsley, salt and pepper. Carefully stir in roasted tomatoes. Season to taste with additional lemon, salt, or pepper if necessary. Serve.