Do you ever crave a certain type of vegetable? I do, it depends on my mood but my mouth always waters when it comes to artichokes. Steamed, marinated or fried, there is something just so delicious about them. Their season is upon us and I am always looking for inventive ways to relish in their goodness. This time, it was about roasting them until they take on a wonderful nutty flavor profile. Instead of dipping the leaves in butter, I decided to make an easy vinaigrette which incorporates wild garlic, which is at the market right now. Unlike traditional garlic, the wild version is milder and isn't overpowering. A squeeze of lemon, some salt, pepper and good olive oil is all you need to make a simple appetizer.
Wild Garlic Vinaigrette
1 bunch of wild garlic, roots removed
1 clove of regular garlic
1/2 lemon juiced
1/2 extra virgin olive oil
salt & pepper to taste
3 large artichokes, tough outer leaves and chokes removed, halved
Directions: Place garlic, lemon juice, olive oil, salt and pepper in a blender. Pulse until emulsified. Set aside. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place artichokes, choke side up on pan, drizzle with olive oil. Roast until soft in the center, about 35 minutes. Let cool slightly. To serve place on a plate and place vinaigrette in a small serving bowl.
Styling & Photography by Alison