Roasted Baby Artichokes and a Walk In The Woods

Roasted Baby Artichokes

The woods were dark this morning as the fog settled among the trees. We decided to hike the trail from Cape Perpetua to Neptune beach. Lucy our five month old puppy was walking on a leash beside us. About 15 minutes in we heard a loud noise maybe a snapping twig or branch breaking and we knew at once that this was not a small animal. I suggested we turn around, my husband nodded. Walking out I told him about an article I read about in the news that very morning. It was about a black bear attacking someone in Alaska, he said he read the same thing, we walked straight back to the Cape and took a trail down to the beach. Crisis adverted…….

Beach walk Cape Perpetua

Later that same day as I contemplated which way to prepare the baby artichokes my thoughts went back to the morning hike. The beach walk ended up being gorgeous in every way, and as the fog lifted so did my fear. Sometimes doing the unexpected works out better in the end. Take these artichokes for example, normally I trim, steam and stuff them. But this time since they were so small I decided to steam them for 15 minutes and then roast them on high heat. When they were done, I added a spoonful of panko, parsley and Parmesan cheese to each half and then roasted them for another 5 minutes until the Panko was lightly browned, simple and delicious!!

Yield: 3 to 4Author: Cheri

Roasted Baby Artichokes

Tender, fresh, baby artichokes are delicious steamed and then roasted in the oven with parsley, Parmesan and panko.

INGREDIENTS:

• 6 baby artichokes
• ½ cup panko
• ¼ cup parsley, chopped
• ¼ cup Parmesan cheese, grated
• 2 tablespoons olive oil

INSTRUCTIONS:

1. Preheat oven to 400 °
2. Start by rinsing off the artichokes. Then, peel off the outer petals until you reach the pale, yellow-green layer. Cut about one half inch off the top and then cut them in half lengthwise. Place Artichokes in water with lemon. Drain when ready to cook. Arrange Artichokes in a steamer basket in a pot deep enough to keep the artichokes above water. Cover tightly and steam over rapid boiling water about 15 minutes. Drain and set artichokes aside.
3. Meanwhile, combine the panko, Parmesan cheese, and parsley, in a middle sized bowl, drizzle olive oil over mixture, set aside.
4. Place artichokes cut side up on a large baking sheet, drizzle lightly with olive oil, place in oven, roast 20 to 25 minutes, remove from oven add panko mixture, roast another 5 minutes or so until panko is lightly browned. Enjoy!

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