Roasted Baby Artichokes
Roasted vegetables just might be my favorite thing in the whole world. A drizzle of olive oil, a heavy sprinkle of good salt and solid time in a hot oven will make any vegetables glamorous. The crispy golden edges of anything roasted just might be better than dark chocolate!
- Baby artichokes
- Salt, to taste
- Olive oil
Adapted from italktofood.com
Preheat oven to 400°F.
To trim the artichokes, slice artichokes in half and a half inch off the top. Remove outer leaves. With a small spoon, remove any rough spiky parts (the choke) from the heart. Peel the stem or simply cut it off.
Toss artichokes in olive oil and salt. Roast on a lined cookie sheet for 20 minutes
Serve alone or with garlic aioli.