Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
I find baby artichokes a little underrated; they’re easier to handle and usually cheaper. I tried these for the first time on the grill, but it’s just as easy to toss together and roast. I happened to have pistachios on hand the second time around and they turned out to be the secret star of this dish.
9-10 baby artichokes, about 2 pounds
1 broccoli head, cut into florets
1 lemon, cut in half, plus 1 teaspoon zest
¼ cup shelled pistachio nuts
2 cloves garlic, minced
¼ cup olive oil plus 1 teaspoon
2 tablespoons balsamic vinegar
¼ cup parmesan cheese, freshly grated
½ teaspoon each salt and pepper
Preheat oven to 400º F.
Cut off the top third of the artichokes and peel outer layers away. Trim the stems remove the outer layer with a vegetable peeler. Cut down the middle and rub with lemons to keep from browning. Arrange broccoli and artichokes, cut-side up, in a roasting pan.
In a small bowl, whisk together ¼ cup olive oil, garlic, balsamic vinegar, salt, and pepper. Drizzle over vegetables and roast for 20 minutes, or until artichokes are tender.
In the meantime, heat the remaining teaspoon of olive oil in a small pan. Add pistachios and lemon zest and toast for about 2 minutes.
Top vegetables with cheese and pistachios and serve.