Recipe courtesy of Tia Mowry
Episode: Blind Date
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Roasted Baby Artichokes with Gremolata
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Artichokes:
  • 3 pounds baby artichokes
  • 3 tablespoons extra-virgin olive oil 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
Gremolata:
  • 1/2 cup fresh parsley leaves
  • 1/2 cup toasted walnuts 
  • 1/2 teaspoon Dijon mustard 
  • 1/2 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1 clove garlic 
  • Zest of 1 lemon plus 1 teaspoon lemon juice 
  • 1/4 cup extra-virgin olive oil 

Directions

For the artichokes: Preheat the oven to 350 degrees F.

To clean the artichokes, trim the outside green leaves until you reach the soft, yellow leaves. Cut the tops off. Trim off any hard stems. Slice the artichokes in half through the stems. Arrange the artichokes on a baking sheet in a single layer and toss with the oil, salt and pepper. Roast until tender, 25 to 30 minutes.

For the gremolata: Meanwhile, in a food processor, add the parsley and walnuts and pulse until the nuts are finely chopped. Add the mustard, salt, pepper, garlic and lemon zest and juice. With the motor running, slowly add the oil and process until smooth.

Toss the warm artichokes with the gremolata and serve hot.

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