Eat & Drink

52 Week Cookbook Challenge: Roasted Artichokes from Michael Chiarello’s “Casual Cooking”

  • January 23, 2018

Welcome to Week 1 of my 52 Week Cookbook Challenge. To read about this challenge and why I’m doing it, read this post first. 

So first week’s challenge! I picked this one because a) I have had this cookbook for YEARs and I’ve never used it. B) I had a bag of four giant artichokes in the fridge I needed to use. I was attracted to this recipe because my experience with artichokes is mostly steamed dipped in aioli or garlic butter. I have never roasted artichokes so I was intrigued.

The recipe is adapted from Michael Chiarello’s Casual Cooking and its actually supposed to be paired with sea bass, but I made it stand alone and made some salmon to go along with it. This side would be perfectly paired with chicken, or other meats as well. Also, it is called “Artichoke Salad” in the book — but I made some tweaks! Sorry, I can’t help messing with recipes. It turned out oh so good. My whole family loved the result.

Roasted Artichokes:

-Juice from two lemons in a non-reactive bowl

-6 medium or 4 large artichokes

-1/2 cup olive oil (but you can play around with this, I did less and it was great

-Three cloves garlic (chopped or just make life easier and get the frozen chopped garlic cubes from Trader Joes)

-1 teaspoon minced fresh thyme (or teaspoon of dried thyme is ok too!)

-1 bay leaf

-salt and pepper to taste

-1 small red onion chopped in thin strips

-fresh parsley

-24 olives kalmata was suggested, but I used green and it was so good

-Pine nuts (optional, my addition)


Preheat oven to 400 (he has 325 – but I really wanted my artichokes to caramelize and roast)

Step 1: Prep the artichokes:

Start by squeezing lemon juice (about a third cup) into a non-reactive bowl.

Pull off the outer tough green leaves until you get to the soft light green ones and chop off the top leaving the heart. (If you have baby or small artichokes you can experiment with leaving some of the tender leaves on to roast. My giant ones were WAY too tough and we ended up pulling them off).

Scoop out the hairy choke with a pairing knife. (this whole process is very messy – just a warning)

Chop the hearts into halves if small, into quarters if large and put them in the bowl of lemon juice.  Make sure you coat them with lemon juice or they will turn brown quickly)

Chop the red onion into thin strips

Chop the olives in half

Step 2: Sauté the artichokes

Pour the artichokes and onions and half of the lemon juice, the garlic, thyme, bay leaf and the olive oil into an oven proof sauté pan (I love my 12 inch cast iron skillet for this). Be sure to salt and pepper the artichokes – stir and bring the juice and oil to a simmer and then put in the oven.

Step 3: Roast

Set the timer for 20 minutes – after 20 minutes in the oven, take out the artichokes and stir and add the olives and put back in the oven for 10 more minutes

After 10 minutes, take the artichokes out again, one more stir and add a sprinkle of pine nuts (if you want to — delicious little things!)

Cook for 10 more minutes — after another 10 minutes, the artichokes should be done. Remove them from the oven and make sure the artichokes are tender. The timing of total cook time will likely vary between 30 and 40 minutes depending on your oven.

Take out of the oven and pour some of the leftover lemon juice on top, and sprinkle with fresh parsley. Finally give it a stir and serve. YUM!

(SO, if you want to do this recipe the REAL way from the book — don’t cook the onions or the olives – when the artichokes are roasted, take them out of the oven and let them cool. When they are cool, add the olives and onions, and parsley and extra lemon juice and serve as a cool salad)





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