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Roasted Artichokes with Chorizo Dressing
5 from 6 votes

Roasted Artichokes with Chorizo Dressing

Enjoy something delicious and satisfying with this easy-to-make recipe.

Course: Salad, Appetizer, Others
Cuisine: Vegetarian

Ingredients

  • Artichoke roasted artichoke; with chorizo sausage dressing
  • chorizo sausage roasted artichoke; with chorizo sausage dressing
  • 2 pounds baby artichokes
  • 1 lemon halved plus 3 tablespoons lemon juice and 1 tablespoon lemon zest
  • ⅔ cup extra virgin olive oil plus 2 tablespoons
  • 6 cloves garlic half quartered and half minced
  • 2 thyme roughly chopped, sprigs, fresh leaves
  • 1 bay leaf
  • 1 cup sourdough bread crumbs fresh
  • ¼ cup parsley roughly chopped
  • ¼ pound chorizo sausage
  • kosher salt freshly ground
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F. Fill a large bowl with water and squeeze juice from one half of a lemon in the bowl and cut the other half into slices. Working one at a time on each artichoke, pull off all of the touch dark green outer leaves of the artichokes down to the tender leaves. With a sharp knife, trim the bottom of the artichoke stem and all of the sharp tips of the leaves and cut the artichokes in half. Scoop out the inner leaves and any semblance of a furry choke, although with smaller artichokes they probably haven’t yet developed. Quickly rub each cut with a slice of lemon so the cut edges don’t turn brown and add to the lemon flavored water. Repeat with all of the artichokes.
  2. Combine the 3 tablespoons of lemon juice, 3 cloves quartered garlic, thyme, bay leaf and ⅔ cup olive oil in a large oven-proof skillet. Add the drained artichokes and bring to a simmer over medium heat and cook for 2-3 minutes.
  3. Move skillet to the oven and roast for about 40 minutes, stirring occasionally, until browned in spots and fork tender.
  4. Meanwhile, heat 1 tablespoon of olive oil in a 10-inch skillet over medium heat. Add the 3 cloves of minced garlic and cook for 30 seconds or until fragrant. Add bread crumbs and stir to combine then let the bread crumbs cook without stirring for 1-2 minutes or until they begin to brown. Allow to cook for another minute or two stirring more frequently as the bread crumbs toast and transfer to a small bowl.
  5. In the same skillet, heat the remaining tablespoon of olive oil and add the chorizo sausage and cook over medium heat, breaking into small pieces until cooked through. Remove from heat and add the bread crumb mixture, chopped parsley and lemon zest and stir. Season with kosher salt and freshly ground black pepper.
  6. Once artichokes are done cooking, remove from the oven, transfer to a serving dish and add chorizo bread crumbs and drizzle with extra olive oil and serve warm or at room temperature.

Notes

  • adapted from Food and Wine October, 2010
  • Food and Wine