Artichokes are one of those vegetables that you see everywhere. They're thinly shaved, left whole, peeled to the hearts, and they are simply so delicious. Full of antioxidants, B vitamins, folic acid and fiber, artichokes are a super healthy edible "flower bud." Carciofi, artichoke in Italian, is typically served raw and shaved in Italian restaurants, which I love. I don't really like eating the leaves when they're cooked, I always go straight for the heart! The artichoke heart is super meaty and can be cooked in many different ways. When my husband and I were in Rome a few months ago, we had Carciofi alla Giudia, which basically means fried artichoke. Even though I don't eat fried food nor the leaves, this time I had to try it. The leaves actually become a bit more edible (in my opinion), and once in a while, it is perfectly fine and healthy to indulge!
I wanted to create a recipe that would allow me to enjoy the entire artichoke - even though I ended giving most of the leaves to my husband and eating the delicious heart. I had a few preserved lemons left over as well as their juice, and decided to marinate and roast the artichokes whole in the oven with some capers. The result was an amazing flavored artichoke, that my husband definitely approved!
*I did not add any extra salt into the recipes because preserved lemons and capers are both naturally salty*
6 baby artichokes, sliced in half (trim the outer leaves and stem to 2" long; peel the stems with a vegetable peeler)
2 preserved lemons + juice
2 tbsp capers
2 tbsp extra virgin olive oil
1 tsp cayenne pepper
Handful of parsley chopped
Once trimmed and peeled, place the artichokes in a bowl with the juice of the preserved lemons and let marinate for a minimum of 2 hours). Preheat the oven to 425F. Slice the preserved lemons and place the artichokes, lemons and capers on a baking sheet. Drizzle with olive oil. Roast for 1 hour 20 minutes. Sprinkle with parsley and serve!