Artichokes with Sun-Dried Tomatoes and Parmigiano-Reggiano
This is a casual way to enjoy artichokes in the spring when they are at their peak.Serves 1-2
Ingredients
- 2 globe artichokes , trimmed
- Juice from 1 lemon
- 5 oil packed sun-dried tomatoes , chopped
- 2 garlic cloves , chopped
- 6 tablespoons extra virgin olive oil
- A little Parmigiano-Reggiano , grated
- Sea salt
Instructions
- Bring a large pot of salted water to a boil. Add the artichokes and cook over medium-low heat for 20 minutes. Remove from the heat and drain. When the artichokes are cool enough to handle, slice them in half.
- Preheat the oven to 350°F.
- Add the lemon juice, olive oil and garlic to a small bowl and whisk to combine.
- Place the artichokes in a small baking dish. Drizzle the lemon mixture over the artichokes and sprinkle the sun-dried tomatoes and Parmigiano-Reggiano over the top. Season with sea salt. Place in the oven and cook for 30 minutes. Remove from the oven.
- Transfer to the artichokes to a serving platter and serve immediately.
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