BABY ARTICHOKES

Don’t be fooled by the name: Baby artichokes are fully mature plants; their growth was stunted by a lack of sunlight. Patrick Russ (Seven Lions) says Nichols Farm & Orchard (Green City Market) grows dandy specimens: Look for ones with compact leaves that aren’t purple, the heavier the better.

PENNY POLLACK

PATRICK RUSS’S ROASTED BABY ARTICHOKES Serves 6 Active time 10 minutes 6 baby artichokes 2 lemons, cut in half 1 Tbsp. lemon juice Zest of 1 lemon 2 Tbsp. olive oil 1 Tbsp. minced garlic 2 tsp. sea salt Aged balsamic vinegar Shaved Parmesan 1 Heat oven to 375 degrees. 2 Remove the artichokes’ tough outer leaves until you reach a lighter green layer. Trim off the stems, and cut each artichoke in half lengthwise. 3 Rub halves immediately with lemon to prevent discoloration. Arrange on a sheet pan, cut side up. 4 In a mixing bowl, combine the lemon juice, lemon zest, olive oil, and garlic. Drizzle the mixture over the artichokes and sprinkle with salt. 5 Roast until fork tender (30–35 minutes). 6 Spoon on a few drops of the vinegar and scatter the shaved Parmesan over the artichokes. Serve at once.…

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Chicago (Digital) - 1 Issue, July 2016

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