Embracing the emerging springtime with roasted baby artichokes and pearl onions served simply.
Author: Brooklyn Supper
4lemons, divided (3 for juice and zest, 1 for finishing)
3tablespoonsextra virgin olive oil
10white pearl onions, trimmed and peeled
Preheat oven to 425 degrees F.
Zest one of the lemons. Whisk zest with olive oil, and set aside.
In a large bowl, combine the juice of 2 1/2 lemons with 4 cups cold water and set it next to your cutting board. Set a half lemon on your cutting board. Rinse artichokes well. Working quickly, slice off the top third of the artichoke, swipe with lemon; peel off all the thick, green leaves so that only the palest ones are left, trim any green bumps, and swipe with lemon; cut off bottom 1/4-inch of stem and peel. Immerse artichokes in prepared lemon mixture.
When all artichokes are prepped, cut each in half. In a mixing bowl, toss halved artichokes with pearl onions, olive oil and zest mixture, plus a generous pinch each sea salt and pepper.
Spread out in a cast iron skillet or on a rimmed baking sheet. Roast 25 – 30 minutes; use a spatula to flip vegetables halfway through.
Toss roasted artichokes and pearl onions with parsley, a big squeeze of lemon, and a pinch of sea salt. Serve immediately.