Roast Artichoke

Ingredients

For the Roasted Vegetables:

  • 2 (400g) cans artichoke hearts, drained and thoroughly dried
  • 1 bunch baby carrots
  • 15 ml olive oil
  • 1 tsp sea salt
  • 1½ tsp ground black pepper
  • 30 g shredded Parmesan cheese
  • 40 g breadcrumbs (preferably panko)
  • 1 clove garlic, minced

For the Maple Garlic Dijon Dressing:

  • 30 ml maple syrup
  • 15 ml Dijon mustard
  • 15 ml olive oil
  • 5 ml apple cider vinegar or lemon juice (optional, for added tang)
  • 1 clove garlic, finely minced or grated
  • Salt and pepper, to taste

Method

  1. Preheat the Oven:
    • Preheat your oven to 200°C (400°F).
    • Line a baking tray with parchment paper or lightly grease it with oil.
  2. Prepare the Artichoke Hearts and Carrots:
    • Pat the artichoke hearts dry with paper towels to remove as much moisture as possible. For best results, refrigerate overnight on a plate lined with paper towels to dry further.
    • In a large bowl, toss the artichoke hearts and baby carrots with olive oil, sea salt, black pepper, and minced garlic.
    • Add the breadcrumbs and gently toss to evenly coat.
  3. Roast the Vegetables:
    • Spread the breadcrumb-coated artichoke hearts and carrots in a single layer on the prepared baking tray.
    • Roast for 15–20 minutes, flipping halfway through to ensure even crispness.
    • Sprinkle Parmesan cheese over the vegetables and return to the oven for an additional 5 minutes, or until the cheese is melted and golden.
  4. Prepare the Maple Garlic Dijon Dressing:
    • In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar (if using), and minced garlic.
    • Taste and season with salt and pepper as needed.
  5. Assemble and Serve:
    • Transfer the roasted artichoke hearts and carrots to a serving platter.
    • Drizzle generously with the maple garlic Dijon dressing.
    • Serve warm as a delightful side dish or appetizer.

Notes

  • Pro Tip: To enhance the crunch, broil the vegetables for an additional 2–3 minutes at the end of roasting.
  • Customisation: Swap baby carrots for other hearty vegetables like parsnips or Brussels sprouts.

Enjoy this sweet, savory, and texturally satisfying dish that’s perfect for any occasion!