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Pink Salt Roasted Artichoke & Fennel

By September 15, 2016 easy dinners, healthy, recipe series, recipes, savoury

Pink salted roasted artichoke and fennel topped with a rosemary, lemon and garlic breadcrumb topping and a sprinkle of parmesan, it’s a beautiful side to serve with dinner.

Pink Salt Roasted Artichoke and Fennel | Anisa Sabet | The Macadames-14

I found these gorgeous whole artichokes in the farmers markets and knew I wanted to take a few produce photos so took them home and started researching recipes to use them. As artichokes are a little bit laborious to prepare, most recipes called for canned artichokes so I decided to turn my babies into a simple roast vegetable side dish. I love the flavour of roasted fennel and it goes so well with winter foods so an artichoke and fennel bake it was!

I decided to top them with a olive oil, rosemary, almond and lemon bread crumb mix and some parmesan which crisps up beautifully after baking and adds a lovely flavour and crunch to the vegetables. I actually use this crumb on many dishes, I love it on shepherds pie, on top of my famous roasted potatoes (recipe coming) and fish pie (using parsley instead of rosemary).

The hardest part about this recipe is preparing the artichokes. First cut the top third of the artichoke then peel away the artichoke leaves one by one, clicking them off until you get to the lovely paler yellow and more tender leaves underneath. You will have to remove quite a few of them. Then cut off the bottom tip of stem and peel away green layer of stem until white layer underneath is exposed. Cut them in half and using a teaspoon or knife, remove the fuzzy/prickly centre of each choke half. Doing this will ensure you only roast the beautiful tender hearts and leave the sour hard leaves. If you find you’ve left too many leaves once baked, you can easily remove the leaves post baking (I had to do this for one or two chokes).

To make the breadcrumb mixture, you toast the bread then drizzle it generously with olive oil, tear up into pieces and add with the garlic, almonds, lemon zest and rosemary into a food processor and process till breadcrumbs are formed. If it’s a bit too dry, loosen it with a little olive oil. Season generously with salt and some freshly cracked pepper and you’ve got an absolutely lovely topping for the vegetables.

I hope you enjoy this recipe and I look forward to hearing what you think.

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Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

What you need:

  • Medium saucepan with steamer tray
  • Large deep set baking pan
  • Small mixing bowl

Ingredients (serves 4):

  • 5 medium-sized globe artichokes
  • 1 lemon
  • 2 fennels, quartered

For the crumbs:

  • 2 pieces of bread, toasted
  • Olive oil
  • 2 cloves garlic , finely chopped
  • 1 handful whole almonds , finely chopped or processed
  • Zest of 1 lemon
  • 1 handful fresh rosemary
  • Himilayan pink salt or sea salt
  • Freshly ground black pepper

For seasoning:

  • Himilayan pink salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • 1/2 cup parmesan, freshly grated

Method:

1. Preheat oven to 200°C. To prepare the artichokes, first cut the top third of the artichoke then peel away the artichoke leaves one by one, clicking them off until you get to the lovely paler yellow and more tender leaves underneath. You will have to remove quite a few of them. Cut off the bottom tip of stem and peel away green layer of stem until white layer underneath is exposed. Cut them in half and using a teaspoon or knife, remove the fuzzy/prickly centre of each choke half (you are going to stuff these later). Rub the halves with lemon to stop it discolouring.

2. Bring some water to boil in the medium saucepan. Using the steamer attachment, steam your artichokes for 10 minutes until  tender.

3. Heat some olive oil up in the fry pan, place artichokes cut side down and sear for 2 minutes until golden.

4. Distribute your artichoke hearts and fennel quarters evenly around the baking pan.

5. Drizzle the vegetables with olive oil and season with a generous amount of pink salt and pepper. Cover with foil and pop into the oven to roast for 30 minutes.

6. Meanwhile, drizzle the toasted bread with olive oil, tear up into pieces and add with the garlic, almonds, lemon zest and rosemary into a food processor and process till breadcrumbs are formed, loosen with a little olive oil if required. Season with salt and pepper.

7. When 30 minute sis up, pull the tray out from the oven, remove the foil and drizzle everything with a bit more olive oil. Then use your hands to mix and press into the middle of each artichoke heart and sprinkle the leftover on top of everything. Add 1-2 rosemary sprigs and pop back into the oven for 10 minutes. Sprinkle over the parmesan and bake for a final 5 minutes.

7: Serve warm, drizzle some more olive oil over the top and a sprinkle more of pink salt.

Storage: will keep covered in the fridge for up to 3 days.

Bon appétit!

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For another similar recipe, try my warm root vegetable salad.

Warm Root Vegetable Salad Basil Pesto Bush Dukkah | Anisa Sabet | The Macadames-35-11

Anisa xx

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