Carxofes fregides (Oven fried artichokes)
This simple way of roasting artichokes in the oven makes for a very flavorful small dish, to be served as a tapa or a side.
* 1 tbsp lemon juice or white wine vinegar
* 2 glove artichokes
* 3 tbsp olive oil
* sea salt
* sprigs of fresh flat leaf parsley, to garnish
For lemon oil dip
* 12 garlic cloves, unpeeled
* 1 lemon
* 3 tbsp extra virgin olive oil
Cooking Time 30 Mins.
Preheat the oven to 400 F. Stir the lemon juice or vinegar into a bowl of cold water. cut each artichoke lengthways into wedges. Pull the hairy choke out from the center of each wedge and D.O. the wedges into the acidualated water.
Drain the artichokes and place in a roasting pan with the garlic cloves. Toss in the oil. Sprinkle with salt and roast for 40 minutes, stirring once or twice, until the artichokes are tender. Meanwhile, made the dip. Pare away two strips of rind form the lemon and scrape away any pith. Place the rind in a pan with water to cover. Simmer for 5 minutes, then drain, refresh in cold water and chop roughly.
Arrange the artichokes on a plate and set aside to cool for 5 minutes. Flatten the garlic cloves so that the flesh pops out of the skins. Transfer the garlic flesh to a bowl, mash to a purée then add the lemon rind. Squeeze the juice from the lemon, then, using a fork, whisk in the olive oil and lemon juice.
Serve the artichokes warm. Garnish them with parsley and accompany them with lemon dip.
Pair with a fruity white wine.