Artichokes are wonderful vegetables–they have an exotic flair, they’re something of a delicacy, and their flavor is sweetly unique. They’re also rather time-consuming to prepare…although you’re sure to impress your dinner guests if you can expertly cut out their artichoke hearts. But here’s a way to serve artichokes that’s very simple: roast them. Serve on the side as a salad or vegetable course or pair with whole grains (quinoa, barley, bulgur) or whole-wheat pasta to make a main course.
Roasted Artichoke, Leek & Mushroom
Preheat oven to 425 degrees F.
1 16-oz can of artichoke hearts, drained and quartered
1 8-oz package of mushrooms (button, cremini, or baby portabello), brushed, stems trimmed, and quartered
2 leeks, cleaned and cut into rounds (white part only!)
Place all three ingredients in a mixing bowl and add:
2 T. olive oil
1-2 T. red wine vinegar (depending on how much you like vinegar)
Freshly-ground pepper
Freshly-ground sea salt
Mix dressing thoroughly with vegetables and then place in a glass baking dish large enough to hold them comfortably. Roast for twenty minutes, stirring at least once to make sure the vegetables are cooking evenly.
Before serving, top with dried or fresh basil and Parmesan cheese.
Enjoy!
Note: to clean a leek, cut off the parts you aren’t using. Remove the outer layer and discard. Run a knife through the center of the leek (tip-down), beginning almost at the top and going all the way through to the bottom. Flip the leek a quarter-turn and repeat. You should be able to fan out the layers. Rinse the leek thoroughly under cold running water–since leeks grow underground, there will be a lot of dirt crammed into the layers.
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Tags: artichoke hearts, leeks, mushrooms, roasted vegetables
