Ease of Preparation: Medium
Time of Preparation: 45 minutes
Yield: 3-4 servings, as an appetizer
Tender baked artichokes are the stars of this simple, homey dish. Dip them into the spicy-tart chili-lemon oil to make yourself into an official artichoke appreciator! The delicate aromas of saffron and white wine will have your guests begging for more!
Ingredients:
Artichokes:
- 2 teaspoons (10 ml) saffron
- 2 cups (470 ml) white wine
- 3 fresh medium artichokes
- 2 lemons
- Salt and pepper
- 2 tablespoons (30 ml) olive oil
Chili-Lemon Oil:
- ½ cup (120 ml) olive oil
- 3 cloves garlic, minced
- 2 red chilies, minced
- Lemon, zest and juice
- Salt
- 2-3 tablespoons (30-45 ml) finely chopped Italian parsley leaves (loosely packed)
Method:
For the Artichokes:
Heat oven to 400 F (205 C).
In a small pan, bring saffron and white wine to a boil, remove from heat, cover and steep for at least 1 minute. Reserve until needed.
Prepare a bowl of acidulated water; fill a large bowl or round vessel with enough cold water to cover the artichokes, then slice and squeeze in the lemon juice. Add the squeezed-out lemons, peel and all, right into the water.
Trim the artichokes:
- Slice ½ inch (1.25 cm) off the bottom of the artichoke stems, and 1 inch (2.5 cm) off the top leaves.
- Remove and discard any small leaves toward the base of the artichoke.
- Slice in half vertically and use a small, sturdy spoon to scoop out the fuzzy “choke” in the middle of the artichoke.
- Use kitchen shears to trim ¼ inch (6 mm) from the pointy tips of each of the leaves.
- As you finish trimming each half, add the halves to the acidulated water, using a plate as a weight over top to keep them submerged.
Heat a wide, oven-ready skillet over high heat (if possible, choose a pan with a tight-fitting lid).
When hot, add the olive oil, then arrange the trimmed artichoke halves, cut-side-down, in a single layer and sear for 2-3 minutes until starting to colour.
Add the saffron and white wine and bring all to a boil over high heat.
Cover the skillet with a lid (or foil) and bake for 20 minutes, until the base of the artichoke is easily pierced with the tip of a paring knife.
Uncover, flip the artichokes, and bake for 5 minutes, allowing the cut side to dry out and colour a bit.
For the Chili-Lemon Oil:
While the artichokes are cooking, prepare the Chili-Lemon Oil.
In a small pot over medium heat, combine the olive oil, lemon zest, garlic, chili, and salt. Heat until sizzling, 2-3 minutes.
Set aside to cool completely.
When cool, stir in the lemon juice and parsley.
To Serve:
Serve the artichokes warm, cut side up, with Chili-Lemon Oil on the side, for dipping.