Roasted Baby Artichokes

Easy and delicious! 

Mycala has been raving about Baby Artichokes (they aren't actually baby - just a different variety of the globe artichokes, which I also adore). The larger variety are a lot more work because they have a hairy choke that you need to scoop out before serving. The "baby" has no "choke" so it is very easy to prepare! 

I actually purchased them because of the gorgeous colors. They were simply begging me to take them home and get out the watercolors, so I decided I may as well do "another paint first, eat later" meal.

The outer leaves peel off easily, then cut off the stem, trim the top about a third of the way down, and halve or quarter. Drizzle with lemon juice, top with shredded parmesan cheese, home made bread crumbs, smoked paprika and drizzle with olive oil. Bake for about 20 minutes in a 400 degree oven. And if you have fresh parsley growing in your garden or window box top with a few fresh leaves before serving. A few sliced tomatoes and dinner is served!

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