Roasted Artichokes with Carrot Purée and Crispy Garlic Crumbs Recipe

Roasted Artichokes with Carrot Purée and Crispy Garlic Crumbs Recipe | Plantsy Vegan Eats

This roasted artichokes recipe turns delicious artichokes into a simple plated spring dish with a smooth carrot purée underneath and crisp garlic crumbs over the top. The artichokes roast until the edges are browned, while the carrots add color, body, and a naturally sweet contrast.

Yield: 4 servings | Time: About 50 minutes

Ingredients

For the Carrot Purée

• 1 lb. (450 g) carrots, peeled and sliced

• 1 small Yukon gold potato, about 6 oz. (170 g), peeled and diced

• 1 garlic clove, peeled

• ½ cup (120 ml) low-sodium vegetable broth, plus more as needed

• 1 tbsp. (15 ml) olive oil

• 1 tbsp. (15 ml) fresh lemon juice

• ½ tsp. sea salt

• ⅛ tsp. black pepper

For the Roasted Artichokes

• 4 medium artichokes, about 2 lb. (900 g)

• 1 lemon, halved

• 2 tbsp. (30 ml) olive oil

• 2 garlic cloves, minced

• ½ tsp. sea salt

• ¼ tsp. black pepper

For the Crispy Garlic Crumbs

• 1 tbsp. (15 ml) olive oil

• ¼ cup (20 g) panko breadcrumbs

• 1 garlic clove, minced

• Pinch of sea salt

• Pinch of black pepper

For Serving

• Extra-virgin olive oil

• Lemon wedges

• Extra black pepper

• Chopped fresh parsley, optional

Directions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Fill a large bowl with cold water and squeeze in the juice from the lemon halves. Add the squeezed lemon halves to the bowl.

3. Trim the artichoke stems, leaving about 1 to 2 inches attached. Peel the tough outer layer from the stems, then remove the tough outer leaves from each artichoke. Trim about 1 inch from the tops and snip any sharp leaf tips.

4. Halve the artichokes lengthwise. Use a spoon to remove the fuzzy choke from the center, then place the prepared artichokes in the lemon water as you work.

5. Drain the artichokes and pat them dry. Toss with olive oil, garlic, sea salt, and black pepper. Arrange cut-side down on the prepared baking sheet.

6. Roast for 25 to 30 minutes, turning once, until the artichokes are tender and browned at the edges.

7. While the artichokes roast, add the carrots, potato, and garlic clove to a medium saucepan. Cover with water, bring to a boil, and cook for 12 to 15 minutes, until very tender. Drain well.

8. Transfer the carrots, potato, and garlic to a blender or food processor. Add the vegetable broth, olive oil, lemon juice, sea salt, and black pepper. Blend until smooth, adding another splash of broth if needed to loosen the purée.

9. Warm the olive oil for the crumbs in a small skillet over medium heat. Add the panko and cook for 2 to 3 minutes, stirring often, until lightly golden. Add the garlic, sea salt, and black pepper and cook for 30 seconds more. Remove from the heat.

10. Spoon the carrot purée onto a serving platter or individual plates. Arrange the roasted artichokes over the purée.

11. Serve with crispy garlic crumbs, a drizzle of extra-virgin olive oil, lemon wedges, extra black pepper, and parsley, if using.

Make It Yours

For April, keep the roasted artichoke and purée idea, then adjust the base with what is fresh and easy to find.

• Use a mix of carrots and parsnips for a slightly deeper flavor, or blend in a small roasted sweet potato for more color.

• If artichokes are not available, create the same plate with roasted asparagus, leeks, cauliflower, fennel wedges, or baby potatoes.

• For a brighter finish, add lemon zest to the crumbs or scatter thinly sliced spring onions over the finished dish.