CRISP AND CREAMY ARTICHOKES
This is a dish of roasted (frozen) artichokes and mushrooms on a bed of arugula.
Frozen artichokes in the UK must be just the hearts / bottoms, whereas what’s available to me frozen is baby artichokes in wedges, so that’s what I used. She calls for oyster mushrooms, but I had king oyster mushrooms on hand so I cut those into batons about the same size as the artichoke pieces.
The artichokes are roasted on their own first, then the mushrooms are added, and after a while olive oil and garlic is added. I thought this sounded a bit fussy, so I tossed the vegetables and oil and put it all to roast, and tossed once midway.
It’s finished with olive oil and lemon juice, and served over arugula. I had snow pea leaves so I dressed them with lemon juice, olive oil, pepper, and pecorino, and served the artichokes and mushrooms over that. I finished with lemon zest instead of juice (soy factor) and shaved some cheese over because it was out for the pasta.
This was good, though I’d streamline and further simplify next time.
