Recipe: Roasted Artichokes With Capers, Chevre and Herbed Breadcrumbs
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- 4 globe artichokes, or 10-12 baby artichokes
- Juice of 1/2 lemon
- 4 T dry breadcrumbs
- 2 T extra virgin olive oil
- 1 tsp fresh chopped parsley
- 1 tsp fresh chopped thyme
- 1 T vegetable oil
- 2 T capers
- 3 oz fresh chevre (goat cheese)
First comes the hard part – cleaning the artichokes.
Once your artichokes are clean and waiting their turn in the oven, mix together the breadcrumbs and the olive oil and season with salt and pepper to taste. Place in a small skillet and toast the breadcrumbs in your wood oven, stirring frequently, until they are golden brown and crispy. Remove and allow to cool, then stir in the parsley and thyme. Set aside.
Preheat a large sauté pan in your wood oven. You want a pretty hot oven for this preparation. Drain the artichokes, add the vegetable oil to your pan and then add the artichokes. Season with salt and pepper, then place in the oven and roast, stirring occasionally, until the artichokes are tender when pierced with a knife, about 10-12 minutes.
Squeeze the half lemon into the pan. Stir in the capers and then dot with the goat cheese. Return to the oven and cook for another 1-2 minutes until the cheese has started to melt into the artichokes. Remove from the oven, transfer to a serving dish and sprinkle with the breadcrumbs.