roasted baby artichokes + grilled radicchio + a garlic balsamic drizzle

There are several things that I get really really excited for this time of year:

The first day that I do not have to wear a jacket to go outside 

Planting the first seeds in my garden and growing fresh herbs on my fire escape

Being able to eat meals outside again 

Ramps

Wearing open toed shoes, and throwing my boots to the back of the closet

Mounds of artichokes in the grocery stores and farmers markets

Spring onions

Cute little sundresses in pastel colors

Peas

Stuffing artichokes

Roasting baby artichokes

Artichokes ...... 

I love spring, I love artichokes, I just love this time of year. {Although, I'm a little reluctant to call it my favorite because come summertime when it's 80º outside and the fresh tomatoes are coming up in the garden then I'll be singing a different song.}

I love artichokes big and small. A big stuffed artichoke is one of my all-time favorite things, but when I want a quick artichoke fix I go with the smaller ones. I never used to bother with the smaller ones until I learned how to handle them. I didn't really understand them. I thought, what's the fun if you cannot pull off the leaves and anticipate getting to that delicious heart?

Then I realized, the small ones are a totally different experience. There is no leaf pulling, prickly center removing, or juicy heart eating. They are much less time consuming to prepare than the big guys. Once the tougher outer leaves are removed you are left with a tender inside that is completely edible and so tasty. You can grill then, blanch them, roast them, fry them ..... love them. 

Grilled radicchio is a wonderful thing too. It is fairly bitter on it's own so it needs a few accompaniments to mellow it out. The sweetness of the balsamic does just that, and so does savory mellow flavor of the artichokes. If you prefer something less bitter, this can be made with any type of hearty green or cabbage. Kale, romaine, red cabbage or swiss chard will all grill up nicely. 

So, if anyone is looking for me over the next few weeks you're likely to find me outside, eating artichokes sprinkled with fresh herbs from my herb garden, wearing a pastel sundress with some open toed shoes, daydreaming about what I am going to make with all the ramps and spring onions coming our way. 

roasted baby artichokes + grilled radicchio + a garlic balsamic drizzle

Serves
2 people

Ingredients

For the garlic balsamic:
1 tablespoons of balsamic vinegar
1 tablespoon of fresh lemon juice
2-3 tablespoons of olive oil
salt + pepper
3 cloves of garlic, pressed

1 green onion, thinly sliced

10 baby artichokes
1 head of radicchio

the juice of 1 lemon

extra virgin olive oil
salt + pepper 

optional for serving: a bed of green such as kale or arugula, and/or some microgreen

Method

• Start by preparing the dressing. Combine all of the ingredients for the dressing + 1/2 of the sliced green onion and whisk until it is emulsified. Set aside until you're ready to use. 
• Pre-heat the oven to 425º, and place a medium pot of water on the stove and bring it to a boil (this is going to be to blanch the artichokes). Then prepare a medium sized baking sheet and line it with parchment. 

• Prep the artichokes. Prepare a medium sized bowl with water, the juice of 1 lemon, and some ice. This will keep the artichokes from oxidizing. 
• Pull off and discard the dark green outer leaves until you get to the tender, inner yellow ones.  Cut off the top 1/4 inch (where the prickly bits are). Then cut off any brown parts on the bottom of the stem, and using a paring knife shave off the rough edges around the base. Slice the artichoke in half and place it in the bowl of lemon water. Repeat until all of the artichokes are done. 
• Transfer the artichokes from the lemon water into the boiling water and blanch for 2 minutes. 
• Using a slotted spoon, remove the artichokes from the water and place them on the parchment lined baking sheet and arrange them with the outer side facing down. Drizzle them with the olive oil, season with salt and pepper, and roast for about 15 minutes, or until the edges start to brown. 
• While the artichokes are roasting, grill the radicchio. You can either do this on a real grill, or a grill pan. It is pretty much the same on either. Heat the stove or grill to medium high. Slice the radicchio lengthwise into quarters, keeping the leaves in tack with the base. Brush the radicchio with some oil and place cut side down on the grill / grill pan. Cook for about 2-3 minutes on each side, making sure it is nice and brown and crisp. 
• Assemble the dish by placing the radicchio and artichokes on a bed of greens (if using). Sprinkle the remaining green onion over the top and drizzle with the garlic balsamic. Serve warm.