Roasted artichokes topped with garlicky, herbaceous buttermilk dressing. A light, yet hearty, vegetarian side dish or main that welcomes the glories of spring produce. SPRING VEGGIE PARTY. EVERYONE’S INVITED. Extra points for fellow buttermilk lovers.
Did you know that artichokes are actually considered flowers? I knew I loved them for more reasons than their deliciously nutty flavor and meaty texture. Which, by the way, far surpasses that of their jarred counterparts. Trust me, the extra prep is well worth it.If you’re slightly intimidated by the idea of prepping/cooking whole artichokes, fear not. It is incredibly simple and a pretty quick process. Here’s a brief rundown:
- Slice off the 3/4-1 inch tip of the artichoke. A serrated bread knife works best for this.
- Trim the tips of the petals. Most artichokes have little thorns on the end of the petals, so using a pair of kitchen shears or utility scissors can make this step pretty painless.
- Cut off the end of the stem, leaving up to an inch on the artichoke. The stem tends to be more bitter than the center, so I usually cut off at least half of it.
After you’ve trimmed the artichoke, rinse it under cold water and slice it in half, lengthwise, to expose the center petals (if roasting). Then, brush olive oil and fresh lemon juice over the “flesh” and pop those edible flowers in the oven!Roasted artichokes need little embellishment. In fact, a glug of olive oil accompanied by a shower of freshly grated parmesan and herbs is one of my favorite ways to enjoy them. However, drizzling them in an easy, 5-minute buttermilk dressing is also pretty damn fantastic.
The dressing is smooth and tangy with rich notes of roasted garlic and effervescent herbs. Commercially available buttermilk contains active cultures similar to those found in yogurt, so you’re also getting a delicious probiotic boost. Use any leftover dressing on salads, grain bowls, roasted fish, or baked chicken.Enjoy these flavor-packed artichokes as an appetizer or side, or give them prime real estate as the main course. Brimming with fiber, antioxidants, and probiotics, this recipe is definitely worth adding to your spring arsenal.
And as always, be sure to tag your recipe photos with #dishingouthealth so I can see your beautiful creations. Cheers!
- 2 medium artichokes
- 2 Tbsp. extra-virgin olive oil
- ½ tsp. kosher salt
- Juice of 1 lemon
- 4 cloves garlic
- ½ cup buttermilk
- 2 Tbsp. whole-milk Greek yogurt
- 1 Tbsp. chopped chives
- ¼ tsp. black pepper
- Preheat oven to 425°F.
- Slice off ¾-1 inch tip of the artichoke. Trim the tips of the petals. Cut off the end of the stem, leaving up to an inch on the artichoke. Slice artichokes in half, lengthwise (as shown in photo). Coat liberally with olive oil, lemon juice, and ¼ teaspoon of the salt. Place on a foil-lined baking sheet or roasting pan.
- Cut tops off garlic, leaving cloves wrapped in peel. Drizzle open tops with olive oil. Place on baking pan with artichokes. Cover pan with foil and roast for 35 to 40 minutes.
- Remove garlic cloves from wrapper and thoroughly mash/mince. Transfer to a bowl. Add buttermilk, Greek yogurt, chives, black pepper, and remaining ¼ teaspoon salt. Whisk to combine.
- Place artichokes on a platter and drizzle with buttermilk dressing. Sprinkle with additional chopped chives for garnish, if desired.