Roasted Artichoke Hearts – Did Leonardo da Vinci Invent Them? And How to Make Tinned or Frozen Artichokes edible

In his notebooks Leonardo da Vinci reports,

“my lord Ludovico tells me I am to devise a way whereby to eat artichokes without spitting out onto the table nine-tenths of what one places in one’s mouth. The way is simple, the leaves are cut from the fruit before the meal – leaving just the base of artichoke, all of which is edible and none of which has need of spitting”

 

What do you do if you cannot find artichoke hearts in olive oil, or ready-roasted at the deli? Simples….

 

Recipe for turning pig’s ear tinned or frozen artichokes in silk purse deli-style artichokes

Ingredients

  • 500g frozen (and thawed) or tinned artichoke hearts
  • juice and zest of a lemon
  • 4 tbsp olive oil
  • small bunch of thyme, stripped and roughly chopped
  • smoked salt and Indonesian long pepper

 Method

  1. Preheat oven to 210ºC.
  2. Drain artichokes and put in a roasting tin or ovenproof dish.
  3. Add everything else except the zest to the artichokes.
  4. Cook for about half an hour.
  5. Sprinkle over the zest.

 

Some things to do with artichoke hearts:

 

Want more recipes for artichokes? Follow this link, or head off to R & J Mazza’s great site.

 

Are you a massive fan of artichokes?

Treat yourself to one of these beautiful cushions by the prisoners supplying the Cell Works range.

artichoke cell works cushion
artichoke Cell Works cushion

 

0 0 vote
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

How To Cook Quails’ Eggs And Some Ideas For What To Do With Them

In this post: how to cook soft and hard quails’ eggs frying quails’ eggs the quickest, easiest way to crack and shell…
Read More

Cheat’s Aïoli And Nineteen Things To Do With It

 “Aioli epitomizes the heat, the power, and the joy of the Provençal sun, but it has another virtue – it drives away flies.” -Frederic Mistral…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts