I am one lucky girl. Since partnering with my local Whole Foods, the team has been spoiling me with goods to experiment with in the kitchen. If you ask me, it’s a match made in heaven.
For one thing, I love freebies. And second, I’ve been discovering new flavors and eating more seasonally. Case in point: Look at my latest pickup – and this isn’t even everything!
But the best part is trying to figure out what to do with the ingredients in each “mystery basket” – especially those I’ve never used, like the petite purple Kalettes and Fiesole artichokes in this medley. I’m a fan of Brussels sprouts, so knew the Kalettes would go down easy. I didn’t know what to expect of the baby artichokes – they were pretty, but were they palatable?
After just one bite of the lemon, shallot and thyme-infused morsels, I was addicted. The beauty of Fiesole artichokes is that they’re entirely edible, except for the tough outer leaves. That means you don’t have to fuss with cleaning them before eating them – a good thing as they’ll disappear quickly.
Recipe adapted from Running to the Kitchen.
- 8 baby artichokes
- 3 tablespoons olive oil
- ½ lemon, zest and juice
- 1 small shallot, minced
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon dried chili flakes
- sea salt and freshly ground black pepper, to taste
- Preheat oven to 400 degrees.
- Trim stems of artichokes and pull off tough outer leaves. Cut ½ inch off the top of each artichoke. Quarter or halve artichokes, depending on their size.
- Place artichokes on a baking sheet. Drizzle with olive oil and add lemon zest and lemon juice, shallot, thyme, and chili flakes. Season generously with salt and pepper; toss to coat.
- Bake artichokes until tender, 20-25 minutes, stirring halfway through.
- Remove from the oven and season with additional salt.
Wow, congrats on your partnership with Whole Foods! Looks like you are making the most out of it–the artichokes look absolutely gorgeous!
Thanks, Mary! Waste not, want not, right?
mm these artichokes look divine!! congrats on the partnership with Whole Foods you gotta love them <3
Thanks so much, Sofia!