Rucola Roasted Carciofo Recipe

Prepare artichokes

Preheat the oven to 425°F (220°C). Prepare a large bowl of cold water with 1 tablespoon lemon juice. Trim the artichokes: cut off the top 1/3 of each artichoke, snap or trim the stem so they sit flat, and remove tough outer leaves until you reach the paler, tender leaves. Cut each artichoke in half lengthwise and use a spoon to remove the fuzzy choke from the center. Immediately place each halved artichoke in the lemon water to prevent browning.

Make garlic-herb oil

In a small bowl whisk together 4 tablespoons extra-virgin olive oil, minced garlic, chopped rosemary (or thyme), 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Add the remaining 1 tablespoon lemon juice and whisk to emulsify.

Season and roast

Drain the artichokes well and pat dry with paper towels. Arrange the artichoke halves cut-side up on a rimmed baking sheet or in a roasting pan. Brush each half generously with the garlic-herb oil, making sure some oil gets into the base and leaves. Reserve any leftover oil. Roast in the preheated oven for 25–30 minutes, until the edges are browned and the artichoke bases are tender when pierced with a knife. If desired, broil for 2–3 minutes at the end to get additional color — watch closely to avoid burning.

Prepare dressing

While the artichokes roast, whisk together 2 tablespoons lemon juice and 2 tablespoons extra-virgin olive oil in a small bowl. Season with a pinch of salt and a few twists of black pepper. Taste and adjust acidity/salt as needed.

Assemble salad

Place 4 cups of washed, dried arugula in a large bowl. Add the toasted pine nuts or chopped walnuts (if using). Drizzle the dressing over the arugula and toss gently to coat. Taste and season with salt and pepper to taste.

Finish and plate

When the artichokes are done, remove them from the oven and transfer to a serving platter. If you reserved any of the garlic-herb oil, drizzle a little over the roasted artichokes. Arrange the dressed arugula alongside or in the center of the platter and place the artichoke halves on top. Scatter shaved Parmesan or Pecorino over the arugula and artichokes, sprinkle the toasted nuts, and finish with an optional drizzle of aged balsamic and lemon wedges on the side.

Serve warm or at room temperature as an antipasto, light main course, or side dish. Squeeze lemon over individual portions just before eating for extra brightness.