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Dining Tip: Roasted Artichokes with Tomato-olive Dressing

The perfect dish for a New Year's resolution.
Photo by: Andrew Purcell
The perfect dish for a New Year's resolution.

Posted: January 9, 2018

Note: This recipe originally appeared in the March 31, 2017, issue of Wine Spectator.

Recipe courtesy of culinary director and chef Christopher Lee of Barcelona Wine Bar, Mass., Conn., D.C., Va., Tenn. and Ga.

• 6 large fresh artichokes
• 2 cups extra-virgin olive oil
• Salt and pepper, to taste
• 2 vine-ripened tomatoes, diced
• 2 shallots, peeled and minced
• 2 garlic cloves, peeled and minced
• 2 tablespoons minced capers
• 6 large green olives (Gordal, if available), pitted and minced
• 4 tablespoons chopped parsley
• Juice of 2 lemons
• 2 ounces Manchego cheese

1. Preheat the oven to 375° F or heat a grill to medium-low. Slice the stems from the artichokes so they sit flat, and slam the artichoke heads on a cutting board to loosen the leaves. Taking care not to prick yourself on the spiky outer leaves, put your thumbs into the center of each artichoke and, in a circular motion, gently open the middle to create about a 2-inch hole leading to the choke. Remove the reddish-pink center leaves. (Don't forget to remove the fuzzy choke later, before eating the heart.)

2. Wrap each artichoke in aluminum foil, leaving the top exposed. Pour 3 tablespoons of oil into the center of each. Season well with salt and pepper.

3. Place the artichokes in the oven or on the grill, and cook for at least 1 hour, until the hearts are tender when pierced with a toothpick.

4. In a medium bowl, combine the tomato, shallot, garlic, capers, olives, parsley, lemon juice and the rest of the olive oil (a little less than 1 cup), and mix well. Season with salt and pepper.

5. Remove the foil and place the artichokes on a serving platter. Place the dressing in serving bowls for dipping, or spoon it over the artichokes. Season artichokes with salt and grate the Manchego over. Serves 6.

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