Making Carbs Count artichoke


Roasted baby artichokes (serves 4-6)


• 9 baby artichokes (about 900g)

• 2 lemons, cut in half

• 225g thick−cut bacon in 1cm lardons

• 1 teaspoon chopped fresh rosemary

• 2 garlic cloves, finely chopped

• coarse sea salt

• 3 tablespoons good− quality

balsamic vinegar

• 4 tablespoons extra virgin olive oil

• ¼ teaspoon flaky sea salt, such as


• ¼ teaspoon cracked black pepper


1. Prep each artichoke by removing the

tough outer leaves and peeling the outer

layer from the stem with a vegetable

peeler or a paring knife. Cut off the top


third of the artichoke to remove the tough

ends of the leaves. Cut them in half

lengthways and give them a rub all over

with one of the lemons as you work so

they don't turn brown.

2. Preheat the oven to 190°C/gas mark 5.

3. Place a frying pan big enough to fit the

artichokes in a single layer over a medium

heat. Add the bacon lardons and cook for

5 minutes, or until most of their fat has

been rendered. Remove the bacon using

a slotted spoon and set it aside on a plate.

4. Add the artichokes to the hot bacon fat

in a single layer and let them brown, about

3 minutes. Transfer the pan to the oven

Recipe taken from Cooking, Blokes & Artichokes by

Brendan Collins (Kyle Books) Photography: Jean Cazals

and cook 10 mins until soft and tender.

5. Remove the pan from the oven and

add the bacon back in, along with the

rosemary and garlic. Return the pan

to the hob over a medium heat. Give

your best go at sautéing, tossing the

ingredients around. Season with salt.

6. Add the vinegar to deglaze the pan,

scraping up any browned bits with a

wooden spoon, and let the vinegar

reduce until sticky but not burnt, about

1 minute.

7. Transfer the artichokes and bacon to

a serving bowl, drizzle with the oil and

sprinkle with sea salt and pepper.


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