The Texas Traditions Signature Chefs Series

"Un Poco Picante" Roasted Artichokes

Featuring
Cookbook Author Marie Hejl Saba
Cooking with Marie

5 Globe Artichokes
Juice of 1/2 lemon
1 Tablespoon extra virgin olive oil
Pinch of sea salt
3 Tablespoons butter
2 teaspoons Texas Traditions Texas Hot Salt™ Add to Cart

Serves 10 as an appetizer or 5 as a side dish

Wash 5 Glove Artichokes. Cut off the top ¼ of the artichokes and trim stems. Fill medium pot with 4” of water. Add juice of ½ lemon, 1 tablespoon olive oil, and pinch of sea salt. Add whole artichokes. Cover and boil gently for 25 to 30 minutes, or until stems are fork-tender. Remove artichokes with tongs and let cool for 5 minutes. Line baking sheet with foil and set oven to broil. Cut chokes in half vertically.

Place open side down on the foil and roast under the broiler for 3 minutes.

Remove from oven; flip chokes. Melt 3 tablespoons unsalted butter in small bowl. Add 2 teaspoons Texas Traditions Texas Hot Salt™ and stir to combine. Using a small spoon, drizzle the zesty butter-mixture evenly over each artichoke half. Roast again under broiler for 3 to 4 minutes.

Serve immediately as an appetizer or side-dish.

Chef's note: Summer in Texas is the perfect season for my “Un Poco Picante” Roasted Artichokes. They make a wonderfully unique side-dish or appetizer for BBQs, pool-side parties, or other outdoor entertaining. They key to this dish is one of my favorite local Texas products: “Texas Hot Salt”. The Hot Salt makes the buttery chokes “a little spicy” or, as we say in Spanish, “un poco picante.” Marie Saba