Artichokes are one of those vegetables that most people aren’t very familiar with. They’re fairly high maintenance to prepare because the outer leaves are tough and need to be removed, along with the centre which is called the choke. Hence the name. That’s where canned artichoke hearts come into play. They’ve already been peeled and they’re preserved in a brine so they’re basically ready to serve. And since cauliflower has a similar texture to artichokes when cooked, they work perfectly together in Roasted Artichokes and Cauliflower.
Our friend Rob used to make an artichoke dish when we came to visit. He called it Carciofi. Pronounced Car-Cho-Fee. A little research confirmed that what he was making wasn’t actually Carciofi but it was really good anyway. Maybe I should call this Robciofi. If you don’t normally eat artichokes, this recipe will win you over. It’s very easy, delicious and I think it may even be Keto. At the very least it’s low carb.
You could make this with all artichokes or all cauliflower. It’s up to you. But it’s a great way to introduce artichokes to someone who hasn’t tried them. You might even be able to hide them in there, just put the cauliflower over top. Your secret is safe with me!Jump to Recipe
What are artichokes?
Artichokes are actually a thistle, so why would anyone want to eat them? Well I love them! I could eat artichokes right out of the jar or can. I think it’s the briny taste. Which would explain why I also love olives, capers, tapenade, etc. I’m salivating right now thinking about Roasted Artichokes and Cauliflower! But both vegetables do have a fair bit of nutritional value so it’s a win win!
Use the canned artichokes that aren’t seasoned, just preserved in brine. Drain them well and cut into pieces or halves, depending on the size. You can buy regular sized artichokes or baby artichokes.
Next, cut up half a cauliflower into similarly sized bites. Cook them briefly in boiling water, just a few minutes until they’re slightly softened but not over cooked. Drain them well.
Sauté some garlic in olive oil just until soft but not brown. Garlic burns easily so you just want to heat it to infuse the oil with the flavour. You can be generous with the olive oil because you want lots for roasting the artichokes.
Add salt and pepper, a splash of wine (or more!) and some mint and oregano. Place the artichokes cut side down so they absorb lots of the flavoured liquid. The mint and oregano combination are used in true Carciofi. If fresh herbs are in season they’re the best but dried herbs are perfectly fine.
You can skip the wine if you like and use a squeeze of fresh lemon juice or even some veg or chicken broth.
Add the cauliflower and let the mixture simmer for a few minutes.
Pour the mixture into a baking dish and grate some fresh Parmesan cheese over top. You can also make individual serving sized dishes which is fun for company. Make sure to use real Parmesan because the grainy stuff in the container doesn’t melt.
Roast for about 20 minutes, then change to broil for the last 2-3 minutes. Watch carefully so the top doesn’t get too brown. The Parmesan toasts on top of the artichokes and cauliflower and gives you a crunchy salty flavour pop!
You can make Roasted Artichokes and Cauliflower in advance and roast later. You’ll need to roast them a little longer, maybe 30 minutes, enough time for the vegetables to heat through and the Parmesan cheese to brown and caramelize on top. The roast setting in most ovens means the heat is coming from the top which is what you want. If you only have a bake setting, that’s fine.
Here’s the recipe:
Roasted Artichokes and Cauliflower
- 1 398 ml cans artichoke hearts, not seasoned
- ½ cauliflower
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 2 tsp fresh oregano or 1/2 tsp dried
- 1 tsp fresh mint or 1/4 tsp dried
- ¼ cup white wine
- salt and pepper to taste
- ¼ cup freshly grated Parmesan cheese
- Drain artichoke hearts and cut into halves.
- Cut cauliflower into bite sized pieces. Drop into boiling water for 2-3 minutes, then drain well.
- In large skillet, heat olive oil gently on low heat and simmer sliced garlic until soft. Add wine, oregano, mint, salt and pepper. Lay artichokes in pan flat side down and gently heat through. Add cauliflower, stir and simmer a few minutes.
- Pour mixture into a medium sized baking dish. Top with freshly grated Parmesan cheese.
- Roast on middle rack of oven at 350 degrees for 20 minutes.
- Set to broil for 2-3 minutes until Parmesan is browning and mixture is bubbling.