Sigona’s Meyer Lemon Fusion Olive Oil
Pan-Roasted Baby Artichokes with Garlic & Sigona’s Meyer-Lemon Olive Oil
- 3 Tbsp, plus 2 tsp fresh lemon juice, divided
- About 6 – 8 local baby artichokes
- 3 Tbsp Sigona’s Meyer-Lemon Fusion Olive Oil
- Salt and pepper, to taste
- 2 – 4 large garlic cloves, halved
- 1/2 a lemon, thinly sliced
- 2 fresh sprigs thyme or 1 fresh sprig rosemary sprig
- 1 tsp fresh lemon zest
Directions: Preheat oven to 425°F. Fill a medium bowl halfway with water. Add 3 tablespoons lemon juice. Set aside.
Peel off a few layers of the tough, dark outer leaves from the artichokes, until you get to the lighter green leaves. Trim the stem, if present, so about a 1/2 inch remains. Cut off and discard the top 1/4 of the artichokes then slice the artichokes in half lengthwise. As they’re sliced, place the halved artichokes in the lemon water, cut side down.
Drain artichokes and pat dry. Combine artichokes, oil, salt, pepper and garlic in a bowl; toss to coat. Heat a large ovenproof skillet over high heat. Add the artichoke mixture to pan; cook 1 minute, 30 seconds on each side or until lightly browned. Remove from heat.
Add the lemon slices and thyme or rosemary. Bake at 425°F for 16 to 20 minutes, stirring once half way through. Remove thyme or rosemary stems; sprinkle the leaves over the artichokes and discard the stem. Discard stem and any blackened lemon.
Arrange artichokes on a serving platter, sprinkle with remaining 2 teaspoons lemon juice and the lemon zest. Season with salt and pepper, if desired, before serving.
Fresh Spring Pasta with Baby Artichokes
Like anyone else, I love a good bowl of comfort food from time to time. This flavorful pasta dish makes for a hearty meal, but it’s still waist-line friendly. It’s easy to add some diced, cooked chicken for a little protein, or you can serve it chilled over a bed of greens for a nice salad. Enjoy! Serves 2 to 4.
- Juice of 1 lemon
- 6 – 8 local baby artichokes
- 5 ½ Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil, divided (Mix it up! Use Sigona’s Meyer-Lemon Fusion Olive Oil or Sigona’s Basil Olive Oil for more flavor)
- 3 – 4 cloves garlic, chopped
- 1 shallot, chopped
- 2 Tbsp fresh lemon zest
- A pinch of red pepper flakes, optional
- Salt and pepper, to taste
- 1/2 cup dry white wine (such as sauvignon blanc or pinot grigio)
- 1 ¼ cup chicken stock
- 8 – 10 oz. grape tomatoes, halved
- 1 Tbsp butter
- 1/3 cup chopped basil
- 12 oz. fresh, local Farfalle or other medium-cut pasta from Saporito Fine Pasta Co.
- 1/3 cup freshly grated or shaved Parmigiano-Reggiano cheese
Directions: Fill a medium bowl halfway with water and the lemon juice. Set aside.
To prepare the artichokes, peel off a few layers of the tough, dark outer leaves from the artichokes, until you get to the lighter green leaves. Trim the stem, if present, so about a 1/2-inch remains. Cut off and discard the top 1/4 of the artichokes, then quarter them lengthwise. As each artichoke is cut, place it in the lemon water, cut side down, so it doesn’t brown.
Add 2 tablespoons olive oil to a saucepan over medium heat. Drain the artichokes and pat them dry. Add the artichokes to the pan along with the garlic, shallot, 2 tablespoons lemon zest and red pepper flakes; season with salt and pepper. Cook for about 1 to 2 minutes, stirring, then add the wine. Cook until wine is reduced by half, about 2 to 3 minutes. Add the stock, cover, and let simmer for 8 to 10 minutes, or until the artichokes have softened. Remove from heat; add the tomatoes and butter. Gently stir to mix well.
Meanwhile, in a small bowl mix together the basil and 3 tablespoons olive oil.
Prepare the pasta according to package directions. When drained, toss with the basil and olive oil mixture.
Add the artichoke mixture to the pasta, season with salt and pepper and gently toss to incorporate the ingredients. Serve with a sprinkling of Parmigiano-Reggiano and a drizzling of 1/2 tablespoon olive oil.