ROASTED MUSHROOMS AND BABY ARTICHOKES

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Roasted Mushrooms and Baby Artichokes image

Categories     Sauce     Mushroom     Bake     Roast     Artichoke     Kosher

Yield serves 4

Number Of Ingredients 9

12 baby artichokes (about 2 ounces each)
5 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 1/2 pounds mixed fresh mushrooms, such as large cremini, shiitake, trumpet, or oyster mushrooms
2 large cloves garlic, minced
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
1/2 lemon

Steps:

  • Preheat the oven to 400°F.
  • Peel back the outer leaves of the artichokes until they break off at the base. Keep removing leaves until you reach the pale green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts. Cut the artichokes in half lengthwise, then put them in a baking dish large enough to hold them and the mushrooms in a single layer. Add the olive oil and lemon juice and toss to coat.
  • Remove most the of the cremini stems and all of the tough shiitake stems. Remove the bottom inch or so of the trumpet mushrooms, which tends to be fibrous. Oyster mushrooms have more tender stems, so simply remove any browned ends. Slice the mushroom caps in half or into thirds. Cut the stems in half and then into pieces about the same size as the mushrooms.
  • Add the trimmed mushrooms and the garlic and thyme to the baking dish. Season with salt and pepper and toss well.
  • Cover the dish with foil and bake until the mushrooms have released some of their liquid and the juices are steaming, 20 to 30 minutes. Remove the foil and raise the oven temperature to 450°F. If you have a convection fan, turn it on. Continue roasting, stirring once or twice, until the artichokes are tender when pierced and both the mushrooms and the artichokes are well browned and beginning to caramelize in spots, 15 to 20 minutes. Stir in the chopped parsley. Taste for salt and pepper and add a squeeze of lemon juice. Serve hot.

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