…. a turkey breast.
Feeling a roast coming on, I defrosted a turkey breast today. I prepped it with olive oil, salt and pepper, then tossed cranberry juice, chicken broth and a bouquet garni into the bottom of the roasting pan.
Flipped the oven onto 450 to preheat.
And then rooted around to see what else i could stuff into the oven to roast. Never leave a good oven half filled.
I came up with green beans, three sweet potatoes………. and baby artichokes!
My grandmother, hands down, made the best artichokes. She steamed them in a little water forever, after stuffing them with garlic and parsley and olive oil. As children, we used to fight over the artichoke hearts at Thanksgiving, trying to cajole adults out of theirs.
I had never roasted them before but I figured, covered and prepped the same way, how could you go wrong? And I was right 🙂
The best part of this dinner? It all went into the oven and I went back to reading- after rattling some pots and pans in the kitchen of course.
The result was a very large, delicious meal, quite unexpected for a Sunday, and a husband who thought I had cooked all day.
- 9 baby artichokes
- 5 cloves of garlic, minced or pushed through a garlic press
- 1/2 cup olive oil
- 1 bunch of parsley, chopped
- salt and pepper to taste
Clean and trim the artichokes. I don’t trim too much, they’re baby, how many rough parts could they have?
Chop parsely, mince or press garlic.
In a bowl, mix olive oil, garlic.
Add chopped parsely and salt and pepper to taste.
Take each artichoke and using your fingers, stuff the parsley garlic mixture into the leaves and nooks and crannies. Get it all in there. Any leftovers, pour into the bottom of a glass baking dish. Lay artichokes atop.
Pour a very small amount of water into baking dish- about 1/4 cup. Cover with aluminum foil and place in 425 oven for one hour. Be sure to check a few times toward the 30 minute mark, to make sure there is still liquid in the baking dish. Add more water as needed.