baked vegetables with garlic serves 4
250 g (¼ lb.) shallots
600 g (ca. 11/3 lb.) small potatoes
10 small artichokes
2 tablespoons lemon juice
250 g (¼ lb.) small tomatoes
15 tablespoons olive oil
4 whole garlic bulbs
3 rosemary twigs
1 small fresh bay twig or 4 dried bay leaves
salt, pepper
150 ml (¾ cup) white wine
400 ml (1¾ cups) vegetable broth
3 tablespoons coarsely chopped Italian (flat leaved) parsley
Kosher (coarse) salt
1.
Peel shallots and slice into thin rings. Peel and wash the potatoes. Cut off the upper third of the
artichokes and remove the outer leaves. Cut off the artichoke stem so that it's about 2 inches
long. Peel the stem so that the white meat shows. Immerse immediately in lemon water —
prevents discoloration.
2.
Preheat the oven and baking pan to 200° C (400°F) Drain the artichokes and cut them in half.
Pour 10 tbl olive oil in the baking pan and arrange the artichokes, shallots, garlic bulbs
rosemary and bay twig in the pan. Season with salt and pepper.
3.
Bake for 20 minutes, turning regularly. Add the potatoes, wine and broth and bake for another
20 minutes or until the potatoes are nearly done—continue turning. Add the tomatoes and bake
for 10 more minutes.
4.
Sprinkle the parsley over the vegetables. Transfer the vegetables and liquid to warmed plates
and sprinkle with Kosher salt. To eat the garlic, cut off the tips of the garlic cloves and press the
garlic out of the skins. With your fork, mash the garlic, potatoes and liquid together.
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