By Martha Rose Shulman
- Total Time
- About 40 minutes
- Rating
- 4(114)
- Notes
- Read community notes
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way. I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl. Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes. The onions and peas are sweet, but roasting also gives the onions a lovely bitter-edged char, as it does for the artichokes. I’m a recent convert to roasted artichokes; you coat them with olive oil after trimming them, and throw them into a hot oven, where the hearts soften while the edges of the leaves crisp and char. The flavors are intense. I hardly want to prepare them any other way. Garlicky yogurt garnishes and moistens the quinoa and vegetables, and brings more lusty flavor to the dish. You can be flexible with big bowls. If you don’t have quinoa in the pantry, use another grain: bulgur, rice, farro. Couscous would also work. If you want more protein, add a poached egg or even some shredded or sliced chicken breast. And if you want to sprinkle a little feta or Parmesan over the top, be my guest.
Featured in: Dishes for Digestive Health
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Ingredients
Yield:4 servings
- 1lemon, cut in half, plus more lemon juice for drizzling
- 4medium or 2 large artichokes
- 1generous bunch spring onions
- 3tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and pepper
- 1½pounds peas, shelled
- ¼cup chopped dill, mint or fennel fronds, or a combination
- 1 to 2garlic cloves (to taste)
- 1 to 1½cups Greek yogurt or drained yogurt, to taste
- 3cups cooked quinoa
- Chopped preserved lemon or dukkah, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
576 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 25 grams dietary fiber; 17 grams sugars; 28 grams protein; 1496 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 425 degrees. Line a sheet pan with parchment.
Step
2
Fill a bowl with water and add the juice from one of the lemon halves. Trim the artichokes. Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths. As you work, rub the cut artichokes with remaining lemon half and place them in the water. When all artichokes are cut, drain and pat dry with paper towels. Place on sheet pan.
Step
3
Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half. Place on sheet pan.
Step
4
Toss artichokes and onions with the olive oil and salt and pepper to taste. Take care to coat all of the cut surfaces of the artichokes with olive oil. Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned. The edges of the artichoke leaves will be charred. Transfer to a bowl.
Step
5
Meanwhile, steam or boil peas in salted water for 5 minutes; drain. Transfer to the bowl with onions and artichokes. Add half the chopped fresh herbs and toss together.
Step
6
In a mortar and pestle, mash garlic to a paste with a pinch of salt. Stir into yogurt.
Step
7
To serve, divide quinoa among four bowls and top with artichokes, onions and peas. Spoon yogurt over vegetables and sprinkle with remaining herbs. Douse with a little lemon juice and drizzle on a little oil if desired. Garnish with dukkah or about 2 teaspoons preserved lemon, or both.
Ratings
4
out of 5
114
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Cooking Notes
Jayne
Sad to see all the bad rap on this recipe, as it is mostly an obvious lack of knowing artichokes. Living in Italy, there is a choke for every need, and each type (there are dozens) has a reason to live. This recipe is great with the right artichoke. But as the directions state, should be medium to large variety, and not the tender baby varieties. Arthichokes are thistle buds, so it makes sense that not everything is edible, and trimming is necessary and easy. Learn to love them...worth it.
Colin
Recipe is very good with high quality canned artichokes.
Becky
Trimming the artichoke: Essentially, you cut away the outsides of the stem, the top 1/3 to 1/2 of the artichoke, all the leaves except the most delicate center leaves, and the choke—any part that wouldn't be edible if you steamed and ate the artichoke leaf by leaf.
But don't bother for this recipe. I absolutely love artichokes, and it was heartbreaking and time consuming to dispose of 80% of each artichoke just to find that the recipe is barely ok. Do something else with this great veggie!
Greg
Waaaaay too much work for the artichokes. Buy canned and broil them. Otherwise yumm
FH Cyclist
This might b OK with leftovers but I won’t b making this again. Lemon came through but it was the only thing I tasted. It may b that I took too many shortcuts but I wouldn’t have made it as written - too much work. Was hoping for a pantry staple. Used frozen precooked quinoa (wonderful shortcut), canned artichoke hearts & frozen peas.Good news is the leftovers will make an easy lunch.
Judy
the roasted artichokes were wonderful! But the garlicky yogurt overwhelmed the taste of the artichokes, unfortunately.
Greg
Waaaaay too much work for the artichokes. Buy canned and broil them. Otherwise yumm
Peggy
Wegmans sells bags of frozen artichoke hearts. No fuss!
Colin
Recipe is very good with high quality canned artichokes.
Jayne
Sad to see all the bad rap on this recipe, as it is mostly an obvious lack of knowing artichokes. Living in Italy, there is a choke for every need, and each type (there are dozens) has a reason to live. This recipe is great with the right artichoke. But as the directions state, should be medium to large variety, and not the tender baby varieties. Arthichokes are thistle buds, so it makes sense that not everything is edible, and trimming is necessary and easy. Learn to love them...worth it.
Abbie
I wish I'd read Becky's comment below before making this. You have to do a lot of work and toss a heartbreaking amount of the artichokes for them to be edible, and then you'd have to get lucky for them to roast at the same rate as the onions. My advice is to skip this recipe, make a nice quinoa salad instead, and serve your artichokes steamed as a side or first course.
Joseph Badaracco
Bizarrely bad recipe. I cut away most of the artichoke and after 35 minutes and after wrapping up the roasted artichokes in the silver foil for a while, they were still in edible. Fortunately, we had some frozen artichokes to defrost. I mix them with garlic powder and salt and olive oil, roasted them for 30 minutes, and they worked.
Lauren
Very tasty. Added leeks to artichokes & scallions bc that’s what I found. Doubled the lemon. Next time go lighter on olive oil. Made my own Dukkah which was delicious even though a first for me. Instead of sprinkling fennel & mint in bowl, mixed in with yogurt - yum! Also sliced up rotisserie chicken from market to add more protein to dish. Very healthy & tasty. Can see lots of versatility with this dish and will experiment in the future. Would have been relatively quick if not 4 the Dukkah.
Lyn
I love artichokes, but roasting artichokes with the spring onions quickly in a hot oven like this was a revelation. The artichokes were very tender and made even sweeter. I made this one night, mixing some freekeh into the quinoa, along with a splash of olive oil. I also added a halved boiled egg to increase the protein content for hungrier appetites. It feels very healthy, but the varied textures and flavours kept it interesting. Don't skip the yogurt, but add the garlic to taste.
REBECCA CHERRY
I improvised a little, using a sweet onion in place of spring (no where to be found, last minute) and roasting broccolini w it. Browned in a sautée pan canned artichoke hearts- drained and dried off- cut in half. The rest was by the book. All in all a very likable dish.
Melissa
Artichokes aren't in season in winter, so we subbed Brussels sprouts and left out the peas. It was yummy! Be warned, the uncooked garlic is powerful, think I'll dilute the rest of the yogurt sauce with some olive oil.
Becky
Trimming the artichoke: Essentially, you cut away the outsides of the stem, the top 1/3 to 1/2 of the artichoke, all the leaves except the most delicate center leaves, and the choke—any part that wouldn't be edible if you steamed and ate the artichoke leaf by leaf.
But don't bother for this recipe. I absolutely love artichokes, and it was heartbreaking and time consuming to dispose of 80% of each artichoke just to find that the recipe is barely ok. Do something else with this great veggie!
Ilene
What, exactly, does trim the artichoke mean?
Janette Lever
Wondering if the choke thus prepared is edible.
Ruthie
I don't think so! Better to use frozen or canned artichoke hearts and skip the roasting!
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