- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Cheryl Forberg
Ingredients
- 1 pound Sunflower Chokes, cleaned (not peeled) cut in 1 inch pieces
- 1/2 pound Cipolline Onions
- 1 tablespoon Olive Oil
- 1 1/2 teaspoon fresh Rosemary, finely chopped
- 1/2 teaspoon Organic Grinders (3 Pack) Garden Herb with Sea Salt
- 1/2 teaspoon Organic Grinders (3 Pack) Rainbow Peppercorn
Directions
Bring a 2 quarts of water to a boil . Add the Cipolline onions and cook for 2 minutes.
Drain and cool. Peel the onions and cut off the root end. Transfer onions to a sheet pan.
Preheat the oven to 425°F. Add the artichokes, rosemary, salt, pepper and oil to the sheetpan. Toss all well. Separate onions to one end of sheet pan and roast on a lower oven shelf until a golden brown color is achieved, about 30 minutes, stirring every ten minutes. Serve immediately.
Note:
Artichokes will start to turn brown after cutting because of their high iron content so be sure to cut them just before baking.
