Seared Artichokes with Carrot Ginger Miso Sauce

A WARM & SIMPLE SPRING SNACK

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Artichokes are a pain to prep, but really,  they’re like any success story;  Work hard, and the results will come, and be well worth it. So after we shaved and cored all three of our artichokes, pan-roasted them, and made the carrot miso dip, we poured ourselves a glass of wine to celebrate. 🙂 

I remember the first time I ate artichokes cooked with some of the shell still attached. Peeling the millimeter of meat off the skins with the underside of my two buck teeth, after dipping it in the creamy butter sauce.  It was an experience that slowed down the process of eating the artichoke (which I appreciated because it’s always fun when the dinner lasts longer than the work to put the dinner on the table).  They were like little, green spoons that would give off a wonderful charred flavor to complement the lemon. 

Instead of a dairy butter, I decided I’d make the base of my creamy sauce a miso paste.  I added shredded carrot and ginger to add spice and sweetness to round out the salty miso. 

As I’m writing this, Eric is currently DEVOURING them.  It makes him too happy, It’s adorable. Artichokes are a scary thing, especially when you’re at a standoff with their armadillo shell.  Everything about them says “Stay Far Away”,  but oh, you must do the exact opposite of that.  

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Here are some Step-by-Step Instructions below from FineCooking.com, that show you how to remove the shell of an artichoke and prepare the heart. 

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But again, I left a layer of two on the skins, so that I could slowly tug at the heart meat, and use the ends to dip into my Carrot Ginger Miso Dip.

 

Pan-Seared Artichokes with Carrot Ginger Miso Dip
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A seasonal snack of lemony seared artichoke hearts, dipped in a thick and creamy Carrot Miso Dip.
Servings Prep Time
2 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
35 minutes
Pan-Seared Artichokes with Carrot Ginger Miso Dip
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A seasonal snack of lemony seared artichoke hearts, dipped in a thick and creamy Carrot Miso Dip.
Servings Prep Time
2 people 15 minutes
Cook Time
35 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
35 minutes
Ingredients
Carrot Ginger Miso Dip
Servings: people
Instructions
  1. Heat the oven to 400 degrees F, and have a parchment-lined baking sheet ready.
  2. In a large cast iron skillet on medium high heat, heat the oil and sear the cleaned artichokes, face-side down for 2-3 minutes per side, or until charred. You may need to do this in batches. Transfer to the sheet pan and finish roasting in the oven for 30 minutes or until the meat of the artichokes is tender. Turn the heat down for the skillet to medium.
  3. While the artichokes are cooking, make the dip. Wipe the skillet, and heat oil in the pan. Add the garlic and ginger, and cook, stirring constantly for 2 minutes, or until fragrant.
  4. Add the miso paste to the pan, and using a whisk or a fork, break up the paste. Whisk in the lemon juice, water, brown rice syrup, shredded carrot, and fresh cracked pepper to taste. Cook for another 3-4 minutes, or until the dip just begins to thicken. Pour into a heat-proof ramekin and serve.
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One thought on “Seared Artichokes with Carrot Ginger Miso Sauce

  1. I really appreciate the step-by-step because I tried to cook it once and I was so confused about what I was doing. I guess I have no excuse now that the Internet exists but sometimes I’m too lazy to look for How Tos. This recipe looks amazing!! I do not blame Eric for chowing down.

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