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Parve
Easy
6 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
Turn your roasted veggies into the stars of the table with some truffle salt, fresh lemon, and the perfect cooking method. **Updated and improved recipe**
See here for more of Rachel’s Sweet and Savory Shavuot Recipes.
1 pound brussels sprouts, halved
4-6 large or baby artichokes, soaked and dried
4 tablespoons Gefen Olive Oil
1 tablespoon black pepper
1 tablespoon truffle salt
zest of 1 lemon
Cut off bottoms and tips of artichokes and slice in middle.
Combine with halved brussels sprouts and coat thoroughly in olive oil, black pepper and truffle salt.
Bake on 350 degrees Fahrenheit for about 25 to 35 minutes and then on medium broil for an additional three to five minutes.
Add in the lemon zest and serve.
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This recipe neglects to mention what temperature to bake at for the first 35 minutes, and even though it says ‘grilled’ in the title, the instructions seemed to indicate oven use to me, so that is what I did. I think I opted for around 375 Fahrenheit for that first amount of time. So these were basically roasted, not grilled.
I ended up cutting the artichokes a little smaller than what was suggested, into quarters, because they looked too big otherwise. While the flavors this dish produced were great, it was not such a great cooking method for the artichokes. Such a tiny portion of it ended up being edible, and it was very tricky to basically have to peel back leaf by leaf and try to see if any parts of it were edible (most weren’t) until getting to the heart–which, by the way, on at least one of my artichokes I used, had all these icky little spiky hairs inside that really should have been trimmed before cooking, only I didn’t do that because there was nothing in the instructions, so I assumed they would be fine once cooked. Awful mouthfeel on that, very difficult to spit out and wipe your tongue clear of them. This was the first time I ever cooked artichoke myself, and I have to say, I think other methods would be more advisable if you want to get the most out of a very difficult-to-eat vegetable such as this. Like steaming or boiling, maybe, and then adding more of the flavors you want after it has softened enough. Because with this method, it hardens more. That being said, the brussels sprouts were, of course, delicious. I ate this dish over a bed of rice with some sesame oil and coconut aminos on it and served with a fried egg. It’s just a little clunky with the artichoke being so hard to eat.