Nigella Crisp and Creamy Artichokes is made with frozen artichoke bottoms, oyster mushrooms, garlic, olive oil, lemon, and fresh herbs. This recipe creates a crisp-edged, creamy-centered vegetable dish, perfect as a warm side or room-temperature salad. It takes about 1 hour to prepare and serves 4–6.
Nigella Crisp and Creamy Artichokes Ingredients
- 750g frozen artichoke bottoms
- 3 tbsp olive oil, plus 2 tbsp more
- 1 lemon (zest and juice)
- 1 tsp sea salt flakes (or ½ tsp fine salt)
- ½ tsp Aleppo pepper (or ¼ tsp chilli flakes + ¼ tsp paprika)
- 3 garlic cloves
- 175g oyster mushrooms
- 2 tbsp extra-virgin olive oil, plus more as needed
- 75g rocket
- 3 tbsp chopped flat-leaf parsley
- ½ tsp fresh thyme leaves, plus a few sprigs
How To Make Nigella Crisp and Creamy Artichokes
- Defrost the Artichokes: Thaw on an aluminum tray for faster defrosting. Preheat oven to 220°C/200°C Fan.
- Season and Roast: Slice artichokes into thirds and lay on a baking sheet. Toss with 3 tbsp olive oil, lemon zest, salt, and Aleppo pepper. Roast for 30 minutes.
- Add Garlic and Mushrooms: Mince garlic and tear mushrooms. Add garlic and remaining olive oil to the tin, then top with mushrooms. Roast for another 15 minutes.
- Finish with Lemon and Oil: Squeeze half a lemon over hot tray, drizzle with 2 tbsp extra-virgin olive oil, and toss gently. Adjust seasoning if needed.
- Serve: Line a plate with rocket, top with artichokes and mushrooms. Sprinkle with parsley and thyme, and add more lemon or oil if desired.
Recipe Tips
- Frozen Artichokes Only: This recipe is designed for frozen artichoke bottoms, not marinated or canned versions.
- Use Oyster Mushrooms: Other types release too much moisture.
- Room Temp Works: Tastes great warm or just above room temperature.
- Quick Defrosting: Use a metal tray to speed up the process.
What To Serve With Crisp and Creamy Artichokes
This dish pairs beautifully with grilled meats, herbed couscous, or a chickpea stew. It also shines as a centerpiece in a vegetarian spread with warm bread and dips.
How To Store Crisp and Creamy Artichokes
Refrigerate: Store leftovers in an airtight container for up to 2 days.
Freeze: Not recommended once cooked; best served fresh or chilled.
Crisp and Creamy Artichokes Nutrition Facts
- Calories: 280
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Sugar: 3g
- Protein: 6g
- Sodium: 360mg
FAQs
Can I use canned artichokes?
No, they’re too soft—frozen artichoke bottoms work best here.
What if I don’t have oyster mushrooms?
You can omit them or substitute with a small amount of king oyster mushrooms.
Can I make this ahead of time?
Yes, roast earlier in the day and serve warm or at room temp.
Is this a main or side dish?
It can be either—serve larger portions with grain or protein for a main.
Is this spicy?
Just mildly spiced—adjust Aleppo or chili to your taste.
Nigella Crisp and Creamy Artichokes
Description
Crisp-roasted artichoke bottoms with tender centers, garlic, oyster mushrooms, and bright lemon-herb finishing—simple yet deeply flavorful.
Ingredients
Instructions
- Defrost artichokes; preheat oven to 220°C.
- Slice into thirds, toss with oil, zest, salt, pepper. Roast 30 mins.
- Add garlic and more oil. Scatter mushrooms on top, roast 15 mins.
- Squeeze lemon, add extra-virgin oil, toss gently.
- Serve over rocket, garnish with parsley and thyme.
Notes
- Use a metal tray to defrost faster.
- Oyster mushrooms are best—others may get soggy.
- Adjust lemon and salt after roasting.
- Excellent warm or at room temp.