Garden & Pantry
Roast Artichoke with Pear, Parmesan and Basil Recipe
This elegant modern European dish balances the earthy, nutty profile of roasted artichokes with the delicate sweetness of pan-seared pears. Finished with crystals of aged Parmesan and a fragrant basil oil, it is a masterclass in contrasting textures and vibrant garden flavors.
- Prep
- 25 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
- Per serving
- 310 kcal
Method
Prepare a bowl of acidulated water by squeezing one lemon into a liter of cold water. Trim the artichokes by snapping off the tough outer leaves until you reach the pale green heart. Trim the top inch of the artichoke, peel the stem, and cut in half lengthwise. Use a spoon to scrape out the fuzzy 'choke' from the center. Immediately submerge in the lemon water to prevent browning.
Preheat your oven to 200°C (400°F). Drain the artichokes and pat them very dry. Toss with 2 tablespoons of olive oil, salt, and black pepper. Place cut-side down on a baking tray and roast for 20-25 minutes until the edges are golden and the hearts are tender when pierced with a knife.
While the artichokes roast, prepare the basil oil. Blanch the basil leaves in boiling water for 10 seconds, then shock in ice water. Squeeze out all moisture. Blend the basil with the remaining olive oil until bright green, then strain through a fine-mesh sieve or coffee filter (if you prefer a clearer oil; otherwise, use as is for a rustic look).
Core the pears and cut into eighths. Heat a splash of oil in a skillet over medium-high heat. Sear the pear wedges for 2 minutes on each side until caramelized and just starting to soften, but still retaining their shape.
To assemble, arrange the warm roasted artichokes and seared pears on a platter. Drizzle with white balsamic vinegar and the basil oil. Use a vegetable peeler to create large, thin shavings of Parmesan over the top. Garnish with toasted pine nuts and small, fresh basil leaves.
Notes
To ensure the pears don't become mushy, look for fruit that is fragrant but still quite firm to the touch.
If you don't want to blanch the basil, you can make a 'pistou' style dressing by finely chopping the basil and whisking it into the oil and lemon juice just before serving.
Always roast artichokes cut-side down; this traps steam against the tray, ensuring the heart stays moist while the outer leaves crisp up.
The quality of the Parmesan is key; look for the 'DOC' stamp to ensure it has the crystalline texture required to balance the soft pear.
