The recipe below takes all of the lushness of artichokes and provides them in an easy to prepare method by using canned artichoke hearts. The inclusion of small, flavorful purple and orange carrots creates a pleasant sweetness and visual appeal to the dish. Select only the freshest and smallest carrots to achieve the sweetest flavor. Adding Parmesan Crisps adds a striking flavor contrast.
1 (15 oz) can artichoke hearts, drained and patted dry
6 small orange carrots with tops
6 small purple carrots with tops
2 T olive oil, divided
2 T fresh tarragon, divided
1 t fresh lemon juice
½ c grated (not shredded) Parmigiano-Reggiano cheese
1 t fresh tarragon, finely chopped
Heat oven to 400°.