Roasted Artichoke and Fennel Butter
I thought I’d try something completely new by making a butter based spread that can be stored in the fridge for weeks and used in so many different ways. That way it makes all that perceived effort worth it and I know it won’t go to waste. Also I thought that by roasting it it would be bring out a nice earthy flavor to the artichoke itself and then pairing it with fennel, which is a classic combination for artichoke, along with a little bit of sweet roasted garlic, lemon and Parmesan cheese I’d end up with something extra special that had texture and flavor and tasted like spring. And I did! I love this.
If you keep it in the fridge and then just slather it on bread when you are making crostini or a sandwich you can put it under the broiler for a minute or two and it will get nice and warm and a little bit melty. Or just serve it with bread at room temperature. It’s going to be hard when it first comes out of the fridge. Another idea is to let it get a little soft after removing from the fridge and place on top of grilled cod (or your favorite fish) and broil for a second or two. Maybe add a few toasted breadcrumbs if it’s a fish and a slice of lemon. But I’m sure you can come up with many more ways to use it up….I’m not worried about that part.
2 whole artichokes
¾ cup fennel bulb, cut into large ½ inch pieces, plus ¼ cup fennel fronds reserved
1 garlic clove, skin on
1 Tablespoon extra virgin olive oil
6 Tablespoons unsalted butter, softened
¼ cup freshly grated parmesan cheese
Sea Salt & Pepper
Yields 1 cup