The Narcissistic Vegetable: Roasted Baby Artichokes

by Pamela

roasted baby artichokes, roasted artichokes, baby artichokes, roasting artichokes

I’ve finally combined two of my favorite things.  And yes, you can keep reading this post…I’m not going all X-rated in the first sentence.  I’ve put together my love of artichokes and roasting veggies – roasted artichokes (okay, that was more than slightly obvious).  Of course, to get the “cute” factor,  there’s nothing like throwing in a cute puppy or a baby….so roasted baby artichokes it is.  By the way, isn’t that baby artichoke picture cute?  I contemplated putting a little diaper on it for the photo, but even I thought that might be too much.

Previously, on My Man’s Belly, I’ve made an artichoke strudel, grilled artichokes with a smoky dipping sauce and a creamy artichoke dip that’s actually healthy (the whole thing, not just the artichoke part).  But none of these recipes really put the artichoke as the center of attention.  Being the headlining ingredient doesn’t necessarily make it the focus flavor of the dish.  So this time I’m just roasting artichokes and drizzling them with a light dressing that will better show off their sweet and earthy flavor.  And because the dressing is so light, it doesn’t affect their texture either.  And since I’ve roasted all those other veggies, I thought it only fitting that I should make up some roasted artichokes too.


I believe that artichokes are the narcissists of the vegetable world.  Stay with me for a moment on this.  They know that their hearts are a delicacy (hence, the many inedible layers and spines).  Their outsides are a beautiful Escher-esque labyrinth of green and, sometimes, purple leaves giving them a feeling of superiority, in vegetable displays, over the other “simple” vegetables like cucumbers and carrots.  They make an excellent first impression with others by combining with briny, creamy or tangy flavors but are always coming out on top by having the dish named after them (the artichoke) and everything else is just a description of the artichokes divinity.

So make up this roasted artichokes recipe and show them whose boss by making a lasting relationship with narcissistic vegetable that can only be tamed by you.

Relationship Advice

So you think you might be dating a narcissist?  Don’t we all, at some point?  Don’t get me wrong…there is such a thing as a healthy amount of narcissism.  Healthy narcissism allows you to feel good about receiving a compliment or praise and is a driving force prompting you to do better and to excel.  That’s the good kind.

Now about that other kind.  I know it seems like the self-centered jerk has no idea he’s like that, nor does he seem to care that anyone views him this way. (For the record, narcissists are both he’s and she’s, there is no gender barrier.  I’m just using the “he” here to keep this from getting confusing.)  But some new research findings by Erika Carlson are coming out soon that show that not only is he aware of his narcissism, but he embraces it.

The research found that narcissists think that their sh*t doesn’t stink.  They also tended to rate themselves as smarter, more beautiful, more likeable and funnier than other people.  They do recognize themselves as being power-oriented, impulsive, arrogant and prone to exaggerate their own abilities.  (Which is what others said these people were like.)  So yep, they sure do know that they’re jerks narcissists (and they seem to really like that about themselves).

I’m sure you’re wondering: if these people know how badly others perceive them, why do they continue to act like that?  (If you’re in a relationship with someone like this, it’s probably a question you ask yourself all the time.  Well, that and “why am I still with this person?”.)  There’s no concrete evidence, but it could be a couple of different reasons.  1 – They think that others just aren’t at the level where they are capable of seeing how great they really are. OR 2 – Everyone else is just jealous of their awesomeness.

Narcissists believe they are awesome and deserving of accolades and everything positive that comes their way.  They feel entitled.

If you’re trying to figure out if the person you are involved with, or thinking about becoming involved with falls into this category, here’s some things to look out for:

  • They don’t really care if you like them or not, they care about being admired.
  • They make an excellent first impression, but relationships really aren’t their thing.
  • They aren’t really self aware, everything is for show.
  • If it doesn’t benefit them (by allowing them to reach their goal), they won’t be interested.
  • They exploit others weaknesses

If you think this person is a challenge that you want to take on and change, think again.  This is not going to end well for you.


Recipe: Roasted Baby Artichokes


  • 8-12 Baby Artichokes
  • 2 Cloves of Garlic (peeled)
  • 1/4 Cup Olive Oil

Lemon Garlic Dressing

  • 2 Cloves Roasted Garlic
  • 1 Tablespoon Grated Parmesan Cheese (plus more for sprinkling)
  • 2 Tablespoons Extra Virgin Olive Oil
  • Juice from 1/2 Lemon
  • Celtic Grey Sea Salt
  • Freshly Ground Black Pepper


  1. Preheat oven to 400 Degrees Farenheit.
  2. Remove some of the thick, lower leaves from the artichokes and trim stems.
  3. Cut artichokes in half, lengthwise. If there is any fuzz (the choke) inside the artichoke, remove it with a small pairing knife. (The baby artichokes don’t usually have any of the fuzzy stuff inside.)
  4. Lay artichokes and garlic on a half sheet pan and drizzle with olive oil. Make sure to rub the olive oil over everything so that it’s got a nice coating on all sides.
  5. Roast for 10 minutes then turn artichokes over. Put back into oven for another 10 minutes. Artichokes are done when the stems (or base, if there are no stems) pierces easily with a knife.
  6. Remove from oven.
  7. While artichokes are roasting, make the dressing.
  8. Add all of the dressing ingredients into a mortar and pestle (or you can do this in a cup with a wooden spoon).  Add the garlic when the artichokes are done.
  9. Grind all of the ingredients together until the consistency is creamy. (It will be thin, but still creamy.)
  10. Pile the artichokes onto a serving plate and spoon some of the dressing over the top.
  11. Sprinkle with more Parmesan cheese (if you like) and add a few grinds of black pepper and a sprinkle of the grey salt.
  12. Serve with the dressing so that everyone can add more if they like.


If you are cleaning the artichokes ahead of time, fill a large bowl with water and the juice of 1/2 of a lemon. As you cut up the artichokes, place them into the water. This will keep the cut sides from turning black.

Cooking time (duration): 20 Minutes

Diet type: Vegetarian

Diet (other): Gluten free

Number of servings (yield): 2-4

Meal type: dinner

Culinary tradition: USA (General)


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Danielle May 6, 2012 at 8:11 pm

Thank you so much for sharing! I am making it as I type. 🙂

I’ve never made artichokes before, so I am super excited to be using your recipe.

Pamela May 7, 2012 at 5:00 pm

I love that you’re making these. You don’t run across the baby artichokes often.

Betsy March 5, 2012 at 8:34 pm

Love this post, and I love the dip you made. I’ve been looking for something besides mayo to dip artichokes in. We’re hosting an online seasonal potluck and March is artichoke month. If you’d like to link up this recipe (or ALL your artichoke recipes for that matter) we’d love to have you!

Pamela March 6, 2012 at 8:54 am

I’m always looking for excuses to eat artichokes and dips that aren’t melted butter or plain mayo are always something I like. Hope you like these.

blogbytina! April 6, 2011 at 12:03 pm

your words bring laughter to my face. also, I love artichokes. I will use this recipe for good only. thank you

Betty @ scrambled hen fruit April 5, 2011 at 8:33 pm

I do love an artichoke, and that baby is adorable. 🙂

Chef Louise April 5, 2011 at 7:35 pm

“stay with me on this for a moment”… you crack me up and i agree with your logic on the matter.

lisaiscooking April 5, 2011 at 3:51 pm

I wish local artichokes were more common here, but I’ve heard there may be some at the farmers’ market this week. If so, and I’m hoping they’re baby sized, I’m roasting them! The lemon garlic dressing sounds great with them.

sippitysup April 5, 2011 at 3:27 pm

Only you my dear friend… only you! GREG

Priscilla - She's Cookin' April 5, 2011 at 1:48 pm

Hmmm, food for thought… I won’t look at an artichoke quite the same way again after your analysis 😉 Narcissistic and rightly so~

Feast on the Cheap April 5, 2011 at 1:14 pm

These look so delicious, it’s been far too long since I’ve indulged in an artichoke…

Belinda @zomppa April 5, 2011 at 6:28 am

Well, THESE babes I could certainly admire! =)

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