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Prep
Difficulty
Medium
Time
Estimate
1 hour
Trim and simmer the artichokes. Prepare the beets and start roasting. Trim the cauliflower and bread the florets, set aside. Make the breading for the artichokes. Chill and drain the artichokes and scrape out the furry choke. Prepare the artichokes with the breading and add the egg to the center. Bake on the top rack. Place the cauliflower on the bottom rack. Saute the beet greens and sprinkle on top of the beets with dollops of mascarpone. Cover to keep warm. When the other two dishes are ready you can always blast the beets with a bit of heat for a few minutes in the oven just prior to serving.
Whole artichokes are hollowed out and stuffed with seasoned crumbs and an egg in the center. Baked up the runny egg in the center is perfect for dipping the leaves. The grand prize of the artichoke heart will be smeared with flavor to finish off the evenings dish.
Nothing goes to waste in this mascarpone enhanced tangled mess of the entire beet plant. Slices of beets are roasted with their stems on and then melt into dollops of mascarpone cheese throughout. Then the lightly sauteed beet greens are added to finish everything off.
I have a weakness for Roasted Cauliflower. In an attempt to take the flavors and textures even higher I dipped, breaded and roasted them into crispiness. Fresh out of the oven the center oozes in delight. Any combination of the breading will do. We use a third each of crispy pankos, hearty almond meal and grated parmesan. You could skip one of these as needed and replace it with more of another. For example, replace the breadcrumbs with more almond meal to make it gluten-free. Ideally, use at least two out of the three crumb mixtures for a more interesting texture and flavor.
