Directions

To prepare baby artichokes:

1. Peel the tough outer leaves off the choke, keep peeling until you reach the tender inner leaves. Trim the stem and the top 1/3 of artichoke. Cut into quarters. Immediately immerse in a bowl full of cold water and juice from one lemon.

Pan Roast:

1. Heat grapeseed oil in a small cast iron skillet over medium high heat, add cumin seeds and mustard seeds. Allow seeds to toast and pop for 2 minutes to release flavor.
2. Thoroughly dry artichokes and add to skillet with curry powder and salt. Cook for 4-5 minutes stirring frequently. If artichokes begin to stick add 1-2 tbsp of water to release.
3. Toss in pistachio nuts and continue to cook for 3 minutes or until artichokes are tender.
4. Serve with a dollop of greek yogurt and chopped mint.