Roasted Chorizo with Artichoke

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the artichoke hearts dry with paper towels and arrange them on a large baking sheet along with the chorizo rounds and red onion wedges.

   Tip: Drying the artichokes ensures they roast properly and develop a golden exterior rather than steaming.

2. 2

   Drizzle the chorizo and vegetables with olive oil, then sprinkle with smoked paprika, sea salt, black pepper, and red pepper flakes. Toss everything gently to coat evenly.

   Tip: Don't over-mix as artichokes can break apart; use a gentle hand when combining.

3. 3

   Scatter the fresh thyme sprigs and sliced garlic over the top, distributing them as evenly as possible across the pan.

4. 4

   Roast in the preheated oven for 25-30 minutes, stirring halfway through cooking, until the chorizo is crispy at the edges, the artichokes are tender and lightly caramelized, and the garlic is golden brown.

   Tip: Watch the garlic carefully to prevent burning; if it darkens too quickly, you can remove it and add it back at the end.

5. 5

   Remove from the oven and squeeze fresh lemon juice over the entire mixture while everything is still hot.

   Tip: The warm ingredients will help release the lemon's natural oils and flavors.

6. 6

   Taste and adjust seasonings as needed. Transfer to a serving platter and garnish generously with fresh chopped parsley.

   Tip: The bright parsley adds freshness that balances the richness of the chorizo and the earthiness of the artichokes.