Rosemary Garlic Butter Roasted Artichoke Halves
Roasted artichoke halves seasoned in a garlic and rosemary butter, the flavor is baked right in and is really amazing treat to eat as an appetizer or side!
This dish is based on an enduring classic of Japanese cooking called nasu dengaku. Hatcho miso paste is made purely from fermented soy beans and has a naturally sweeter taste, which I found to work best in this dish. Serve with a salad of mustard greens or with some plain steamed rice sprinkled with finely sliced spring onions.