Monday, June 13, 2011

Roasted Artichokes

Artichoke season is coming to a close here. So it's a little mean that I've been holding out on you and am only now sharing this roasted artichoke recipe with you.  Especially because it's my favorite artichoke recipe.  However, our farmers market still has a few artichokes left (it has been a colder spring than normal around here), so we're going to enjoy them at least one more time.  And even if you have to save this recipe for next year, it's worth it.
I'm almost reluctant to call it a "recipe" because it just seems so easy and I don't really measure anything.  However, when I was talking to my mother-in-law and aunt (aunt-in-law?), they asked for the recipe.  And if you haven't tried it before, you should.  It combines some of my favorite things - lemon juice, olive oil and garlic.  You simply prep the artichoke, drizzle lemon juice and olive oil all over it and then stuff it with minced garlic.  Wrap all of it in aluminum foil, throw it in the oven and at end of the cook time (up to an hour for a large artichoke), you have this wonderful, delicious artichoke.  And serving the artichoke inside the foil is a must because all the olive oil/lemon/garlic goodness pools at the bottom of the foil, creating its own dipping sauce. We served this with salmon tonight but we've also really enjoyed it when we have appetizers for dinner, too.

For any artichoke amateurs out there, you eat an artichoke by peeling off the leaves one by one and scraping each leaf in between your teeth. The middle of the artichoke is the best part: with a spoon, scrape off the choke (the furry-looking stuff) and discard it; enjoy the artichoke heart beneath. 

Roasted Artichokes
Taken from: Pinch My Salt
Serves 4
  • 4 artichokes
  • 4 cloves of garlic, chopped
  • 1-2 lemons, juiced
  • 8 Tbsp. olive oil (plus more if desired)
  • kosher or sea salt
  1. Preheat the oven to 425.
  2. Prep each artichoke by slicing the top third of the artichokes (which is inedible) and then cutting off the stem right at the base of the artichoke (make sure it is even so that the artichokes stand up on their own).
  3. Place each artichoke in the middle of a large square of aluminum foil.
  4. Stuff the chopped garlic into the leaves of the artichokes and around the top.  
  5. Drizzle the olive oil and lemon juice over top of each artichoke. Sprinkle salt.
  6. Completely cover the artichoke by wrapping it in the aluminum foil and sealing it.  Place in oven (make sure it stands upright or the juices will run out) and cook for approximately 45-75 minutes, depending on the size.  It is ready when a paring knife easily pierces the top of the artichoke.
  7. Serve in the aluminum foil which catches all the extra garlic, lemon juice and olive oil.  Serve with extra lemon wedges and olive oil, if desired.


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