Artichoke always scared me. Well not necessarily, because I knew that I like them on pizzas and in spinach dip. But, as a whole flower, they scared me. They only time I was exposed to whole artichokes was when I would watch cooking shows. The cooks would give these big warning about “the choke” aka all the little thistles in the middle. I determined that it was best if I just stayed away. Recently, I have seen more and more people thoroughly enjoying them and I didn’t want to be left behind. So today, I will conquer my fear and the artichoke.
Oven Roasted Artichoke Recipe
Juice of 1/2 lemon
1 tablespoon olive oil
3 cloves garlic
1 teaspoon kosher salt
Preheat oven to 425 degrees F.
Remove to top of the artichoke by cutting it horizontally about 1 1/2 inches from the top. Also cut off the stem of the artichoke so that it is flesh with the flower.
Pull and cut two pieces of heavy duty aluminum foil about 2 feet by 1 feet each. Place the artichoke on top of them.
Massage the leaves of the flower open. Drizzle on lemon juice and olive oil. Stuff the garlic cloves in the middle of the flower, but be careful not to get pricked by the thorns.
Sprinkle the salt between the leaves.
Fold and tightly secure one sheet of foil around the artichoke, then repeat with the second.
Place the silver bomb of artichoke on a baking safe dish.
Bake for 1 hour and 20 minutes. Remove from the oven and allow to cool for at least 10 minutes before unwrapping.
Enjoy the artichoke meat at the base of each leaf with or without dipping sauce.
Other video recipes for artichoke:
Foodwishes Simply Roasted Artichokes
How to Choose an Artichoke – CHOW Tip
Foodwishes Herb Braised Artichokes
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.