Roasted Artichokes
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 whole large artichokes
  • 1 lemon, halved
  • 4 cloves garlic, peeled, left whole
  • 4 tbsp olive oil
  • 1 tsp salt
  • ¼ tsp mixed dried herbs
  • 1 cup softened butter
  • 1 tbsp lemon juice
  • 1 tbsp chopped chives
Directions
  1. Using a serrated knife, cut off the stem of the artichoke where it meets the base. Turn the artichoke around and cut off 1-inch of the top. Quickly rub each artichoke with a lemon slice so they don't discolor.
  2. Tear off 2 large square pieces of heavy-duty foil. Rub a few drops of olive oil on the foil and place an artichoke stem side down. Stick a couple cloves of garlic into the center and push down an inch or so. Sprinkle the herb and salt mixture over the top. Drizzle 1 tbsp olive oil over the top. Finish by squeezing the remaining lemon juice over the top.
  3. The lemon juice will help the salt and olive oil mixture to seep down into the leaves. Gather up the corners of the foil and press together on top to tightly seal the artichoke.
  4. Repeat with the other artichoke. Place in a roasting pan and bake at 425 degrees F. for 1 hour and 30 minutes. Let rest for 20 minutes before unwrapping and serving.
  5. Once it's cool enough to handle, just gently peel the layers of the artichoke, and eat warm. It tastes great just like that, but for an extra kick, you can serve it with a side of dipping sauce.
  6. To prepare the Lemon Butter, just mix freshly chopped chives into the softened butter, add lemon juice according to your taste, and whip it all up. Slather it over the artichoke as it comes out of the oven, or use as a dip on the side.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/roasted-artichoke/