Wednesday, January 11, 2012

Roasted Artichoke

I love artichokes. I have made steamed artichokes quite a few times and every time I seem to burn the bottom of the pan because I let the pan run dry of water. You may wonder how this happens and often times it is because I lose track of time or turn my back for a few minutes. This time I tried something different and roasted the artichoke. Cooking an artichoke this way is a no brainer and I will never steam another artichoke again.
1 whole artichoke
Olive oil
2 garlic cloves or minced garlic
2 Tsp of lemon juice
Pinch of sea salt
Heavy duty aluminum foil
Preheat oven to 425 degrees.
Cut 1-2 inches off the top of the artichoke as well as the base of the artichoke as both parts are inedible.
Remove the outer leaves and trim the pointy edges of the remaining leaves so you do not cut yourself.
Place 1 Tbsp of oil on the foil and place the artichoke on top of the foil.
Slightly spread the leaves apart with your fingers and place garlic cloves or minced garlic in between the leaves as much as possible.
Sprinkle top of artichoke with sea salt, 2 tsp of lemon juice and drizzle with more olive oil.

Double wrap the artichoke with 2 sheets of foil and place in the oven.
Bake for 1-1.5 hours depending on the size of the artichoke.
Remove artichoke from the foil and serve. You know the artichoke is done if you can easily pierce the bottom of the artichoke with a fork.
***Once you get to the "heart" of the artichoke, make sure you scrape the hairy part of the heart off, exposing the meaty center. Then divide equally among everyone eating the artichoke. I like to hog this part of the artichoke to myself!!!
You can serve this as is or put some fresh parmesan cheese on top. A lot of people like to dip their artichoke in a butter sauce or ranch dressing so you can do it that way too. Either way, I can assure you that cooking your artichoke this way is the best if you want a tender artichoke!
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