Roasted Garlic Artichoke
Artichokes (and asparagus) are my favorite spring vegetables. They generally peak between March and May, so try to scoop up as many as possible. They can get a little expensive, but they’re usually a little cheaper during peak season.
This recipe is super easy. The artichoke meat is very tender, and the roasted garlic adds a hearty depth (Eat the garlic too. They’re nice and soft and not so “garlicky” after roasting that long… plus they’re good for you!).
If you’re new to artichokes, you pull the leaves off and scrap off the meat with your top teeth. And when you’re lucky enough to get to the center, take off the flimsy “cone” of leaves and scrape away the fuzzy hair-looking stuff. Underneath is your prize for so much work: the artichoke heart. Well worth waiting nearly an hour and a half for.
Prep time: 5 min.
Cook time: 1 hour 20 min.
Serves: 1 (easily scale up for more)
- 1 large artichoke
- 6 garlic cloves
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
- Heat oven to 425°F.
- Cut the top half of the artichoke off and discard.
- Cut the stem off flush with the artichoke so it will stand upright on its own.
- Wedge the garlic cloves in between the leaves. You can cut them in half if they’re too big to wedge in.
- Lightly salt and pepper the top.
- Drizzle olive oil liberally over the top so it seeps down in between the leaves.
- Drizzle the lemon juice (about half a lemon) over the top so it seeps down in between the leaves as well.
- Wrap the artichoke tightly in 2 sheets of aluminum foil.
- Place on a baking sheet or in an oven safe dish. Be sure the artichoke is standing upright so all the oil and juice can get deep down inside.
- Roast for 1 hour and 20 min.
- Remove from oven and carefully open the foil.
- You can eat as is, or serve with a butter and lemon juice dip. You can also drizzle more lemon juice over the top, or even let a pat of grass-fed butter melt into the leaves.