The Best Roasted Artichokes Recipe (In! The! World!)
Mmm, I can't think of many things that are yummier than this roasted artichokes recipe. Artichokes are even one of the few green veggies that my very selective 11 year old son will happily gobble up. And by roasting them, they are simply irresistible.
Artichokes are generally in season in spring, with availability throughout the summer and another peak harvest period happening in the fall.
This recipe is simple and make a great appetizer, side dish or even a complete meal if you love them as much as we do.
The following ingredients are for one artichoke. Most people eat a half to one whole 'choke themselves, so you can easily multiple this artichokes recipe depending on the number of people you're serving.
- 1 whole artichoke
- 2-4 cloves of garlic, depending on your love of garlic
- 1 tablespoon of organic butter (grass-fed is best)
- Sea salt
Most artichokes recipes will tell you to cut off the top of the vegetable and trim the pointy part of each petal. We've found this to be a lot of unnecessary work.
- Preheat the oven to 400 degrees (204 C)
- Cut the stem off and slice the artichoke lengthwise, from top to bottom down the center, so that you have two halves
- Place 1-2 cloves of garlic in the center of the artichoke half, sprinkle with sea salt and wrap each half in aluminum foil and place on a baking sheet in the oven.
- Bake for approx 20-30 minutes or until the artichoke softens. When it's soft, you should be able to scoop out the "hairs" from the center. These aren't edible but can be composted.
- Add the butter to the now hollow center of the artichoke, leaving the garlic in place and bake for an additional 15-20 minutes or until the petals break off easily or they smell so good you can't stop yourself from eating them.
To eat an artichoke, remove one of the petals, dip the bottom in your favorite artichoke sauce or in melted butter, and scrape the "meaty" part off the lower inside of the petal with your teeth. It should come off easily, especially from the inner petals (the outer petals rarely have much to offer).
Beware: You may be so consumed in Artichoke Ecstacy that you fail to realize there is butter dribbling down your chin. Cloth napkins come in handy.
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