Artichokes are a heavenly food for me. Usually I eat my artichokes after steaming them. Or, more often, I cook them in my pressure cooker.
But as much as I enjoy them, I’ve been wanting to learn to cook them in the oven.
Turns out, this is not hard to do (I didn’t really think it was, but I still avoided it).
You will need to cut off the top of your artichoke. You can hold on to the stem while cutting. Remove about 1 1/2″ off the top.
Next, remove the stem. Be careful not to get hurt from the spikes on each leaf.
Put the cut artichoke in a bowl, then squeeze a lemon over the top and bottom. The juice on the top will help add flavor to the finished product, and the juice on the bottom will help keep the cut area from browning too much.
Get a large piece of heavy duty aluminum foil. Place the artichoke onto the foil. It is important to use heavy duty foil, so that it doesn’t rip or tear during this process.
Open the top of the artichoke a little, then use a knife to cut the middle. Drizzle some olive oil over the top. Stuff a garlic clove into the cut middle. You can add more garlic if you are a garlic lover (I am!).
Sprinkle kosher salt over the top. Pour any lemon juice from the bowl over the top of the artichoke.
Wrap the artichoke inside the foil, then wrap it again with a second piece. You want to make sure it is tightly wrapped in the foil to keep the moisture inside.
Bake at 425 ° for about one hour and 20 minutes.
Remove and cool, then eat.
Oh, my gosh! I so want to make this. Artichokes will soon be in season, but I haven’t seen any yet at my local grocery store. As soon as they are, I am going to make this recipe. Roasting artichokes looks even tastier than steaming them.