Roasted artichokes are surprisingly easy to make. There’s some prep work involved, but it’s not difficult, and then you basically let the oven do all the work.
Artichokes are in season now (their peak season is March through May), so I make sure to make roasted artichokes once a week. This simple recipe for roasted artichokes takes some prep time. But in every other respect, it’s very easy. And the result is a tender, tasty artichoke, flavored with olive oil, lemon, and garlic. A true delicacy!
Roasted artichoke is one of my favorite appetizers. Along with jalapeno poppers and deviled eggs. I love food that must be eaten slowly, deliberately.
So I love lobsters, whole fish that were not filleted and deboned, and roasted artichokes. I dislike food that you tend to gobble up fast, like fast food burgers and most sandwiches.
How do you eat roasted artichokes?
I like roasted artichokes not just because it takes 20 minutes to eat one. I also love their intense, unique flavor and the way you eat them. How you slowly build your way from the outer, tougher leaves, through the inner, delicate, tasty leaves, all the way to the delicious, tender heart.
How to eat roasted artichokes? You don’t actually eat the entire petal. You pull off the outer petals one at a time, dip their base into melted butter or hollandaise sauce if you wish, then scrape off the tender inside with your teeth and discard the hard, inedible part.
The best part is the artichoke heart, of course. But before enjoying it, remove and discard the small, fuzzy leaves on its top. Those are inedible.
Are artichokes good for you?
Yes! They are very healthy. They’re high in fiber, potassium, vitamin C and magnesium. Artichokes are also a good source of antioxidants. They’re number 7 on the USDA’s top 20 antioxidant-rich foods list.
Roasted Artichokes
INGREDIENTS
- 4 large fresh artichokes
- 2 lemons, halved
- 8 cloves garlic, peeled
- 4 tablespoons olive oil, plus 1 tablespoon more for the foil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
INSTRUCTIONS
- Preheat the oven to 425 degrees F. Line a baking dish with foil.
- Wash the artichokes thoroughly. Artichokes often have dirt between the leaves, so it’s a good idea to soak them for a few minutes in warm water, then wash and dry.
- Trim the stem from each artichoke to 1-inch long, then use a serrated knife to cut the top inch of each artichoke (this won’t be easy). Quickly rub the cut side with lemon, to prevent browning.
- Bend back and remove the outer, tough leaves, especially around the base. Then use scissors to cut off the sharp tips of the remaining leaves.
- Tear off four large pieces of heavy-duty foil. Rub each piece with a little olive oil and place an artichoke in the center, stem side down. Push two cloves of garlic deep into the center. Drizzle 1 tablespoon of olive oil over the top of each artichoke, sprinkle with salt and pepper, and squeeze lemon juice on top.
- Wrap the foil tightly around each artichoke, making sure it’s well-sealed. If you don’t have heavy-duty foil, use two layers of regular foil. Place the wrapped artichokes in the prepared baking dish and bake 1 hour and 15 minutes (you’ll know they’re ready by the wonderful smell). Remove from the oven and allow to rest for 15 minutes before unwrapping and serving.
- Serve warm, with extra plates for discarding the empty petals. I’m sure you already know this, but you don’t actually eat the entire petal. You scrape off the tender inside with your teeth and discard the hard, inedible part. The best part is the artichoke heart, of course. But before enjoying it, remove and discard the small, fuzzy leaves on its top. Those are inedible.
- You can serve roasted artichokes with melted butter, mayonnaise, or hollandaise sauce for dipping. This is optional. The artichoke is excellent as it is.
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