Baking artichokes is a wonderfully simple alternative to boiling or steaming, and it infuses them with deep, mellow flavor. A drizzle of olive oil, plenty of garlic, and a squeeze of lemon transform whole artichokes into a tender, fragrant side dish that’s perfect with grilled fish, roast chicken, or served just as they are with melted butter.
INGREDIENTS:
2 large artichokes, rinsed and trimmed (remove the entire stem)
1 whole lemon, cut in half
4 cloves of garlic, cut into slivers
4 tablespoons olive oil
Sea salt, to taste
4 sheets heavy-duty foil wrap
METHOD:
Preheat oven to 425°F.
Squeeze half a lemon over the top of each trimmed artichoke. Drizzle each artichoke with 2 tablespoons olive oil, letting the oil run between the leaves. Tuck 2 slivers of garlic between the leaves of each artichoke. Season generously with salt and pepper. Wrap each artichoke in two layers of heavy-duty foil, sealing tightly by twisting the foil at the top.
Place the foil packets directly in the oven and bake:
- Large or jumbo artichokes: 1 hour 20 minutes
- Medium artichokes: 1 hour
Remove from the oven. When cool enough to handle, unwrap and carefully scoop out the fuzzy center (choke).
Serve warm with lemon wedges, melted butter, or your favorite dipping sauce.
SERVING SUGGESTIONS:
- Pair with grilled salmon, roast chicken, or steak.
- Serve with lemon aioli, garlic butter, or herb vinaigrette.
- Add to antipasto platters or slice into salads after roasting.
YIELD: Serves 2
