This is an easy cooking alternative to boiling artichokes.
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 of heavy-duty foil wrap
METHOD:
Preheat oven to 425°F.
Squeeze the juice of lemon half on the top of each trimmed artichoke. Drizzle each artichoke with 2 tablespoons of olive oil allowing oil to go in between leaves.
Stuff two cloves of slivered garlic between the leaves of each artichoke. Sprinkle each with salt and pepper.
Double-wrap each artichoke with 2 layers of heavy-duty foil, sealing well on top by twisting and pinching foil packets. Place foil packets of artichokes in the oven and bake.
Jumbo to large-sized artichokes: Bake for 1 hour and 20 minutes. Medium-sized artichokes: Bake for 1 hour.
Remove artichokes from the oven. When cool enough to handle, unwrap and carefully scoop out the fuzzy center of the baked artichokes. Serve with additional lemon or butter.
SOURCE: Adrienne Meier, Ocean Mist Farms
