Roasted Artichokes

Roasted Artichokes



Prep Time: 20 Min

Cook Time: 35 - 35 + Min

1. Preheat oven to 400 F

 

1. *PREPPING THE ARTICHOKES* Start by cutting approximately an inch off the tops of the artichokes. Slice off excess stem leaving roughly ¾ of an inch of the stem attached. Peel off any leaves at the bottom of the artichokes that stick out or are attached to the stem. Using a pair of scissors, snip off the tops of all the leaves on the outer layer of the artichoke, they have thorns that can be prickly! Next, slice the artichokes in half lengthwise leaving you with 8 pieces.

 

1. Place the artichokes on to a baking sheet with the exposed middles facing up. Squeeze your citrus over the open faces of the artichokes and prepare the marinade.

 

                  Grocery List

• 4 Artichokes (Similar sizes preferred)
• 3 Tbsp. + ¼ C Unsalted Butter
• ¼ C EVOO
• 3 cloves Garlic, crushed & minced / pressed
• ¼ C Fresh Parsley, chopped
• Lemon / Lime
• Sea Salt / Cracked Pepper
• Red Pepper Flakes

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1. Melt the 3 Tbsp. butter in the microwave. Once melted, add to a small mixing bowl with the EVOO, garlic, and parsley. Stir together and brush onto the artichokes making sure to scoop up some of the garlic / parsley for every swipe with the brush. Make every effort to gently fold the leaves open so that the marinade can slip into the cracks and don’t forget to brush the outside of the artichoke as well! Season each artichoke individually with sea salt, cracked pepper, and pepper flakes.

 

1. Place into the oven to bake for 25 minutes. Remove them from the oven and brush the tops once again with the remaining marinade. Thin out with additional EVOO if needed. Return the artichokes to the oven for another 10 - 20 minutes. To check for doneness, leaves should easily pull away and stem should be easily pierced with a knife. Return to oven in 5-minute intervals until fully cooked.

 

1. For service, melt the remaining ¼ C butter in the microwave. To eat the artichokes, pluck the leaves away one by one, dip in the butter, and use your teeth to pull away the barely there white flesh on each of the leaves. The leaves closer to the middle are also delicious and much easier to eat. To reach the artichoke heart, you must first use a spoon to scrape out the “hairy” choke that conceals the heart. Once removed, the whole heart is edible and delicious.

 

1. ENJOY!