Roasting vegetables is a surefire way to bring out their flavors, and artichokes are one of the best examples. Although this oddly shaped mountain of protruding leaves may appear intimidating, the preparation couldn’t be easier. A drizzle of olive oil, some fresh squeezed lemon juice, a few fresh cloves of garlic and a sprinkle of parmesan are all it takes to transform this into a rich, savory appetizer or side. Robust garlic melts into the leaves which take on a bright acidity from citrus and nuttiness from grated cheese.
Layer by layer, you’ll pull apart each piece to reveal another complex level of taste and texture. Try serving a few of these next time you entertain. Everyone will love the interactive aspect of eating with their fingers, and the relaxed vibe of peeling away at the leaves to reach the essence—that tender, flavorful artichoke heart. By far, the very best part!
While some prefer to eat theirs with a creamy dipping sauce, I personally enjoy mine on its own. With a bowl next to it for all the ‘scraps’ of course! How do you like your artichokes?
*For one artichoke*
1 fresh, whole artichoke
2 tablespoons olive oil
3-4 cloves garlic
1-2 tablespoons grated parmesan cheese
Salt and pepper to taste
Preheat oven to 375° and rinse artichoke under water.
Cut about 1 to 1 1/2 inches off the top, and remove the stem from the bottom.
Squeeze lemon over the top and bottom immediately to prevent the artichoke from oxidizing (aka turning brown).
Using a knife, cut a few slits in the center of the artichoke’s heart (don’t worry, it doesn’t feel any pain…), and push some of the leaves apart.
Stuff 3-4 garlic cloves into the center.
Drizzle with olive oil.
Season with salt and pepper, then sprinkle with grated parmesan cheese.
Transfer to a piece of foil, adding the rest of the lemony olive oil from the bowl.
Wrap with foil once.
And then again in a second piece.
Place in a baking dish and cook for about 45-50 minutes, until soft and tender.
Eat and enjoy layer by layer!
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