Last fall I won a case of artichokes from Ocean Mist at a conference and then promptly flew home and lost the winning ticket for months and months. That’s just a little peek into how I roll most of the time. I finally found it and was delighted when they agreed to send my winnings despite the fact that it had been months and month. Earlier this week, a case of artichokes landed on my porch. Love.
There were quite a few so I decided to get a little experimental. I always steam artichokes when I buy them but someone on Instagram suggested that I roast them with lemon and garlic instead. Tonight we gave it a try and I was very happy with how they turned out!
The first step is to wash the artichoke thoroughly. You can just rinse it, but I think it’s better to let them soak for a while in salt water. Swishing them around helps to get some of the grit that might be trapped out and it occasionally reveals an artichoke-loving insect tucked into the leaves.
After rinsing, trim an inch off of each end of the artichoke (top and stem). Use produce scissors to cut the pointy tips off of the leaves and cut in half to reveal the fuzzy interior.
Use a knife to carefully scrape the fuzz out. Some people leave the purple-topped leaves but I don’t like them much so I take quite a bit out of the center. I prefer to eat absolutely no spikes, no matter how tender.
Preheat the oven to 375 degrees and cover a cookie sheet with parchment paper. Put one or two peeled cloves of garlic in the hollowed-out center of each artichoke and drizzle with lemon, olive oil, and sea salt (in that order). Flip the artichokes over so the cut part is against the parchment paper and roast for 35-40 minutes. Once finished, the cut side will be nice and tender but you can flip the artichokes cut-side-up and roast or broil them for a couple of minutes if you want to crisp it up.
The nice thing about this recipe is that I didn’t have to pair the artichokes with anything when we had them with dinner. Usually I eat artichokes with mayo or melted butter, but the flavor on the roasted leaves was enough. I want to try them with sage butter next!
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