Artichokes make a great main course. They are meaty and filling. I have never been a fan of jarred or canned artichokes, but fresh artichokes, roasted, steamed, or grilled are delicious. The best time to buy these edible flowers is March, April, and May. Look for buds that are heavy for their size and with a tight leaf formation, but not too dry. Small artichokes are usually more tender, and rounder bulbs have larger hearts.
For Simply Roasted Artichokes:
Trim the stem by cutting it short and peeling the fibrous outer layer. Cut the tops of each artichoke, you want to see the heart. Spread the leaves a bit and drizzle the innards with extra virgin olive oil, fresh lemon juice, and salt. Place a clove of garlic inside the center of each artichoke.
Tightly wrap each artichoke in 2 sheets of foil, gathering the foil at the top to prevent leaks.
Place in a baking dish and bake for 1 hour and 20 minutes at 425 degrees.
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