These roasted artichokes are an example that sometimes a little Facebook time can be a good thing. A friend had posted pictures of a recent dinner and one of the photos was of some roasted artichokes. They looked great, so I asked for the recipe and Sam was gracious enough to share. Roasting takes some time, so plan accordingly.
- 1 lemon, cut in half
- Olive Oil
- Garlic cloves, peeled and smashed
Preheat the oven to 350°F or 175°C. Wash and (if necessary) trim the artichokes. Cut the artichokes in half and remove the choke, using a small knife or a spoon. Rub the artichokes with the cut side of the lemon. Coat with olive oil and salt and pepper. Put the garlic cloves in the hollowed out part of the artichokes. Wrap in aluminum foil and bake until tender.
This is a wonderful way to do artichokes and might just make up for not having a grill to grill them on. While it takes a bit longer to do that steaming them on the stovetop, it’s all hands-off and these were just great. Almost didn’t need the melted butter to dip the leaves into, but…
The timing will depend on how big your artichokes are. I had a huge one, and it took about 90 minutes. I checked them after an hour, and they were still pretty tough. If I was doing small ones, I’d start checking them after about 30 minutes. Roasting them is good, because you can do a bunch of them at the same time. I pretty much stuck to Sam’s method, but was thinking you could add in some herbs, more lemon, even some sort of stuffing. This is definitely going to be how I’m cooking artichokes from now on. Thanks Sam!
Go for it! If you were doing lots of them, or smaller ones, you could probably just split them in two and clean the choke after they were cooked. It would be a little easier/faster
I have been wondering what I can do with all the wonderful artichokes that I see at the market here in Tuscany. Your post has inspired me!