Roasted Artichokes with Lemon & Garlic

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The first time I was ever faced with consuming a whole artichoke, I ate the wrong end.

I know. Let me explain.

I was about 16 years old and over at my best friend’s house. Her parents were out of town so we thought we’d cook ourselves a nice dinner before, I don’t know, hitting up Tropical Sno, or calling boys, or doing whatever it was that 16-year-old girls do.

I walked in just as she was dropping a couple of trimmed artichokes into a big pot of boiling water with lemon halves bobbing in it. I was…impressed! My best friend, whom I’d known for nearly forever, cooks artichokes? How did I not know this? I don’t think I’d even seen a whole artichoke in my life at that point, let alone cooked one.

30 minutes later she pulled the steaming artichokes out of the boiling water and drained ‘em, then we sat down to dine with a big bowl of butter each, and a couple of steaks we’d cooked up in the meantime.

You’ve eaten artichokes before, haven’t you? She asked while digging into hers, peeling off one of the tender outer leaves.

Oh totally! I lied, watching her every move to see what she’d do next. I had absolutely no clue what to do with the spiny, monstrous-looking thing in front of me.

She dipped the leaf into the bowl of butter, scraped it with her teeth, then placed it on the side of her plate and continued peeling, dipping, and scraping.

Ok, weird, I thought, but decided to give it a try.

I slowly peeled one of the leaves away, dipped the spiny end into the hot, melty butter, then proceeded to prick my tongue on it as I put it into my mouth.

I DON’T GET IT! I wanted to shout. What’s the allure here? What are these things good for? Transferring butter to butt?

Upon closer inspection of my friend’s ever-growing leaf pile, I noticed she was scraping the fat end of the artichoke leaf with her teeth, NOT the spiny end. The fat end, I discovered, had a deposit of thick, creamy artichoke meat that absolutely melted in my mouth when dipped in butter and scraped off. Absolutely delish.

That, admittedly, was the last time I had a fresh artichoke. HA! The first and last, until I saw a instagram photo my brother posted last week of an amazing looking dinner his girlfriend made for the two of them that included a roasted artichoke. (Lucky guy, huh?!) ;)

It looked so mouthwatering that I had to recreate (and redeem my 16 year old self!) so I got the recipe from her and voila – Roasted Artichokes with Lemon & Garlic! (Please excuse the dull-looking photos, btw. The sun disappeared around 3:30pm today. Thanks, daylight savings time.)

Tender roast artichokes dripping with fresh lemon juice, olive oil, salt and pepper, and delicately flavored with a hint of roast garlic, which is stuffed into the center. This was easy, elegant, and an awesome side dish to the Chicken, Pesto & Fresh Mozzarella Pizza Ben made us for dinner tonight!

Start with a couple of fresh artichokes. Look for big fat ones with with tightly packed leaves.

Using a sharp serrated knife, cut the top 1/3 off the artichoke as well as the stem then, using a small paring knife, hollow out the center to hold some garlic!

Spread the leaves out as much as you can, then drizzle the juice of 1/2 lemon and 1 Tablespoon extra virgin olive oil over the artichoke, letting it drip down between the layers.

Season liberally with salt and pepper, then stuff the center of the artichoke with 3-4 garlic cloves. The garlic will roast with the artichoke and permeate each bite with a roasted garlic flavah. YUM!

Seal the artichokes up tightly with a large sheet of foil, then roast for 50-70 minutes at 425 degrees until they’re very tender.

Unwrap, then peel, and eat (the garlic cloves too!)

Roasted Artichokes with Lemon & Garlic

Print this recipe!

Serves 2

Ingredients:
2 artichokes
1 lemon
2 Tablespoons extra virgin olive oil
salt & pepper
6 garlic cloves

Directions:

Preheat oven to 425 degrees. Cut the bottom stem and top 1/3 off artichoke with a sharp, serrated knife then use a small paring knife to hollow out and discard inner, center leaves. Spread artichoke leaves out as much as you can then drizzle with half a lemon and 1 Tablespoon olive oil each. Season liberally with salt and pepper then stuff 3 garlic cloves in the hollowed out center. Wrap tightly in a large sheet of foil then roast for 50-70 minutes or until very tender.

 

The closer you get to the center of the artichoke, the more meat will be on the leaves, and the more tender they’ll be too. When you get to the center, pop the dome looking part, which contains the fluffy, inedible “choke” of the artichoke, off the bottom and eat the bottom. It’s the best part! :D

In other news, it was a postcard day ’round these parts. :)

Cloudy, cold and perfect for the roaring fire Ben built after our weekly grocery store run, that he’s been tending to all day.

It was all fun and games until Ben thought the rug in front of the fireplace was on fire so I dumped our emergency cup of water on it, completely soaking the entire thing in the process, only to find out that the “spark” was a piece of shiny red plastic. Good times.

PS am I the only one that thinks freezing our buns off in February would be so much more tolerable if we had pretty holiday decorations to look at all winter long? The holidays come and go too quickly!

Just a thought. :)

I hope you all had a wonderful holiday weekend, and an even better week! See ya’!

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Comments

  1. Matt 11.25.2012

    I will definitely be trying this. I have always wanted to try roasting a whole artichoke and with that garlic roasted in the center it just screams to be paired with some crusty french bread and maybe a sauteed filet of trout with a squeeze of fresh lemon juice.

  2. I’m definitely going to give this a try! Garlic makes everything delicious!

  3. i LOVE artichoke and can’t wait to try this. i hadn’t thought to pair garlic with it, but now i don’t know why i hadn’t…

  4. Samantha 11.25.2012

    I have also only eaten one fresh artichoke in my life. Served to me by relatives in France where they then had to teach me how to eat it ( I was so tempted to just try to follow along… but it looked too intimidating.. HA!) But it was SO good and have been meaning to make them myself (for over two years now). I will definitely be trying this… soon!

  5. Kathleen Welch 11.25.2012

    I have never tried to make a fresh artichoke..I remember years ago my aunt made them and they were delicious. I can’t wait to try this ! Thanks!

  6. Looks fab, Kristin! This is one of my hubs’ fav apps. It’s a reminder to make one again. I stuffed one a few years ago with prosciutto and bread crumbs- TDF!

  7. Ive been so intimidated by artichokes but I know that I love them.. I will have to try this recipe!! You make it look easy

  8. Katie @ Blonde Ambition 11.25.2012

    That story is toooo funny. You really can’t go wrong with artichokes! And lemon & garlic are always welcome to the party if you ask me ;)

  9. Lauren 11.25.2012

    I love artichokes (in the can) but the only time I tried to make a fresh one, it failed miserably and I couldn’t get into it. I think I just wasn’t cooking it right. I’ll take notes on your method.

  10. I absolutely LOVE artichokes! I typically boil them but am totally going to try your roasting method, looks delicious! And I’m with ya on the Christmas decorations… The late winter months are so depressing.

  11. Trisha 11.25.2012

    This looks spectacular. I’ve always been afraid of artichokes but I think I can manage this.
    Also, I’m pretty sure you just broke millions of hearts. Didn’t you hear that collective, disappointed sigh from woman across the world when you said your brother had a girlfriend? ;)

  12. Aria 11.25.2012

    You MUST grill them next summer! Amazing flavor. If you’re ever at a Houston’s/Hillstone restaurant, they have the most delicious grilled artichoke appetizer.

  13. I tried cooking an Artichoke once. It was a major FAIL! This makes me want to try it again. And your pictures made me really miss my fireplace :( I loved curling up by the fire and reading on a cold day. I don’t get to do that much in Florida.

  14. Bek @ Crave 11.25.2012

    Hahaha at the fire emergency! Oh ben!

  15. Agreed! Let’s just all leave our Christmas decorations up all winter! ;)

  16. Absolutely hilarious re artichoke! Similar to the time I ate the whole pod of edamame (in front of a date…eek!)

  17. Bill Baker 11.26.2012

    I love boiled Artichokes but this looks amazing and so simple.
    Can’t wait to try it.

  18. Haha :D I love the story of your first artichoke eating experience and the really close call with the “fire” (aka piece of shiny red plastic)! These artichokes look amazing and I really like Aria’s suggestion of grilling them in the summer.

  19. These look so darn good! I love BBQ’ing artichokes in the summer, but you won’t catch me out there at the grill in this cold (and snow)! Thank you for sharing a recipe that can be enjoyed all year long!

  20. I will admit artichokes scare me! I am intimidated by them. I need to get up the courage to actually make them and try them sometime. This lemon and garlic version sounds delicious!

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  24. Shawn McBrien 06.29.2014

    These are now in the oven for about 30 min. I cant wait. Ive steamed artichokes many times and grilled them a couple times as well. Something tells me these may be the best ive had. I’m also making a simple but bright aoli with real mayo, frezh squeezed lemon juice and mince garlic, salt and pepper to your taste. How much longer before these are done? It smells fantastic! Having these with angus sirloin and a tropical fruit salad. More to come after dinner.

  25. […] I have to confess I don’t eat too many artichokes. I found it fascinating to discover they are a great source of protein and other nutrients. They are great for promoting bile flow which digests fats. Bile also moves toxins from the liver on to the intestines for elimination making them a powerful detoxifier. Artichokes have been shown to lower LDL (bad cholesterol) and increase HDL (good cholesterol).   Clearly we need to eat more artichokes. Here is an easy recipe I am going to try. Recipe: Roasted Artichokes with Lemon and Garlic […]

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