Lemon Roasted Artichokes

Artichokes are in high season right now, and we keep seeing absolutely beautiful ones in the markets. Get them while you can. Although there are many ways to roast an artichoke, we find this way to be one of the simplest and most satisfying. The result is a lemony, garlicky blossom with a decidedly creamy heart.


2 whole artichokes

4 cloves garlic, minced

juice of one lemon

Preheat the oven to 400 degrees Fahrenheit. Slice off the tops of the spiky artichokes and gently separate the leaves just a bit. Take two largish pieces of tinfoil and set each artichoke on one, sitting up.

Using your fingers, rub the minced garlic on the artichokes, being sure to let most of it slide down into the spaces between the leaves. Juice the lemon over the blossoms, again making sure to let it get between the leaves.

Wrap each prepared artichoke up in its tinfoil like a little packet. Each should still be able to stand. You can place these directly in the oven- feel free to place them on a pan or cookie sheet if you feel afraid they will topple. Bake for just under an hour, unwrap, and enjoy!

This entry was published on November 16, 2012 at 1:57 am. It’s filed under food and tagged , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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