Don't be intimidated by these things! Cook them, they're delicious!
Prep Time: 10 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 20 minutes
Servings: 2
Ingredients
- 2 Whole Artichokes
- 10-15 cloves of Garlic, minced
- Salt and Pepper for Seasoning
- 2 Tbsp. Lemon Juice
- 1/2 cup Extra Virgin Olive Oil
Instructions
1. First, preheat your oven to 425 degrees. Next, peel/remove the bottom leaves of the artichoke.
2. Using kitchen sheers, cut the tips of each artichoke leaf - there is a pointy end that needs to be snipped. Be sure to cut all tips around the artichoke.
3. Now cut about 1-2 inches off the top of the artichoke, then cut off the stem (enough to create a flat bottom). Rinse the artichoke, gently spreading the leaves apart to rinse the inside. Set aside to dry.
4. Mince the garlic and pour lemon juice and olive oil into small cups or saucers. Once the artichokes have dried, using a pastry brush - coat the artichokes with lemon juice. Be sure to brush both the top, outside, and in between each leaf as much as possible.
5. Next, evenly distribute the garlic between both artichokes. Spread the garlic on the top of the artichoke - trying to stuff them in between the leaf crevices.
6. Season the artichokes with salt and pepper. Again, using a pastry brush, coat the artichokes in a generous amount of olive oil - ensure you get between crevices as much as possible.
8. Wrap the artichokes in foil, completely covered - and place them onto a baking sheet. When the oven has reached the set temperature, roast the artichokes for 1 hour and 15 minutes. When they are done, remove them from the oven.
9. Allow the artichokes to cool and serve. The sauces I made are both plant-based, dairy free. Serve immediately and enjoy!
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