Not going to lie, I dabbled with my first ever roasted artichoke just the other week and I LOVED IT. Why has it taken me so long to try these darn things?! Oh I know…because I had no idea how to eat them!
Up until now the only artichoke I would consume was marinated in a jar. And albeit, super yummy, I think everyone needs to try a fresh roasted artichoke in their life time! Similar to mushrooms, the artichoke flesh soaks up the flavor of whatever its baked with, so in this case…garlic and herbs!
In this post you will find instruction on how to roast these beautiful, jurassic-looking veggies, as well as a guide through the prep work, and how to eat these suckers too!
Step 1: Prep Artichoke for baking
This part can be completed in a couple of minutes and will require a sharp serrated knife and spoon. Start by rinsing, then cutting stem off with sharp knife. Lay artichoke on its side, and cut the top 1 inch off. Then lay artichoke flush to the surface (stem side down), and cut through the middle from top to bottom.
Next, you will need to scoop out a little area in the middle, where the “hair” is located. Once you have scooped out the center, brush with a lemon to prevent browning and set aside.
Step 2: Bake
After your artichokes have been stuffed with garlic, herbs, and butter, you’ll want to bake them at 400 degrees F. First for 20 minutes without foil, and then 30-40 minutes with foil.
(Something else I learned about artichokes…they make a great vehicle for butter!)
Step 3: Devour
The best way to eat an artichoke is one petal at a time. Rip off a petal by grabbing the pointy end, and lay the inside of the petal on top of your tongue while still holding on. Bite down and slowly pull the “flesh” off by pulling it over your bottom teeth. Discard petal remains.
The petals on the outermost surface will have the least amount of flesh, but the closer you get to the “heart” is where you’ll find the most substance to eat.
Continue this process until you reach the heart, which will be soft and VERY flavorful. Eat the heart as you’d like…in a couple pieces, or whole! It may look a little funny, but don’t be afraid, because its delicious!
If you really want to get fancy with it, you can add a dipping sauce for the petals, which adds more flavor! I used pesto in this recipe, but some other recommendations would be, Caesar or Ranch dressing, any aioli, or any yogurt based dip.
I ended up eating most of mine without dip, because it was that flavorful on its own! Hope you guys give this a try and enjoy 🙂
Oven Roasted Artichokes
- 4 artichokes whole
- 1 lemon juice
- 2 tbsp herb butter or regular butter melted
- 8 cloves garlic
- 1/2 tsp salt and pepper
- Preheat oven to 400 degrees F.
- Rinse artichokes and cut stem off with a sharp serrated knife. Next, cut top 1 inch off, then cut artichoke in half from top to bottom.
- Using a spoon, scoop out a small portion of the middle. Try to spoon out the "hair".
- Before placing artichokes in baking dish, coat front and back with a layer of lemon juice to prevent browning.
- Set artichokes in a greased baking dish with insides facing up. Place one whole garlic clove in the center of each artichoke half.
- Brush with half of your melted butter, and sprinkle with half of salt and pepper. Turn artichoke halves over and repeat butter, salt, and pepper.
- Bake for 20 min without foil. Wrap foil lightly overtop baking dish and cook for another 40 min.
- Remove from oven and let cool before serving. Serve with a side of pesto, any yogurt dip, or add some extra lemon juice and eat by itself!