Appetizers, Vegetarian Meals

Oven Roasted Artichokes

bowl full of roasted artichokes on white wooden table

 

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!

 

fresh artichokes, whole on white table

 

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.

 

artichoke halves in grey baking dish

 

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!)

 

close up of browned, roasted artichoke halves

 

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 🙂 

 

roasted artichokes in bowl with pesto dipping sauce

 

Oven Roasted Artichokes

These oven roasted artichokes are very simple to make, require only a couple ingredients, and allow you to enjoy the true flavor of an artichoke! Roasted in garlic, grass-fed butter, and a few spices...YUM!  
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: artichokes, easy, fresh herbs, garlic, gluten free, healthy, oven, roasted
Servings: 6 people
Author: Lulu's Table

Ingredients

  • 4 artichokes whole
  • 1 lemon juice
  • 2 tbsp herb butter or regular butter melted
  • 8 cloves garlic
  • 1/2 tsp salt and pepper

Instructions

  • 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!
Meat

Easy Slow Cooker BBQ Pulled Chicken

easy slow cooker bbq pulled chicken

There are two requirements to qualify as a weekly dinner go-to in the Corna household…

  1. You need to be super EASY TO MAKE…
  2. And super YUMMY TO EAT!

And gosh darn it, this dish has it all!  I take about 1 lb of chicken, mix in some broth, and smother it with love…I mean BBQ sauce, and then let my slow cooker do the rest.  By the time I come back from work, I just have to shred the chicken inside the crock pot and serve however I like!

easy bbq pulled chicken in crock pot

easy slow cooker bbq pulled chicken

I can top a salad, a sweet potato, or even an egg casserole with it…but most times I eat it as is, with a side of roasted veggies!  For an extremely simple and easy recipe, it has such a wonderful flavor to it.  There is no added sugar, and the broth keeps the chicken juicy so it doesn’t dry out.  This is totally optional, but before serving I like to drizzle extra BBQ sauce and top with cilantro.

easy bbq chicken slow cooker with cilantro and garlic

You can make at the beginning of the week and store in the fridge for quick protein, or make some for your next dinner party.  If you’re really feeling crazy, add on top of macaroni and cheese (OMG YUM)! 

I’m really excited for you guys to try this household staple, since its easily become one of our year-round favorites!

easy bbq pulled chicken in crockpot, topped with extra BBQ sauce

Print Recipe
5 from 1 vote

Easy Slow Cooker BBQ Pulled Chicken

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Main Course
Keyword: bbq, crock pot, easy, pulled chicken, simple, slow cooker
Servings: 4 people
Author: Lulu's Table

Ingredients

  • 1-1.25 lbs raw, organic chicken my preference is chicken tenders
  • 1/2 cup chicken or vegetable broth
  • 1 cup favorite BBQ sauce I use Sweet Baby Rays
  • 1/2 tsp salt and pepper each
  • 2 cloves chopped garlic or 1 tsp garlic powder

Instructions

  • Add broth to crock pot and lay chicken on top.
  • Sprinkle salt, pepper, and garlic directly over chicken.
  • Evenly pour BBQ sauce over chicken.  Cook on high for 3 hrs, or low for 7-8 hrs.  When finished cooking, use two forks and shred in slow cooker.  Serve when ready to eat, or store in fridge for up to 5 days.