I’ve always stared at artichokes in the produce aisle with the blank look of confusion. Giant leafy green thing. I didn’t grow up eating them but this weekend I decided to give it a try. After a generous squeeze of lemon, drizzle of olive oil, salt, pepper and a nest of 4 garlic cloves, this little guy roasted in the oven for 60 minutes. It came out smelling so fragrant and savory. When it cooled slightly I peeled away at the outer layers and made it to the center, where the layers were super tender and saturated in that unbelievable garlic-y goodness. Extremely tasty! Don’t be intimidated.
- 1 large artichoke
- 1/2 lemon
- salt and freshly cracked pepper
- 1 Tbsp cold pressed olive oil
- 3-4 garlic cloves
- Preheat oven to 425 degrees. Cut off the bottom stem of the artichoke and the top 1/3 off. Using a small knife, hollow out and discard the inner center leaves.
- Spread out the leaves as much as possible and drizzle with the juice of half a lemon and olive oil. Make sure it gets in all those layers! Season generously with salt and pepper. Don’t be shy.
- Nestle the peeled garlic cloves in the hollow center. Wrap the artichoke tightly in aluminum foil and roast for 60-65 minutes until very tender. Pull apart those leaves and devour! Eat the garlic, too.
All Photo Credit: Ashley Cuoco