Do you have a favorite appetizer to enjoy? I personally love some of the simpler options. Does it get any better than some sliced cheese…maybe some edamame? How about an artichoke?
I have to admit: I’ve enjoyed roasted whole artichokes in the past, but I have never made one at home. Why in the world haven’t I done so? They are incredibly simple to prepare, are fun to eat, and have a pretty presentation!
All you have to do is slice off the top of your artichoke (and the stem), drizzle with olive oil, lemon, salt, and pepper, add in some garlic cloves for extra goodness, and pop in the oven! Easy peasy. The only problem is waiting the hour and twenty minutes for it to cook. The end result is worth it though (and the smell of roasting garlic is also a plus).
I don’t know which part I enjoy more: the artichoke or the garlic! The two combined make a sweet and salty treat. I swear: I could just roast garlic and spread it on a piece of bread. I don’t need much else! But I digress…the next time you spot some fresh artichokes at the market or store, think about taking them home and trying one out in your kitchen! I’m glad I did!
Oven Roasted Artichoke
1 fresh, whole artichoke
6-8 garlic cloves
2-3 tbsp olive oil
Sea salt and pepper
1. Preheat oven to 425° F. Rinse artichoke and pat dry. On a cutting board, use a sharp knife to cut the top inch off the top of the artichoke, as well as the stem on the bottom (so the artichoke can sit upright).
2. Rip two generous sized sheets of tin foil to wrap the artichoke in. Layer them one on top of the other and set the artichoke upright in the center.
3. Peel the garlic cloves. I slice mine in half/thirds to make them thinner, and easier to slide in between the artichoke leaves. Open up the leaves and stick the garlic cloves in between, distributing evenly throughout the artichoke. Then, drizzle generously with olive oil and lemon juice (juice from about 1/3 a lemon). Sprinkle with salt and pepper, then wrap the artichoke tightly with the tin foil.
4. Place in the oven and cook for about 1 hour 20 minutes. Remove from oven and open foil to cool slightly before serving. To eat, tear off one leaf at a time and use your teeth to gently scrape the soft artichoke goodness from the interior. Don’t forget to enjoy the roasted garlic as well!