A is for Artichoke
A is for Artichoke
I love artichokes and have had them prepared by steaming and on the grill, so I thought I'd give roasting a whirl. I rarely have all of the exact ingredients but am never inclined to run to the store - I much prefer to improvise.
The recipe called for garlic cloves, and I found the minced in the frig variety worked just fine.
The recipe didn't call for wine, but isn't everything a little tastier with a splash or two?
The artichokes were delicious, and I served them with grilled salmon topped with mango salsa.
Roasted Artichokes from Sunset Magazine
Author: Valerie@Snap-Peas
Roasted Artichokes
Ingredients
artichokes that are 3 to 4 1/2 inches wide
1 to 2 tablespoons olive oil per artichoke
1/4 teaspoon dried thyme per artichoke
1 thin lemon slice per artichoke half
1 peeled garlic clove or 1/2 tsp minced garlic per half
a splash or two of white wine
Instructions
Break off and discard small outer leaves. With a knife, slice off artichoke tips. With scissors, snip thorn tips from remaining leaves. Trim dark base from stem ends and, with a knife, peel coarse fibers from stems and artichoke bottoms.
Cut artichokes in half lengthwise.
With a spoon, scoop out thistles at base, being careful to not remove the heart. Rinse well, and drain briefly.
Choose a pan in which the artichokes fit close together in a single layer (6 halves fit in a 9- by 13-in. pan); if there are large spaces, the juices will scorch.
For each artichoke, pour 1 to 2 tablespoons olive oil into pan and add 1/4 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down. Slide 1 thin lemon slice and 1 peeled garlic clove under each artichoke half. Seal pan with foil.
Bake in a 375º oven until artichoke bottoms are tender when pierced, 40 to 50 minutes.
Transfer artichokes, cut sides up, to a platter; top with lemon and garlic, and sprinkle with salt to taste.
Drizzle artichokes with pan drippings; or add butter and lemon juice (about 1 teaspoon each for each artichoke half) to roasting pan, place over high heat until butter is melted, and drizzle over artichokes.
Serve hot or at room temperature.