Roasted Artichokes

One of my favorite veggies, but if I'm honest far too often they are over cooked, mushy and just not very flavorful.

Living in California, we are home to the Castroville artichoke food and wine fact...Marilyn Monroe was the first California artichoke queen in 1949.

Who says artichokes can't be sexy!

This recipe takes the water of boiling or steaming out of the picture and roasts them in their own little packets of deliciousness!

They're wrapped individually in foil with olive oil, garlic and herbs put in a 400 degree oven then just forget about them for 40 minutes...can it be any easier!

These will hold nicely as well, so they're great for entertaining, you can prep them ahead of time. Wrap them up and let them hang out until you're ready to cook them or cook them and let them hang out. They're every bit as good at room temp, as they are when they just come out of the oven.

I often double the recipe and we have them for lunch's during the week.

When these come out of the oven open the packets and let them cool just a bit before serving and don't forget to pour all the yumminess from the packet on top of the artichokes.

I love them drizzled with roasted garlic dressing, more fresh herbs and a little fetta or parmesan, oh and that slice of lemon that cooked in there gets sweet and yummy!

The big thing here is getting them prepped. Have a cut lemon ready to rub on any freshly cut areas to prevent browning. The prep sounds hard if you're not familiar with artichokes, but don't let it sway you. It's not hard and it's so worth it!


Roasted Artichokes

serves 4-6

total time 1 hour

2 large or 3 medium artichokes halved and choke removed

2 shallots or spring onions diced

2 Heaping Tb minced garlic

1/4 tsp chili flakes (if you don't want the heat just omit these)

2 tsp fresh chopped dill

3 lemons....1 sliced, 1 zested and juiced, and one cut in half to rub cut portions of artichoke during prep.

Good quality olive oil

Salt and pepper

4 Tb crumbled feta or parmesan for serving

Fresh basil or dill for serving

Roasted Garlic Vinaigrette

1 Head of roasted garlic

3 Tb white balsamic vinegar

1 Tb honey

1/3 cup olive oil

Salt and pepper to taste

Combine all ingredients in a blender until smooth.

Pre heat oven to 400.

In a small bowl combine shallots, garlic, chili flakes, dill, lemon zest, juice of 1 lemon and 4 Tb of olive oil.

Prep artichokes by pulling off any leaves around the bottom that are discolored or not in good shape. Cut the top inch or so off, I find it best to use a serrated knife to do this. Rub with lemon at every cut spot. Next cut in half lengthwise, and using a spoon remove the choke (the hairy part of the center).

Place each half in a piece of aluminum foil large enough to close completely, drizzle each with a good glug of olive oil and salt and pepper. Divide the herb mixture among each half and place a lemon slice on each then wrap and place on a cookie sheet and bake for 40 minutes.

Once artichokes are cooked open and let stand for at least 5 minutes prior to serving then top each with the juices from their packet, more fresh herbs a little feta or parmesan. I like to drizzle with a little roasted garlic vinaigrette as well.


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