If asked what his favorite vegetable is, my 4-year-old son Nico will usually chirp, “Artichokie!!!” He cannot resist grabbing one whenever he sees them on shelves. Trader Joe’s has them in abundance right now, so on our most recent biweekly trip to TJ’s, he grabbed a giant one in each hand and announced we were having artichokies for dinner.
Fresh artichokes make a fabulously easy and elegant appetizer. You can boil, steam, or roast them. Although all versions taste great, my favorite method is roasting, for that rich roasted color that accentuates the bloom-like leaves.
An extra bonus in this recipe is that the center of each artichoke holds a roasted garlic clove, another favorite at our house. I use one garlic clove per artichoke, but if you really enjoy garlic, you can add more.
For readers new to artichokes, don’t be intimidated. This link has a great primer on the basics for preparing and eating these curious-looking veggies. Enjoy artichoke season while it lasts!
- 2 large artichokes
- 2 cloves garlic
- 1 lemon
- 1 Tbsp olive oil
- 1/2 tsp salt
- Preheat oven to 375° degrees.
- Trim artichokes by cutting off stem, slicing off top 1/3 of artichokes, and snipping ends of remaining leaves with kitchen shears.
- Squeeze lemon juice all over artichokes, rubbing juice onto cut leaves to prevent browning.
- Insert a garlic clove into each artichoke. Sprinkle with olive oil and salt.
- Wrap each artichoke tightly with aluminum foil. Place wrapped artichokes on baking pan.
- Bake for 1- 1.5 hours until artichokes are tender and leaves fall off easily.