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Baked Artichoke Recipe

So there are a variety of types when it comes to artichokes (Red-Babyanzio, Big-heart, Siena, Mercury, Omaha, Fiesole, Chianti, etc.) But perhaps the most common is the Classic Green Globe artichoke. This is probably the type of artichoke you will find at your local grocer.

Having moved to Hawaii as a teen, that is when I was first introduced to this intimidating looking veggie. I would never have predicted that I could ever encompass the foodie-love-affair that I now have with them! The Classic Green Globe artichoke is by far my favorite because of its’ buttery-tasting heart and bottom. There is also a good amount of meat within the petals – SCORE if you ask me!

Many people enjoy perfectly grilled, baked, or steamed artichokes at fancy restaurants, which are usually served with a garlic aioli type of sauce (find my aioli recipe here).  Nonetheless, making them at home is not as scary as you might think!

I find that steaming artichokes gives them a bitter taste compared to baking, plus popping them in the oven is so much easier than messing with a steamer!

Artichoke long-stem

So, here is my go-to recipe for BAKED artichokes:

INGREDIENTS:

  • 1 Classic Artichoke (I prefer long-stem for even more meat!)
  • Olive Oil or Avocado Oil
  • 1 Small Lemon
  • 1 tsp. Sea Salt
  • 2 tbsp. Grass-fed Butter (un-salted)
  • 1 tsp. Garlic Powder

*NOTE: You will need a baking dish with a lid/cover.

To start – Preheat the oven to 425 degrees.  Give the artichoke a good rinse in cold water, and use a kitchen brush to lightly scrub the outside. Then cut about a half-inch from the stem and discard the bottom piece. I also cut about a half-inch from the very top, just to open it up and allow the seasoning to get inside for cooking.  *OPTIONAL: Some people like to trim the tops of the leaves to get rid of the thorns, but I find that they become soft during cooking so I don’t bother.  Then, carefully cut the artichoke vertically in half.
Line a baking dish with parchment paper and place the halves on top. Then lightly coat both pieces with a halved lemon. Take the other half of the lemon and squeeze along the inside of the artichoke, as well as between the leaves. Then sprinkle the sea salt and garlic powder all-over both sides and a bit between the leaves.
Next, lightly drizzle your oil all over the artichoke pieces (in between the leaves also). Then place a tbsp. of grass-fed butter in each of the heart pockets.
Cover the baking dish with lid, and place in to the oven.  Allow to cook until sizzling., usually about 1 hour. (Ovens will vary, so check often after 30-40 minutes of cooking)
After cooking, allow to cool, remove the choke with a spoon (the hairy inside part), and then enjoy the meat on petals, and heart/bottom!

x. Heather

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