Roasted Artichokes with Garlic

If you grew up dipping steamed artichoke petals into melted butter like I did, you should try this method.  Stuffing garlic cloves into the core and between the leaves of the artichoke and then roasting it at a high temperature produces a tender, flavorful vegetable that doesn’t require a dipping sauce on the side.  In addition to cutting your calorie intake dramatically, the roasting also greatly enhances the flavor.

Roasted Artichokes with Garlic

4 artichokes, stems cut off to 1″, top 1 1/2″ cut off, tough outer leaves removed

16 cloves of garlic, peeled

Juice of 1 lemon

4 teaspoons olive oil

salt and pepper, to taste

-Preheat oven to 450 degrees Fahrenheit.

-Cut four large pieces of heavy duty aluminum foil.  Place an artichoke into the center of each piece.

-Stuff 2 cloves into the center of each artichoke, pressing them in until they are deeply seated.  Stuff 2 cloves in between the inner leaves of each artichoke.

-Drizzle 1/4 of the lemon juice over the center of each artichoke.  Drizzle each artichoke with 1 teaspoon olive oil.  Sprinkle with salt and pepper.

-Wrap each artichoke tightly in the aluminum foil so that no steam will escape during roasting.  Place the four bundles onto a rimmed cookie sheet or baking pan, stems down, and roast for 1 hour to 1 hour and 15 minutes, until tender.  Serve hot.

Serves 4