Description
The easy way to cook artichokes: Roast for less mess and perfect doneness.
Ingredients
Scale
- 4 medium artichokes
- 2–3 lemons, halved, divided
- 1/4 cup extra virgin olive oil
- 4–8 cloves garlic, sliced
For the sauce:
- 1/4 cup olive oil mayonnaise
- 2 tablespoons fresh lemon juice (from 1 lemon above)
- 1/2 teaspoon curry powder
Instructions
- Wash artichokes. Then, using a sharp knife, cut about 1 to 1 1/2-inch off the top of the artichoke. Trim about 1/2-inch off the stem (don’t trim too much as the stem is an extension of the tasty artichoke heart.)
- Spread the leaves out wide to open up the artichoke.
- Squeeze a half lemon over and in between the leaves of each artichoke. Drizzle each artichoke with 1 tablespoon olive oil. For each artichoke, slide 1-2 garlic cloves, sliced, in between as many leaves as possible.
- Wrap in a large piece of aluminum foil. (It’s OK if it’s not tightly sealed – then the leaves get a bit browned and toasty-looking.)
- Bake in a 450-degree oven for 1 hour for MEDIUM artichokes, or 1 hour and 15 minutes for LARGE/JUMBO chokes like this one. Check for doneness by pulling out a center leaf and making sure the bottom is tender and can be easily scraped off with your teeth.
For the sauce:
- Whisk together all ingredients. Serve with the artichokes
Nutrition
- Serving Size: 1/2 to 1 whole artichoke