I splurged on a pricey off-season artichoke to try it roasted and it was well worth it! Abundant artichoke season is less than two months away now, and I can barely wait to make them this way often! You don't even need dipping sauce for these babies. If you love artichokes, you simply must try this recipe.
Preheat oven to 425 degrees F. Tear two pieces of 18 inch wide aluminum foil into squares to wrap around the one artichoke.
Rinse and drain artichoke, completely cut off the stem, 1 1/2 inch off of the top leaves and discard them. Place artichoke on a plate or in a shallow bowl stem side down, open the leaves just a bit and then use a sharp knife to loosen/open the center leaves.
Squeeze just a tiny bit of lemon over the stem and then squeeze the rest evenly over the leaves so the juice drizzles down into the artichoke. Evenly pour the olive oil over the leaves, place garlic cloves into the small center leaves and sprinkle with salt.
Place artichoke, stem side down, on center of one piece of foil, wrap up completely and tightly over the top of the artichoke and repeat with other foil square.
Place in oven stem side down and bake for 1 1/2 hours.
Remove from oven, cool very slightly and serve with a lemon wedge.
By Deeli from Richland, WA
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I found this recipe at Allrecipes and decided to give it a try yesterday but I tweaked it by adding a wee bit of the artichoke marinade, using extra virgin olive oil instead of regular.
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