If you know how to bake a potato in foil, you can bake a fresh Artichoke!
Preheat your oven to 425 degrees.
Spread the Artichoke petals open to season. Between the petals, drizzle olive oil and balsamic vinegar and sprinkle with sea salt. Stuff minced fresh garlic between the petals of each Artichoke.
Double wrap each Artichoke with two layers of heavy-duty foil, sealing well on top by twisting and pinching foil packets. Place foil-wrapped Artichokes directly onto a pre-heated oven rack and bake. The baking time can vary depending on the size of the Artichokes. Bake Artichoke for approximately one hour for a Medium-sized Artichoke or one hour and 15 minutes for a Jumbo-sized Artichoke.
Remove from the oven and let cool before unwrapping the Artichoke.
You will know the Artichokes are cooked when a sharp knife goes through the Artichoke base with ease. If the knife goes through with ease (similar to a baked potato), your Artichoke is perfectly cooked and ready to eat.
Don't forget you can do many things with a cooked Artichoke to add flavor, such as stuff or finish them off on the grill. They also store for several days in the fridge!
