| |
|
|
| |
|
A Super Simple way to prepare restaurant quality Artichokes!
|
Have you made this recipe?
|
|
Easy Baked Artichokes
|
|
|
| |
|
Source: Adrienne Meier, Ocean Mist Farms
Ingredients
2 large Ocean Mist Artichokes rinsed and trimmed (remove the entire stem and save to add to a pot of stew or soup)
1 whole Lemon (cut in halve)
4 cloves of Garlic (slivered)
4 tablespoons of Olive oil
sea salt to taste
4 sheets of heavy duty foil wrap
Directions
Preheat oven to 425 degrees.
Squeeze 1/2 a Lemon on the top of each trimmed Artichoke. Drizzle each Artichoke with 2 tablespoons of olive oil (allowing oil to go in between Artichoke leaves).
Stuff two cloves of slivered Garlic between leaves of each Artichoke. Sprinkle each Artichoke with salt and any other herbs such as finely chopped rosemary or sage.
Double wrap each Artichoke with 2 layers of heavy duty foil. Sealing well on top by twisting and pinching foil packets.
Place foil packets of Artichokes in oven and bake.
Jumbo to large sized artichokes: Bake for 1 hour and 20 minutes
Medium sized artichokes: Bake for 1 hour
Remove Artichokes from oven. When cool enough to handle , unwrap Artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked Artichoke and use as an edible bowl filled with your favorite soups, stews or dips.
|
|
|
show more reviews 
Easy Baked Artichokes
|
Mar 06, 2010
Teresa,
Portland, OR
|
|
Excellent way to cook artichokes.
|
| |
|
|
Feb 26, 2010
Dave,
Doylestown, PA
|
|
This an easy way to prepare artichokes that you can eat as they come out of the oven or as I did, store and use later using the hearts and stems in another recipe. I made a dip with the hearts and nibbled the leaves as I worked. The garlic, olive oil, and lemon infused in the hearts added extra depth to the flavor of the dip.
|
| |
|
|
Mar 06, 2010
Teresa,
Portland, OR
|
|
Excellent way to cook artichokes.
|
| |
|
|
Feb 26, 2010
Dave,
Doylestown, PA
|
|
This an easy way to prepare artichokes that you can eat as they come out of the oven or as I did, store and use later using the hearts and stems in another recipe. I made a dip with the hearts and nibbled the leaves as I worked. The garlic, olive oil, and lemon infused in the hearts added extra depth to the flavor of the dip.
|
| |
|
|
Feb 12, 2010
Kenny,
Palo Alto, CA
|
|
I've been passing this one on to friends & everyone loves it! And it is so simple. I have to try some Balsamic next time I make this.
|
| |
|
|
Jan 20, 2010
Laura,
Salinas, CA
|
|
After trying this baking method this is the only way I cook Artichokes, it really is easy. Also try seasoning the Artichokes with lemon and chicken broth or brown sugar and balsamic vinaigrette.
|
| |
|
|
Jan 14, 2010
Bradley,
Salinas, CA
|
|
Easy, tender and very flavorful way method. Great served hot or cold with your favorite dipping sauce. Tried this recipe at my Christmas party and it was a great success!
|
| |
|
|
Jan 10, 2010
Kori,
Monterey, CA
|
|
This is hands down the easiest way to cook an artichoke. No fuss of using a pot of boiling water. I like to use minced jarred garlic instead. And I drizzle balsamic vinegar between the petals. I made a 6 at a time like this. Yum! Yum!
|
| |
|
|
|
|
|