Source: Ocean Mist Farms

Serves: 6

Ingredients

6 Ocean Mist Long Stem Artichokes, prepared
1/4 cup white vinegar, lemon juice or fruit fresh
1/2 cup olive
1 sliced lemon
1-2 peeled garlic clove

Directions

Start with prepared Long Stem Artichokes (See Long Stem Artichokes). Trim the stem and the top third of each Artichoke. Holding each Artichoke in the palm of one hand, carefully snap off the first few rows of petals by bending each petal back with your thumb and forefinger. Using kitchen shears or scissors, cut off the remaining petals as close to the heart as possible. Using a vegetable peeler, peel outer covering off of the stem, just until you reach the lighter colored center, which is actually an extension of the Heart and is edible.

How to Cook Long Stem Artichokes:
Preheat oven to 375 degrees and tear off a piece of heavy duty aluminum foil that is double the size of a large roasting pan. Fit the foil into the large roasting pan, leaving enough foil at each side to fold over and seal over Artichokes.

Arrange prepared Long-Stem Artichokes, alternating stem and head ends in bottom of roasting pan. Add 2 cups water, olive oil, sliced lemon and a peeled garlic clove or two and, if you wish, 1/2 cup coarsely chopped fresh basil and/or fresh mint. Fold edges of foil to center, bring together and fold to seal.

Bake for 45 to 50 minutes or until you can easily pull a petal off. Large Artichokes may take 5 to 10 minutes longer. Carefully open foil. Lift Long-Stem Artichokes out to serving plate. Serve warm or at room temperature.