Herb-Roasted Long-Stem Artichokes
Impress your guests with this flavorful and unique presentation with Long-Stems Artichokes.
6 Ocean Mist Long Stem Artichokes, washed and trimmed
How to Cook Long Stem Artichokes:
- Preheat oven to 375°F 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.
A creative way to serve the entire artichoke, none being wasted. Follow this recipe and you will have perfectly roasted artichokes with great texture
A creative way to serve the entire artichoke, none being wasted. Follow this recipe and you will have perfectly roasted artichokes with great texture and flavor.