Easy Garlic Roasted Artichokes

Welcome back to Sunday Scratchups, your source for recipes from scratch around weekly sales and affordable ingredients. Earlier this week, my local produce store had artichokes on sale three for $1.00. I rarely buy fresh artichokes, but certainly could not pass that up, right?

On the rare occasions I do buy artichokes, I usually just steam them and then we dip the leaves in butter before scraping the artichoke “meat” off the leaves with our handy dandy teeth. This time I wanted to try something a little more flavorful, so found this recipe for roasting whole artichokes on Pinch My Salt and decided to give it a go.

The verdict? Easy, gorgeous, and delicious! Next time I might try adding some fresh garden herbs for an extra pop of flavor, but these were fantastic as is, sans butter. Plus, this is a really affordable side dish when your local produce store puts artichokes on sale.

Easy Garlic Roasted Artichokes

Ingredients

3 small fresh artichokes
1 small head garlic
1 lemon
Olive oil
Kosher salt

Directions

Using a large serrated knife, cut about 1/4-1/3 off the top of each artichoke, then flip them over and cut off the stems. Aren’t they just beautiful inside? You don’t see this when steaming a whole one!

Without the stems, they sit flat nicely. Peel your garlic cloves, then use your fingers to spread out and separate the artichoke leaves slightly. Shove about four garlic cloves in between the leaves of each artichoke, cutting them in half to fit if you have small artichokes and large garlic.

Now cut yourself three pieces of foil, each big enough to wrap around an artichoke. Drizzle a little olive oil in the center of each sheet, then place  an artichoke stem side down on each sheet. Drizzle each artichoke with fresh lemon juice (I used 1/4 of the lemon on each) and olive oil, then sprinkle with a little Kosher salt. Wrap the foil around each artichoke, place in a baking pan, and bake at 425 for one hour.

Unwrap to reveal your roasted artichoke in all its glory! Eat the garlic first, because it is irresistible, and then enjoy your perfectly roasted artichoke — yes, you still have to scrape the meat off the leaves with your handy dandy teeth, but it’s SO good.

How easy was that?

You’ll know it’s done if the leaves pull out easily and your artichokes are nicely browned. Easy Garlic Roasted Artichokes are almost as easy as steaming, and much more flavorful, not to mention pretty — I vow never to steam them again!

(Although Easy Garlic Roasted Artichokes are naturally dairy and gluten free, Junior High Guy wanted nothing to do with them — nor did his brother. All the more for us grown-ups, then…)

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Easy Garlic Roasted Artichokes

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Course side

Total Time 1 hour hour 15 minutes minutes

Servings 3

Author Rachel Singer

Ingredients

• 3 small fresh artichokes
• 1 small head garlic
• 1 lemon
• Olive oil
• Kosher salt

Instructions

• Using a serrated knife, cut about 1/4-1/3 off the top of each artichoke, then flip them over and cut off the stems.
• Peel your garlic cloves, then use your fingers to spread out and separate the artichoke leaves slightly.
• Shove about four garlic cloves in between the leaves of each artichoke, cutting them in half to fit if you have small artichokes and large garlic.
• Now cut yourself three pieces of foil, each big enough to wrap around an artichoke.
• Drizzle a little olive oil in the center of each sheet, then place  an artichoke stem side down on each sheet.
• Drizzle each artichoke with fresh lemon juice (I used 1/4 of the lemon on each) and olive oil, then sprinkle with a little Kosher salt.
• Wrap the foil around each artichoke, place in a baking pan, and bake at 425 for one hour.
• Unwrap to reveal your roasted artichoke in all its glory!