Creators
Samantha & Chris Mener
Description
This Whole Roasted Artichoke recipe features tender artichokes infused with garlic and lemon, creating a flavorful dish perfect for sharing as a side or enjoying as a delicious snack.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Artichoke | 4 | large |
Chili Powder | 1/2 tsp | a bit extra for sprinkling on top |
Garlic | 8 clove | peeled and finely chopped |
Garlic | 4 clove | peeled but left whole |
Lemon Juice | 5 tbsp | |
Lemon Zest | 2 tbsp | |
Olive Oil | 1/2 cup | |
Salt | 2 tsp |
PREPARATION
- Preheat oven to 425 °F (218 °C)
- Chop off stems of artichoke as well as ¼ - ? of the artichoke off the top
- Place a whole peeled garlic in the center of each artichoke
- In a small bowl place chopped garlic, juice and zest of lemon, chili powder, salt and olive oil and whisk until well combined
- Pour sauce evenly into two artichokes
- Sprinkle extra chili powder on top
- Wrap each artichoke in tin foil and place in oven, cooking for approximately 1.25 hours or until meat on leaves is very soft and are falling away from heart
SUGGESTIONS
- I made a bit extra sauce for dipping leaves in after cooked.
- Pairs well with any main dish in this book and is equally successful as a snack on it’s own