Artichokes are in season and they are one of my favorite vegetables. They can be a bit daunting to prepare at first glance, but with these few simple steps they are ready to cook and easy to eat. Here I show you how to prep them along with this lovely and easy recipe for Roasted Artichokes with Lemon and Garlic from My Recession Kitchen.
You will need: artichokes, olive oil, lemon, garlic, salt and dried oregano. That’s it!
Begin preparing the artichokes by cutting off the top with a sharp or serrated knife so that the top surface is flat.
Next slice off the bottom tip of the stalk, leaving most of it so that you can eat it. It’s delicious!
With kitchen shears, cut the pointy and sharp tips of the remaining leaves that weren’t cut when you flattened the top.
With a peeler or paring knife, remove the woody outer layer of the stalk.
Give them a rinse and they will look like this! Now you can steam them this way in a pot with some lemons and salt, or …
You can cut them in half and roast them. Aren’t they beautiful? Artichokes are one of nature’s wonders.
To roast them, place them in a roasting pan or skillet and drizzle them with olive oil.
Cut some lemon slices …
And some garlic slices …
And lay them on top of the artichoke halves. Pop them in the oven and let them roast so that the meat becomes tender.
When they’ve finished roasting, sprinkle with some dried oregano or your other favorite herb.
And they’re done! Pull off the petals one by one and enjoy their flesh. And don’t forget the magical artichoke heart and stalk—it’s such a treat!
by myrecessionkitchen on July 2, 2012 in Sides, Vegetables
See this recipe post on myrecessionkitchen’s site!
The best way to cook little artichokes.
Note: Use organic ingredients whenever possible.
Preheat your oven to 350°F.
Cut off the very tip of the artichokes and cut them in half. Pour the olive oil in a baking dish big enough to hold the 6 halves. Roll the artichokes in the oil to coat them.
Slice the very ends off the lemon and cut it into 6 slices. Put the lemon slices in the bottom of the baking dish.
Peel and cut the garlic cloves in half. Put one piece on each lemon slice.
Put the artichokes on the lemon, cut side down. Cover the baking dish with foil and bake for 45-50 minutes.
When they’re done, turn them lemon side up and sprinkle with salt and oregano.
Serve them hot or at room temperature.
Inspired by a Sunset Magazine recipe.
- 3 whole Small Artichokes
- 3 Tablespoons Extra Virgin Olive Oil
- 1 whole Lemon
- 3 cloves Garlic
- 3 pinches Salt
- 3 pinches Dried Oregano
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.