PALEO ROASTED ARTICHOKES WITH GARLIC AND LEMON
We ate a lot of artichokes growing up. A LOT. I am pretty sure we ate them at least twice a week. Possibly more. Is their such a thing as artichoke overdose? Thankfully I still love artichokes, and this is a simple and delicious way to prepare them.
Spreading out the leaves of the artichoke before adding any oil or seasonings in an important step because it allows the spices to get down into between the leaves, which adds to the flavor. You want to spread the leaves out enough to let everything seep down, but not so much that the artichoke falls apart. Fresh lemon will add flavor and will also help keep the top of your artichokes from turning too brown. This recipe is also delicious if you add a drizzle of balsamic vinegar over each artichoke before wrapping in aluminum foil.
Be careful when taking the artichokes out of the oven because they will be very hot. Let them sit for a few minutes before you unwrap them so that you don't get an unwanted artichoke steam facial.
Spreading out the leaves of the artichoke before adding any oil or seasonings in an important step because it allows the spices to get down into between the leaves, which adds to the flavor. You want to spread the leaves out enough to let everything seep down, but not so much that the artichoke falls apart. Fresh lemon will add flavor and will also help keep the top of your artichokes from turning too brown. This recipe is also delicious if you add a drizzle of balsamic vinegar over each artichoke before wrapping in aluminum foil.
Be careful when taking the artichokes out of the oven because they will be very hot. Let them sit for a few minutes before you unwrap them so that you don't get an unwanted artichoke steam facial.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Roasted Artichokes with Garlic and LemonPrep time: 10 mins Cook time: 1 hour Servings: 2
|
|
 |
Ingredients:
- 2 artichokes
- 1 Tbsp. olive oil
- 1/2 fresh lemon
- 2 tsp. chopped garlic
- Dash sea salt
- Dash black pepper
Equipment:
- Cutting board
- Kitchen knife
- Garlic press
- Aluminum foil
- Baking dish
- Oven mitts
Directions:
1. Preheat the oven to 425F.
2. Cut the stems and the top portion off of the artichoke (about the top inch or two). Make sure the cut the stems straight across so the artichokes can stand up on their own.
3. Spread the artichoke leaves apart and trim off any pointy leaf ends.
4. Pour the olive oil ,freshly squeezed lemon juice and chopped garlic over the artichokes, making sure the get between the leaves. Give each artichoke a dash or two of sea salt and ground black pepper.
5. Wrap each artichoke individually in aluminium foil and set them in a baking dish. Place them in the oven and allow them to cook for 1 hour (add about 15 minutes more for larger artichokes).
6. Remove from the oven and allow the artichokes to cool slightly. Carefully remove the aluminum foil. Serve with some extra lemon wedges and/or your favorite dipping sauce.
- 2 artichokes
- 1 Tbsp. olive oil
- 1/2 fresh lemon
- 2 tsp. chopped garlic
- Dash sea salt
- Dash black pepper
Equipment:
- Cutting board
- Kitchen knife
- Garlic press
- Aluminum foil
- Baking dish
- Oven mitts
Directions:
1. Preheat the oven to 425F.
2. Cut the stems and the top portion off of the artichoke (about the top inch or two). Make sure the cut the stems straight across so the artichokes can stand up on their own.
3. Spread the artichoke leaves apart and trim off any pointy leaf ends.
4. Pour the olive oil ,freshly squeezed lemon juice and chopped garlic over the artichokes, making sure the get between the leaves. Give each artichoke a dash or two of sea salt and ground black pepper.
5. Wrap each artichoke individually in aluminium foil and set them in a baking dish. Place them in the oven and allow them to cook for 1 hour (add about 15 minutes more for larger artichokes).
6. Remove from the oven and allow the artichokes to cool slightly. Carefully remove the aluminum foil. Serve with some extra lemon wedges and/or your favorite dipping sauce.
Check Out My Cookbook!
My Favorite Products
