Garlic Roasted Artichokes

I spotted these beauties at Whole Foods and bought them completely on impulse.

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How beautiful are these?

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Beauty really is all around us and found every day. Can you believe that something this gorgeous also tastes so amazing? I sent photos of these artichokes to friends and family; I would have carried it around with me for show and tell if I didn’t want to eat it so badly.

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I whipped up a quick saute of garlic, basil and white wine, poured it over the chokes (I made sure the liquid got in between all the leaves) and popped it in the oven and baked until soft.

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Sprinkle a little parm on top and these and peel away. No need to dip the leaves in butter, roasting these after dousing in the white wine sauce gives them great flavor and are just tender enough.

Garlic Roasted Artichokes

2 large artichokes

3 large garlic cloves, minced

1 Tbsp butter

Shake red pepper flakes, to taste

3-4 large basil leaves, chopped

Splash white wine (about 1/2 cup)

Shredded parm, for sprinkling (optional)

Heat oven to 450 degrees. Chop the stump and about an inch off the top of the artichoke. Lay it leaf side up in an oven safe baking dish (I used my 8×8 Le Cruset). In a saute pan, swirl the minced garlic in with the butter and olive oil. Add the red pepper flakes and let it simmer. Add the white wine and let it cook off for a few minutes. Add the chopped basil and cook just until wilted. Gently separate the leaves on the artichokes and pour the sauce on top of the artichokes and in between the leaves. Getting the sauce in the nooks and crannies and in the middle of the choke will make for a more flavorful artichoke. Tightly wrap the pan in foil and pop it in the oven for 45 minutes. Check after 30 minutes and baste if you’d like. After 45 minutes, remove the foil and test the tenderness of the artichoke. (If you can easily pull out an inner leaf, they’re ready.) Cook uncovered until browned and soft. (Depending on the size of the artichokes, you may not need any more time). Let the artichokes cool slightly, sprinkle lightly with shredded parm and serve with a bowl for the discarded leaves.

If you’ve never eaten full artichokes before, there are lots of tutorials for how to get the heart. Don’t eat the fuzzy stuff, but do all the work because it is sooo worth it!

 

Ps – May is peak artichoke season, so get em while they’re good!

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