A week ago, I was fortunate enough to spend the weekend with some pretty amazing people at the Gluten-Free Allergen-Free Expo in Chicago. One of the nights, I was in charge of dinner reservations so I researched and coordinated and called a bunch of places in the area that could accommodate a large group of gluten-free bloggers and authors. We ended up at the White Chocolate Grill and over wonderful conversation and a very well made dirty martini, some of us shared an appetizer on the menu – roasted artichokes.
They were perfect and I vowed to figure out a way to make them at home, even though the only way I’ve ever made artichokes (and we eat them a lot) is to steam them and dip the leaves in melted butter. It’s a fun food and even the kids both love taking the leaves off and pulling the meat off with their teeth. Since they’re in season right now and therefore less expensive, I bought a bunch at the store this week to experiment. Somehow I got it right on the first try. My only regret was that I didn’t buy 73 artichokes because I really felt I could have eaten that many of these. Best part? It was easy.
The hardest part is preparing them, which is just more tedious than anything else. Don’t be discouraged, really. It may take a little preparation but it’s so worth it. And once you do it once, it’s all pie.
Oven Roasted Artichokes
What you need:
- 3-4 artichokes
- 3 tbsp butter
- 1-2 tsp fresh minced garlic, your preference
- 2 tsp fresh lemon juice
- 1/3 c. grated Asiago/Parmesan cheese
What you do:
- To prepare the artichoke: You need to cut the stem to about an inch or two and the top straight across the top. Then, using kitchen shears or scissors go around the artichoke and snip the tips off. Slice the artichoke in half. Using a small paring knife, slice out the “choke” part in the middle. This includes both the white part and the very inner purple leaves.
- Melt the butter in a saucepan over low heat and add in garlic and lemon and mix.
- Place the artichokes face up on a baking sheet covered with foil.
- Using a spoon, drizzle the artichokes with the butter mixture, making sure to get in between the leaves.
- Once they’re all done, quickly flip them over face down.
- Roast in a 375 oven for 35-45 minutes on the top/middle rack or until a sharp knife or fork can easily pass through the thickest part.
- Remove from oven and using tongs, flip the artichokes back over.
- Sprinkle the freshly grated Asiago/Parmesan on top and stick back in oven for 2-3 minutes so it can melt.