For most people who didn’t grow up with artichokes, it’s not exactly obvious how to roast artichokes. They can be quite intimidating. I mean, what part do you eat exactly? And how do you cook them?
Turns out it’s pretty easy, albeit a little time-consuming, to roast succulent artichokes bursting with flavor and begging to be dipped in the dressing of your choice. Not to worry though, most of that time is ‘cook time’ and not ‘prep time.’ Whew!
How to Roast Artichokes
what you'll need
- 1 artichoke
- 1 clove garlic peeled
- 1 Tbsp olive oil
- kosher salt
let's do it
- Preheat oven to 425 degrees. Cut off the inedible top-third of the artichoke. Slice off the stem so that the artichoke sits upright. The stem is edible if you peel it first.
- Loosen the remaining leaves a bit and cut a hole in the top of the artichoke to insert the clove of garlic.
- Drizzle some olive oil on a sheet of heavy-duty aluminum foil and roll the artichoke to coat. Wrap the artichoke tightly with the foil and lightly salt. If your foil is lightweight, double-wrap it.
- Place the artichoke in a lined baking pan and roast for 1 hour and 20 minutes or until sizzling.
- Pull the leaves off and scrape them against your teeth. When you get to the heart of the artichoke, scoop out the fuzzy purple part and discard. Then cut up the prize heart and enjoy!