How to Roast Artichokes
- 1 artichoke
- 1 clove garlic peeled
- 1 Tbsp olive oil
- kosher salt
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!
Calories: 206kcalCarbohydrates: 15gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 806mgPotassium: 441mgFiber: 7gSugar: 1g