Roasted Artichokes
An easy low-carb appetizer to enjoy with a glass of wine during happy hour.
Servings: 4 servings
Ingredients
- 2 artichokes
- 4 garlic cloves
- 1 lemon
- 1 Tbsp olive oil plus some for the pan
- 8 sprigs parsley
- 1 Tbsp butter melted
- Salt & pepper
Instructions
- Preheat the oven to 400 degrees.
- If you want to prevent browning, dunk the artichoke in a bowl of water with some lemon juice (optional).
- Slice off at least 1/2 inch of the artichoke stem.
- Slice 1 inch off the top of the artichoke tip. This is easiest with a serrated knife.
- Slice the artichokes in half vertically.
- Soop ou the fuzzy part of each artichoke half at the center and compost/discard.
- Spread some oil on the bottom of a glass casserole dish or roasting pan. Place the artichokes, outer leaf-side down.
- Mix 1 tablespoon of olive oil with juice from 1/2 of the lemon. Brush the oil mixture on the artichoke, then gently season each half with salt and pepper.
- Chop a garlic clove and fill an artichoke half with it. Do this for all four halves. Top with fresh parsley, or if you have it, thyme or rosemary. This cages in the garlic so it stays in place.
- Flip the halves over and brush the outside of the artichoke halves with the oil mixture.
- Cover the pan with aluminum foil and bake in the oven for at least 50 minutes. Depending on your oven, you may need a bit longer. You'll know it's done if the leaves easily fall off when you gently pull on them.
- Melt the 1 tablespoon of butter in a small bowl for 30 seconds in the microwave. Smash the chopped bits of one roasted garlic clove and whisk in with the butter.
- Sprinkle in some pepper in the garlic butter and serve.
Notes
To eat, simply dip an artichoke leaf in the warm butter sauce, and gently bite the soft end. You'll scoop out the cooked part of the artichoke with your teeth, do not eat the whole leaf! You can compost what's left of it.