The first time I ate fresh artichokes (not the tangy marinated kind) was in Rome. We had artichoke hearts (boiled or steamed, slathered in olive oil) almost everyday. Restaurants in Hong Kong usually serve the hearts, either boiled, steamed, or marinated. I’ve only been to one place that served the artichoke whole. I loved peeling off the leaves and dipping them in mayo before scraping the “meat” off with my teeth. So when I came across this recipe, I couldn’t wait to try it out! Roasting it gave it a more robust and deep flavour as opposed to just boiling or steaming. I didn’t even have to dip the leaves in the garlic aioli that I bought especially for this dish! The only downside was the time. These babies took an hour in the oven. I would suggest getting them in the oven first before making the rest of your meal.
Wash the artichoke under cold running water.
Cut off 1/3 of the top, and chop the stem off so the artichoke can sit upright. Boyfriend helped me with this because I have no upper arm strength at all.
Push apart the leaves as best as you can, and wedge in the garlic. Squeeze 1/2 lemon per artichoke and drizzle olive oil generously.
Wrap the artichokes tightly in tin foil and put them into the oven.
The artichokes will come out perfectly seasoned by the salt, lemon and garlic. Even the heart was flavourful! No mayo needed.
Recipe – adapted from Pinch My Salt
2 medium artichokes
6 garlic cloves, peeled
- Preheat your oven to 425 F / 220 C. Slice off the top third of the artichoke with a sharp knife. Then cut off the stem at the base of the artichoke.
- Drizzle a large piece of tin foil with a few drops of olive oil. Place one artichoke in the middle of the foil and open up the leaves.
- Wedge 3 garlic cloves into the artichoke. Sprinkle kosher salt and squeeze 1/2 a lemon onto the artichoke. Drizzle olive oil generously over the top.
- Wrap the foil up around the artichoke, sealing it well. Put in the oven for an hour.
- After removing from the oven, let artichokes sit until cool enough to handle before unwrapping.