Sara K. Larsen - Wednesday, March 12, 2014
I hope everyone’s excited for the Spring Vegetable Challenge. The first on my list was to cook an artichoke. Many of you have probably made artichoke dip before, but I thought roasting them sounded really good and would be something different.
Artichokes are nutritional powerhouses that are high in fiber, potassium, calcium, iron, phosphorus, and other essential minerals.
Artichokes can be a bit daunting to prepare at first glance, but with these simple steps they are ready to cook and easy to eat.
Makes 4 Roasted Artichokes
4 large artichokes
6 cloves garlic
2 tbsp. olive oil
1 tsp. salt
Slice off the stem and top third of the artichoke with a sharp knife.
Open up the leaves and tuck a few peeled garlic cloves into each artichoke.
Sprinkle salt, squeeze lemon juice, and drizzle olive oil over the top.
Once you’ve seasoned them, wrap the artichokes in aluminum foil.
Place wrapped artichokes in a pan and roast in a preheated 425-degree oven for one hour and 15
Let them cool before unwrapping and serving. They can be eaten hot, warm, or chilled.
How to eat them:
The garlic pieces are my favorite part so I eat that right away. Next, start peeling off the leaves one by one and scrape each leave with your teeth. I really enjoyed the garlic and lemony taste. After you enjoyed the leaves you’ll grasp the bottom of the artichoke with your hand and pull the top off. You’ll know you did this right when you have some furry-looking stuff. Take a spoon and gently scrape out the fur. What you have left is the heart of the artichoke and you can eat it with spoon. Yum!
How do you like to cook artichokes?