If you didn’t grow up eating artichokes, then yes they can be quite intimating and you may feel more comfortable sticking to the can. But if you’re willing to give it a whirl, this is an easy way to enjoy these delicious things. There are so many ways to prepare and so many sauces to enjoy them, but I like to stick to the basics and how I remember eating them. Although I’m always looking for new ways to serve. So, comment at the end of this post if you’ve got a way I must try next! But for those of you newbies that like the sound and ease of this one, keep reading.
HOW TO PREPARE
Fill a saucepan large enough to accommodate all artichokes with 2 inches of water. Add salt, and 2 tablespoons olive oil; bring to a simmer. Add artichokes, stem end up; cover saucepan. Steam until tender, about 25 minutes. Drain well. Cool for 10 minutes. With a sharp knife, cut in half. Spread leaves to get easier access to choke (the fuzzy center) and remove. You may need to peel away a few purple layers of immature leaves.
CHEESY GARLIC GOODNESS
- 2 fresh lemons, squeezed
- 1 cup grated parmesan cheese
- 1/2 cup olive oil
- salt + pepper
- 8 gloves fresh garlic, minced
- Mix all ingredients in a small bowl and top the halved artichokes. Using the back of your spoon to spread in and out of every crevice. Sprinkle with a little more parm. Set on a parchment lined baking sheet and roast in the 400° oven for 20-25 minutes.
- Serve immediately, they won’t last long.
Hey My husbands Family grows artichokes in Castroville CA. So happy to see you enjoying them. Let me know if you’d like a box … I’ll try the recipe you have for the roasted chokes. My favorite way is steaming them. When cooled, half them, take the choke out, marinate with balsamic, olive oil and chives for 2-4 hours … put them on the grill for a good char (about 5 min or so) 😋