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.