There are so many ways you can cook artichokes but this is by far my FAVORITE. I grew up with my father making stuffed artichokes, the classic Italian way with breadcrumbs, garlic, parmesan cheese, etc. Since I eat gluten free and have been unable to replicate his recipe to my liking, I decided to move on and make artichokes a different way that doesn't fall short in flavor. This recipe is super easy and super nourishing.
Artichokes are a great for liver, kidney, and gut health and are full of nutrients. When they are in season, I recommend making this recipe once every other week! It will quickly become a family favorite.
You can pair this dish with pasta and a side of roasted veggies.
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 2
Ingredients
- two artichokes
- 6 cloves of garlic, cut in half longways
- 1 lemon
- extra virgin olive oil
- salt and pepper
Directions
1. First, cut the garlic cloves in half and let them sit while you prep the artichokes. This helps bring out the healthy sulfide compounds.
2. Prepare the artichokes. Cut the bottom stem off as close to the base of the artichoke as you can. Then use kitchen scissors and cut the tops of the leaves off individually starting at the base. When you get to the top/middle leaves that are hard to pull back and snip, lay the artichoke on its side and cut the top of the artichoke off with a sharp knife. Then cut the artichoke in half longways. Take a spoon and carve out the fuzzy, hairy part of the heart. Leaving the yummy heart in tact, at the base of the artichoke Some of the inner purple colored leaves will come out, as a result. Work on one artichoke half at a time, and after you finish with one, squeeze a teaspoon of lemon juice over the heart and rub it around to prevent browning.
3. Once both of the artichokes are prepared and halved, place 4 pieces of tin foil (enough to wrap an artichoke half in) on top of a baking sheet. Drizzle some EVOO on the foil and place the artichokes on each sheet, leaf side down.
4. Drizzle olive oil generously over each half, squeeze half a lemon between all of the artichokes, add 2 garlic clove halves to each artichoke, and add salt and pepper.
5. Wrap the artichoke and bake at 400 degrees for 40 minutes.
6. Carefully remove the tray from the oven and open the foil and remove the roasted garlic cloves and place in a food process or a heavy duty blender like a Vitamix.
7. In the blender add a 1/4 cup of EVOO, a generous squeeze of lemon juice, garlic halves, salt and pepper.
8. Place the artichokes on a plate, and drizzle the garlic dressing over them. The dressing will pool right above the artichoke heart.
9. To eat, pull the leaves from the center so each leaf gets a little bit of the garlic dressing on it. Enjoy!
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