After getting some wonderful fresh artichokes from the store the other day, I was looking for a new way of cooking them. In my post A Coincidental Green Dinner, I talk about the boiling method, which is or was the only way I knew how to cook a whole artichoke, until recently. I did a search on the internet and the recipe posted below popped up. It seemed extremely simple and used the classic flavor combination of lemon, olive oil and garlic, so I decided to give it a go.
A straightforward prep of cutting the stem and ¼ the top off, rub the cut ends with lemon to avoid discoloration. Place a whole peeled garlic clove in the center of the artichoke, lightly sprinkle with salt, squeeze more fresh lemon juice on the top and drizzle with a fair amount of olive oil. Place each artichoke in it’s own double layer of foil, squish up the ends of the foil around the artichoke to make a packet, completely encasing them. Roast for an hour and a half at 425.
Make the lemon mayo by squeezing fresh lemon juice into a small bowl with a medium amount of mayo, add some pepper and stir well. Adjust to taste.
I let them sit (still in their packets) for about 10 minutes after pulling them out of the oven. When I first unwrapped them I didn’t think they’d taste very good, simply by how they looked – a little brown on the edges and darker in color. But to be honest, they looked as all things do after being roasted. But not to worry! They tasted amazing and now my husband is a huge fan. The flesh was creamy and the taste was enhanced as only roasting can do. The heart nearly melts in your mouth. The blend of the lemony mayo with the buttery smooth artichoke is really something special and to be enjoyed while these amazing thistles are in season.
After observing Michael greedily devour his artichoke and remove the choke like a pro, I asked, “You really like these now don’t you?” “Yup” he said with a smile. “They make me feel sophisticated” he added. So go ahead, roast up a mess of artichokes, invite some friends over and put a big bowl on the table (for the discarded leaves) and have yourself a good time. Garnish with a fresh lemon slice or half.