Herbaceous Roasted Artichoke with Garlic and Lemons

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Herbaceous Roasted Artichoke with Garlic and Lemons

May 24, 2017
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Herbaceous Roasted Artichoke with Garlic and Lemons

Herbaceous Roasted Artichoke with Garlic and Lemons

I Loooovvveee Artichokes!  

 

Some people can be intimidated by artichokes, but they really shouldn’t be! They are so simple to enjoy, it just takes a little bit of time and preparation. But, I promise, the payoff is totally worth it! You’ll wonder what took you so dang long to jump on the artichoke bandwagon…

Herbaceous Roasted Artichoke with Garlic and Lemons

These are the Green Globe variety and are giant!

 

I always look for the biggest, widest artichokes I can find. I figure the more there is, the more we can eat! Plus, larger artichokes have a larger “heart”, which is really the hidden crown jewel of any artichoke.

For this version, I decided to roast mine along with whole garlic cloves, lemon and fresh thyme.  

Halved Artichoke

Take your raw artichoke and cut it right in half, exposing the inside leaves and choke.

 

Remove the hairy part of the artichoke

Using a spoon, scoop out the hairy “choke” from the middle.

place artichoke halved side up in a baking pan with garlic cloves

Place the artichoke halves cut-side up in a baking dish and add several whole cloves of garlic to the pan.  

Squeeze lemon juice over artichokes

Squeeze an entire lemon over the tops of all the artichoke halves, allowing the juice to run into the leaves and down around the pan.

Drizzle with olive oil

Next, generously drizzle the tops with olive oil.

Add sprigs of thyme over artichokes

Add several sprigs of fresh thyme to the dish. Cover with foil and bake for 45 minutes, or until the artichokes are fully cooked.  

Bake artichokes with foil over dish pan

Allow the artichokes to rest for about 10 minutes out of the oven while you prepare the dipping sauce.

Crush two to three of the roasted garlic cloves

Grab 2 or 3 of the roasted garlic cloves and place into a garlic press.

 

Place the crushed garlic into melted butter with fresh thyme

Press the garlic into a dish of melted butter and fresh chopped thyme.

Herbaceous Roasted Artichoke with Garlic and Lemons

Those roasted garlic cloves nestled in the crevice of that artichoke is almost too much to handle! Wouldn’t you agree?

Herbaceous Roasted Artichoke with Garlic and Lemons

The leaves should easily pull off the stem. It’s easiest to work from the outside to the inner heart…

Herbaceous Roasted Artichoke with Garlic and Lemons

Go ahead… dip it in the butter…

Herbaceous Roasted Artichoke with Garlic and Lemons

So delicious!

Herbaceous Roasted Artichoke with Garlic and Lemons

It’s the perfect dish for summer entertaining!  

Let’s eat!

Herbaceous Roasted Artichoke
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Ingredients
  1. 2 artichokes
  2. 1 whole bulb of garlic (9-10 cloves), outer skins removed
  3. 1 lemon, cut in half
  4. Several sprigs of fresh thyme
  5. 2 T. olive oil
  6. Salt and Pepper
  7. 4 T. butter, melted
Instructions
  1. Preheat oven to 400.
  2. Cut the artichokes in half and remove the fuzzy "choke" from the middle of each half. Place in deep baking dish. Add the garlic cloves.
  3. Squeeze the lemons over the entire dish, adding the spent lemons to the bottom of the pan, under the artichokes. Drizzle the tops with the olive oil. Add the sprigs of thyme, reserving a few for the dipping sauce later.
  4. Sprinkle with salt and pepper over the top, cover with heavy foil and place in oven. Roast for 45 minutes.
  5. Remove from oven and allow to rest while you prep the sauce.
  6. Take the melted butter and add finely minced thyme to the dish. Take 2-3 cloves of roasted garlic from the pan and mince into the butter mixture. Stir well and serve with the artichokes.
California Grown https://californiagrown.org/

 

 

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