Monday, October 9, 2017


olive oil
lemon juice
minced garlic

Cut stems and 1" off the top of each artichoke.
Spread the petals open and drizzle with olive oil and lemon juice, sprinkle with garlic and salt down inside petals.
Wrap each artichoke in foil and seal making a packet.
Roast in oven at 425* for 1 hour.

To enjoy, peel the petals off and put the wider end in your mouth, slowly pull the on the petal and let your teeth drag to scrap the "meat" off the end of each petal.  The heart is the best part in my opinion, it'll be a big grey chunk at the bottom of the artichoke.  DO NOT eat the hairs near the heart - scoop that fuzzy part out completely before eating the heart. 

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