Aug. 21st, 2012
"No, you don't eat the spikes."
Aug. 21st, 2012 12:26 pmReason #211 that John Is No Longer Allowed In The Kitchen Unsupervised.
That being said, I made roasted artichokes.
Start (and finish, if you like) with this recipe. Seriously, it's great. Reproducing it here with a few notes for my own records,
Ingredients:
4 whole large artichokes
2 lemons, halved
4 cloves garlic, peeled, left whole
4 tbsp olive oil
1 tsp salt
Instructions:
Preheat the oven to 425.
Saw the base off the artichoke like you normally would when steaming it, then saw off the top 3cm or so of the plant.
Pull out four big squares of tin foil. Stick a few drops of olive oil in the middle of each, and then plop a sawed-off artichoke down in the middle.
Stuff the garlic into the middle of the artichokes. Use lots, it's delicious. Just shove it right down the middle, pushing the soft central leaves apart and out of the way. You want the top of the garlic at or below the sawed-off level of the leaves.
If your artichoke has really tight leaves, spread them a little bit. You want the next ingredients to go down into the center of the plant through many openings, not run off the edge because the tight packing is waterproof.
Put 1/4 tsp salt on each artichoke. Some of the salt should fall through the gaps in the leaves, most will probably sit on top.
Pour 1 tbsp olive oil onto each salted artichoke. This will start washing the salt into the artichoke.
Squeeze half a lemon onto each salted oiled artichoke. This will wash the salt and oil into the artichoke.
wrap the tinfoil up around the artichoke and twist the top tightly closed, like a Hershey's Kiss. Use a second layer of tin foil if you think it needs it.
Roast in the oven for 1h30m. Remove from oven, let sit for 20m. Unwrap, eat like a normal artichoke but way better.
They're also delicious refrigerated on the next day.
That being said, I made roasted artichokes.
Start (and finish, if you like) with this recipe. Seriously, it's great. Reproducing it here with a few notes for my own records,
Ingredients:
4 whole large artichokes
2 lemons, halved
4 cloves garlic, peeled, left whole
4 tbsp olive oil
1 tsp salt
Instructions:
Preheat the oven to 425.
Saw the base off the artichoke like you normally would when steaming it, then saw off the top 3cm or so of the plant.
Pull out four big squares of tin foil. Stick a few drops of olive oil in the middle of each, and then plop a sawed-off artichoke down in the middle.
Stuff the garlic into the middle of the artichokes. Use lots, it's delicious. Just shove it right down the middle, pushing the soft central leaves apart and out of the way. You want the top of the garlic at or below the sawed-off level of the leaves.
If your artichoke has really tight leaves, spread them a little bit. You want the next ingredients to go down into the center of the plant through many openings, not run off the edge because the tight packing is waterproof.
Put 1/4 tsp salt on each artichoke. Some of the salt should fall through the gaps in the leaves, most will probably sit on top.
Pour 1 tbsp olive oil onto each salted artichoke. This will start washing the salt into the artichoke.
Squeeze half a lemon onto each salted oiled artichoke. This will wash the salt and oil into the artichoke.
wrap the tinfoil up around the artichoke and twist the top tightly closed, like a Hershey's Kiss. Use a second layer of tin foil if you think it needs it.
Roast in the oven for 1h30m. Remove from oven, let sit for 20m. Unwrap, eat like a normal artichoke but way better.
They're also delicious refrigerated on the next day.