Roasted Whole Artichokes
Author: Nicole
Ingredients
  • 2 large whole artichokes
  • 1-2 lemons
  • 2-3 tablespoons olive oil
  • 4-6 garlic cloves, pealed
  • Sea salt
  • Special equipment: heavy duty aluminum foil
Instructions
  1. Preheat oven to 425°F.
  2. Slice off the top third of the artichoke.
  3. Cut the stem off right at the base of the artichoke. If more than an inch long, cut the stem into halves or quarters, lengthwise.
  4. Tear off a large piece of heavy duty aluminum foil, smear it with olive oil and place the artichoke on center of foil. Open up the leaves a bit using your fingers. Place garlic cloves on top of artichoke. Sprinkle with salt, squeeze half a lemon and drizzle a bit more olive oil on top.
  5. Once prepared, wrap foil tightly around the artichoke, sealing it well.
  6. Repeat with as many artichokes as you are cooking. Make a separate packet for cut stems with salt, lemon and olive oil.
  7. Place wrapped artichokes (and stem pack) on a baking sheet lined with a piece of aluminum foil (oil may leak out of artichoke packages).
  8. Cook artichokes until leaves are tender and garlic is very soft.
  9. Cooking times: ~90 minutes for large artichokes (small ~60 minutes, medium ~75 minutes and jumbo ~105 minutes)
  10. Once done, remove artichokes from oven and let sit until cool enough to handle. Smear the garlic over the artichokes. Enjoy the leaves first and then the heart (bottom of the artichoke).
Notes
- Increase recipe as needed. - You can always add more garlic cloves.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-whole-artichokes/