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Herbaceous Roasted Artichoke with Garlic and Lemons
Susan Phillips
Read Bio »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…
These beauties 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.
Holy Yum!
Take your raw artichoke and cut it right in half, exposing the inside leaves and choke.
Using a spoon, scoop out the hairy “choke” from the middle.
Place the artichoke halves cut-side up in a baking dish and add several whole cloves of garlic to the pan.
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.
Next, generously drizzle the tops with olive oil.
Add several sprigs of fresh thyme to the dish. Cover with foil and bake for 45 minutes, or until the artichokes are fully cooked.
Allow the artichokes to rest for about 10 minutes out of the oven while you prepare the dipping sauce.
Grab 2 or 3 of the roasted garlic cloves and place into a garlic press.
Press the garlic into a dish of melted butter and fresh chopped thyme.
Somebody help me…
Those roasted garlic cloves nestled in the crevice of that artichoke is almost too much to handle!
Are ya with me?
The leaves should easily pull off the stem. It’s easiest to work from the outside to the inner heart…
Go ahead…dip it in the butter…
…Mmmmmmmmmmmm
It’s the perfect dish for summer entertaining!
Let’s eat!
- 2 artichokes
- 1 whole bulb of garlic (9-10 cloves), outer skins removed
- 1 lemon, cut in half
- Several sprigs of fresh thyme
- 2 T. olive oil
- Salt and Pepper
- 4 T. butter, melted
- Preheat oven to 400.
- 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.
- 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.
- Sprinkle with salt and pepper over the top, cover with heavy foil and place in oven. Roast for 45 minutes.
- Remove from oven and allow to rest while you prep the sauce.
- 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.