Easy Garlic Roasted Artichokes

easy-garlic-roasted-artichokes

Welcome back to Sunday Scratchups, your source for recipes from scratch around weekly grocery store matchups. Earlier this week, Caputo’s had artichokes on sale three for $1.00. I rarely buy fresh artichokes, but certainly could not pass that up, right? On the rare occasions I do buy artichokes, I usually just steam them and then we dip the leaves in butter before scraping the artichoke “meat” off the leaves with our handy dandy teeth. This time I wanted to try something a little more flavorful, so found this recipe for roasting whole artichokes on Pinch My Salt and decided to give it a go.

roasted-artichoke-side-view

The verdict? Easy, gorgeous, and delicious! Next time I might try adding some fresh garden herbs for an extra pop of flavor, but these were fantastic as is, sans butter. Plus, this is a really affordable side when your local produce store puts artichokes on sale — the three artichokes cost me $1.00, the garlic was $.19 a while back, and the lemon was from a bag of 6-7 I’d picked up for $1.69 at ALDI, so well under $2.00 to roast all three artichokes. (I see them go on sale at least a couple of times during the summer, so will be keeping an eye out for the next one…)

Easy Garlic Roasted Artichokes

artichokes-ingredients

Ingredients

3 small fresh artichokes
1 small head garlic
1 lemon
Olive oil
Kosher salt

Directions

cut-artichoke

Using a large serrated knife, cut about 1/4-1/3 off the top of each artichoke, then flip them over and cut off the stems. Aren’t they just beautiful inside? You don’t see this when steaming a whole one!

smiling-cut-artichokes

Without the stems, they sit flat nicely. Peel your garlic cloves, then use your fingers to spread out and separate the artichoke leaves slightly. Shove about four garlic cloves in between the leaves of each artichoke, cutting them in half to fit if you have small artichokes and large garlic.

artichokes-in-foil

Now cut yourself three pieces of foil, each big enough to wrap around an artichoke. Drizzle a little olive oil in the center of each sheet, then place  an artichoke stem side down on each sheet. Drizzle each artichoke with fresh lemon juice (I used 1/4 of the lemon on each) and olive oil, then sprinkle with a little Kosher salt. Wrap the foil around each artichoke, place in a baking pan, and bake at 425 for one hour.

foil-roasted-artichoke

Unwrap to reveal your roasted artichoke in all its glory! Eat the garlic first, because it is irresistible, and then enjoy your perfectly roasted artichoke — yes, you still have to scrape the meat off the leaves with your handy dandy teeth, but it’s SO good.

How easy was that?

roasted-artichoke-separated-petals

You’ll know it’s done if the leaves pull out easily and your artichokes are nicely browned. Easy Garlic Roasted Artichokes are almost as easy as steaming, and much more flavorful, not to mention pretty — I vow never to steam them again!

roasted-artichoke-separated-petals-2

(Although Easy Garlic Roasted Artichokes are naturally dairy and gluten free, Junior High Guy wanted nothing to do with them — nor did his brother. All the more for us grown-ups, then…)

Easy print version

Easy Garlic Roasted Artichokes
 
Author:
Recipe type: side
Ingredients
  • 3 small fresh artichokes
  • 1 small head garlic
  • 1 lemon
  • Olive oil
  • Kosher salt
Instructions
  1. Using a serrated knife, cut about ¼-1/3 off the top of each artichoke, then flip them over and cut off the stems.
  2. Peel your garlic cloves, then use your fingers to spread out and separate the artichoke leaves slightly.
  3. Shove about four garlic cloves in between the leaves of each artichoke, cutting them in half to fit if you have small artichokes and large garlic.
  4. Now cut yourself three pieces of foil, each big enough to wrap around an artichoke.
  5. Drizzle a little olive oil in the center of each sheet, then place  an artichoke stem side down on each sheet.
  6. Drizzle each artichoke with fresh lemon juice (I used ¼ of the lemon on each) and olive oil, then sprinkle with a little Kosher salt.
  7. Wrap the foil around each artichoke, place in a baking pan, and bake at 425 for one hour.
  8. Unwrap to reveal your roasted artichoke in all its glory!

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Comments

  1. Jane says

    Is that the olive oil you got from Ultras last sale? I got the yellow bottle, but I see your bottle says “Special Edition” Whoa….and I thought mine was very good, possibly the best tasting EVOO I’ve ever had. I just used some in a pasta primavera dish and noticed how much more fragrant this oil is from others. I think the last kind I bought was from Sams Club or Walmart in the huge jugs but now I’m rethinking EVOO. This Goya is fabulous!

  2. Kari O. says

    I will most definitely try this! I really suck at steaming artichokes and every time burn them and/or scorch the pot. Keeping water boiled is tough. I don’t have the patience. lol

  3. Outlander says

    I never cooked artichokes (or eaten them for that matter), but I did see on TV once how people from some famous restaurant cooked them.
    Start preparing the same as you, cutting the top off, but then spread the leaves as much as you can without braking it up. Top with Italian seasoned bread crumbs (or make any mixture of seasoning you like in the bread crumbs), stuff the crumb mixture in between the leaves, drizzle with a bit of EVOO and bake.
    Looked good. :)

  4. Outlander says

    I bought 3 yesterday at Caputo’s. They were pretty big, 2/$1. I’ll try this now.
    P.S. I found beautiful, brand new, blue salt and pepper shakers at Goodwill for $0.49 each. They would go great with your Goodwill containers. :)

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