whole roasted artichoke


Here's another one on my list that I've never prepared. I love eating artichokes but I have to admit, I've always feared making it. Its got thorns and the prickly choke, just seems like a very dangerous vegetable to handle. My husband recently took me out to dinner at Houston's where we had an amazing grilled artichoke appetizer. The following weekend, we spotted some at the local farmer's market and that's when I decided to be brave and buy some.

Back at home, it had no idea what to do with them, even though I have watched professional chefs prepare them on television. It's really not that easy when you're an ordinary home cook. I battled these little suckers with cooking shears, two different knives, and even a spoon before I got to its heart. Phew. I don't think I'll be making these at home again... anytime soon.

whole roasted artichokes

  • whole artichokes
  • salt
  • pepper
  • lemon
  • olive oil
  1. preheat oven to 400 degrees F. cut off 1-2 inches from the top. remove the tough outer leaves of the artichoke. open up the center and remove the fuzzy choke. 
  2. drizzle generously with lemon juice and olive oil. season with salt and pepper to taste.
  3. place upside down on baking sheet and bake for 35-40 minutes. 

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