Roasted Artichokes for Two

>> Wednesday, October 20, 2010

Stephen loves, loves, loves roasted artichokes. I like them, but am not totally blown away like he is. So, since I do most of the cooking, we don't make them often. When we do, however, we BOTH dive right in -- slurping up every last lemony bite. You see, you can't really eat a roasted artichoke and not get completely covered in the juicy debris.

You just can't. It's part of the fun.

Keeping the preparation simple is key when roasting artichokes. Well, with roasting most vegetables. A little salt, pepper, lemon or lime juice, and olive oil can make the natural flavor blossom. Plus, it's way healthier that way. A win-win.


What you'll need . . .
  • 2 large artichokes (whole)
  • 1 lime, halved
  • 2 large cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoons coarse kosher salt
  • 1 teaspoon black pepper

Method . . .
  1. Preheat your oven to 425 degrees F. Get a rimmed baking sheet and two large pieces of heavy duty aluminum foil ready for roasting.
  2. Cut off the stem of the artichoke (at its base) with a serrated knife. Also cut off one inch off the top of the artichoke, exposing the center a bit.
  3. Rub each down with half of the lime. Squeeze the remaining juice over them.
  4. Place each artichoke on a piece of foil -- standing on its base.
  5. Push a clove of garlic into the center pocket and keep pushing until it is inside (half an inch or so).
  6. Drizzle each with 1 tablespoon of olive oil. Sprinkle each with 1 teaspoon of salt and 1 teaspoon of pepper. Squeeze the other half of the lime juice over the top.
  7. Grab the corners of the aluminum foil and press together on top to tightly seal the artichoke. You don't want any gaps or openings. Use another piece of foil if necessary.
  8. Place on rimmed baking sheet and bake for 1 hour and 20 minutes.
  9. Let rest in foil for another 15 minutes before serving (in a bowl -- we'd recommend).


It's definitely a skill I had to learn. It seems easy enough -- just tear away leaves and eat. But some of those outer leaves are tough. Swallowing them is painful (and not recommended, as I doubt you can easily digest them). We tear off the outer leaves are eat only the bottom/base of them. Really, it reminds me of eating lobster. We just discard the inedible (at least in our option) part after sucking away the good stuff.

Once you get more toward the center, all the leaves will be tender. Go to town on these. They're at the heart. Many people even discard the outer stuff pre-roast and only eat the heart, like in this recipe. What you do is up to you, but we enjoy the base of those outer leaves. Otherwise, it seems wasteful!

What's your favorite vegetable (or other item) to roast? We really started roasting up a storm when we discovered grilled pizza. Toppings just didn't seem to thrill us unless we roasted them before adding them to the mix. Now, we roast EVERYTHING, or so it seems.

Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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