Serves: 6
I wanted to try a different vegetable for my Valentine’s Day meal and what better than artichoke which their core is called a heart. It does take some patients to prepare but if done well it truly is a great side dish. For those that don’t know how to eat artichoke here is a cross-section that shows the different parts and what is edible.
Ingredients
6 artichoke
3 lemons
Olive oil
Garlic salt or salt and pepper
12 garlic cloves optional
Shredded parmesan cheese
Directions
Preheat oven 390°F and line baking sheet with aluminum foil
We need to prep the artichoke for baking and we start with cutting off top
The cut off the stem so you have about 1.5 inches remaining
Peel off all the little leaves from the base and any damaged ones
Use kitchen scissors and cut the thorns off of any remaining leaves
Using a sharp knife turn artichoke upside down and peel off a bit of the stem and remove remnants of the leaf bottoms – picture show this
Cut a lemon in half and rub around artichoke to prevent further browning, this happens naturally once you cut an artichoke
Using a spoon, scoop out the choke (fine, fuzzy, hair-like filaments) above the heart (named choke for a reason, they will make you choke)
Lay cleaned artichoke on baking sheet with inside up
Squeeze lemon all over artichoke
Sprinkle with garlic salt or salt and pepper to taste (If you don’t have garlic salt then you can place one garlic cloves later in the steps)
Pour ½ tsp oil on each artichoke and using your hands massage the oil into the artichoke
Slice lemon into ¼ inch slices then cut into four pieces
At this time you can peel your garlic and place one clove into each whole where the choke used to be then top with one piece of lemon
Otherwise just place the lemon piece in the hole, which is what I did as I used garlic salt
Turn over the artichoke so the outer layer faces up
Squeeze more lemon all over the artichoke
Pour a little more olive oil
Season with a little more garlic salt or salt and pepper
Cover with aluminum foil and bake for 30 minutes (I baked for 40 mins and it was a little too much)
Using tongs turn over each artichoke and remove lemon (& garlic) from choke area
Sprinkle with parmesan and cook for five more minutes
Remove and serve on platter
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