Roasted artichokes are more complicated to eat than they are to make! (Don't worry, I give instructions on how to eat them below)
If you're really looking to wow someone at your next dinner party, these are a fancy looking side dish that you can prepare ahead of time so that all you have to do is pop them in the oven and you can go mingle with your guests.
I always find myself craving artichokes during warm, rainy weather. It is not a coincidence then, that artichokes are a great food to eat if you are recovering from mold exposure or yeast overgrowth.
Roasted Lemon Garlic Artichokes
Prep time: 20 minutes
Cook time: 50-60 minutes
Preheat oven to 450 degrees.
Prepare 4 squares of aluminum foil (enough to generously cover each artichoke), and 4 squares of parchment (enough to cover the base of the artichoke). Lay the aluminum foil squares out and place the parchment paper square in the middle of each.
Rinse off the artichokes. Cut off the stem and the tip, and spread out the petals. Place on the prepared aluminum foil/parchment papers.
Add 2 garlic cloves to the center of each artichoke. Evenly pour the lemon juice onto the center of each artichoke. Sprinkle 1/8 tsp salt and a few shakes of pepper (it really depends on how much pepper you want, if any) on each artichoke. Top the center of each artichoke with 1 tbsp of butter or ghee each.
Wrap each artichoke in aluminum foil. Place in a glass baking dish.
Roast for 50-60 minutes.
How do you eat these things?
You may choose to discard the outer leaves, or just scrape off the meat with your tongue. For the softer petals, you can eat the whole thing. Some people like to dip their petals in butter or mayo, but I do not do that because mine is already covered in butter or ghee :-) When you get to the center, scrape off the fuzzy part with a spoon, but be sure to eat the delicious, buttery heart base.
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