Saturday, September 15, 2012

Roasted Artichoke

My oh my, do I love artichoke. Artichoke hearts in the jar- yeah yeah they are OK but freshly grilled or roasted? No contest.


I don't have a grill at the moment so roasting it was.

Roasted Artichoke

1 artichoke
3 cloves of garlic
Heavy dash of ground pepper
Heavy dash of garlic powder
Splash of lemon juice
2 tbls white truffle oil
2 tbls olive oil





Method:

Pre-heat the oven to 400°

Cut about an inch of the tip and cut the stem off of the artichoke and boil the artichoke (with some sea salt and olive oil) for 12 minutes.

Carefully cut the artichoke in half lengthwise. Cut the garlic cloves into 9 smaller pieces. Place them on the top of the artichoke (open side up), sprinkle the pepper and garlic over each half, splash the lemon juice and drizzle the oils ;)

Bake for about 45 minutes in casserole dish covered with foil.



No need for a dipping sauce for this one (IMHO) but if you do feel so inclined, I would suggest something mustard-based.


 And definitely...definitely... save the best for last. The heart.


Enjoy ;)

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