I have always been intrigued by artichokes. I've eaten them in salads at restaurants and tried artichoke dip. I knew I liked their roasted, vegetal creaminess but was always too intimidated to make them. Today I'm setting out to show that artichokes can be made simply by a college student with limited time to spare.
- 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
- Preheat your oven to 425 degrees F. Get a rimmed baking sheet and two large pieces of heavy duty aluminum foil ready for roasting.
- 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.
- Rub each down with half of the lime. Squeeze the remaining juice over them.
- Place each artichoke on a piece of foil -- standing on its base.
- Push a clove of garlic into the center pocket and keep pushing until it is inside (half an inch or so).
- 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.
- 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.
- Place on rimmed baking sheet and bake for 1 hour and 20 minutes.
- Let rest in foil for another 15 minutes before serving (in a bowl -- we'd recommend).
-Be cautious eating the outer leaves. Some are tough and swallowing them can painful and they aren't easily digested.
-They don't call it the heart of the artichoke for nothing! The center leaves are softest and most flavorful.