Roast Artichokes, a road test of a recipe

One of the wonders of the internet is the recipes available. So when you encounter a vegetable that you have seen but never cooked, a simple search will find an enormous number of recipes. The original prompt was an SBS program on Croatian cuisine Stuffed_artichoke_(punjeni_articoke) . I saw the artichokes at the PCYC markets in Toowoomba and the price was right for a test. The artichokes were sold with stems, which is normally a good hint that some people like the stems. So my initial search was just for recipes. I then refined my search by adding stems and the simple roasting recipe by John Mitzewich Roast Artichokes Recipe. came up. The first reason for choosing John’s recipe is because steaming for 45 minutes for me is normally equivalent to boiling dry and you have start somewhere and the second reason was that I had all the necessary ingredients.

From John.

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

  • 4 whole large artichokes
  • 2 lemons, halved
  • 4 cloves garlic, peeled, left whole
  • 4 tbsp olive oil
  • 1 tsp salt

Preparation:

Using a serrated knife, cut off the stem of the artichoke where it meets the base. Turn the artichoke around and cut off 1-inch of the top. Quickly rub each artichoke with a cut lemon so they don’t discolour. 

Tear off 4 large square pieces of heavy-duty foil. Rub a few drops of olive oil on the foil and place an artichoke stem side down. Stick a clove of garlic into the center and push down an inch or so. Sprinkle over 1/4 tsp of salt. Drizzle 1 tbsp olive oil over the top. Finish by squeezing the half lemon over the top. The lemon juice will “wash” the salt and olive down in between the leaves. Gather up the corners of the foil and press together on top to tightly seal the artichoke (like a chocolate kiss). You can wrap in a second piece of foil if you don’t think you have a tight enough seal. 

Repeat with the other artichokes. Pan in a roasting pan and bake at 425 degrees F. for 1 hour and 30 minutes. Let rest for 20 minutes before unwrapping and serving. Can be eaten hot, warm, or chilled.

My results

My artichokes were a bit on the small side. This meant I only used half a clove of garlic in each globe and I fear they were a little over cooked. Since the only palate I have to please is mineand I thoroughly enjoyed the slightly aniseed after-taste, this is a definite red hot go for a repeat except four artichokes aren’t enough.

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