I adore artichokes, aka Cynara cardunculus var. scolymus, and fully accept the labor it takes to get to that tasty heart but not the steps that it takes to steam them. What do I do instead? Oven roast! Quick and dirty, delicious.
- Fresh globe artichokes
- Aromatics – any of the following:
- few garlic cloves whole or slivered
- ramps bulbs
- scallion bulbs
- slivers of shallot
- Lemon juice
- ½ a lemon juiced for each artichoke
- 1-2tb your choice of fat
- Sea salt
- Some good pinches
Oven to 400
Lop the top of your artichokes and trim the bottom so they sit flat
Gently slide the aromatics between the leaves
Squeeze the lemon juice over making sure to get between the leaves
Sprinkle with sea salt
Drizzle the fat over and, like the lemon juice and aromatics, make sure to get between the leaves
Wrap in foil and pop into the oven for about an hour or until tender
That’s it! You can still make mayonnaise or melt a compound butter to dip the leaves in but the way this is done you really don’t need to. It’s the perfect package, seasoned, ready to go. The aromatics that you tucked in between are amazing to pop into your mouth. The leaves? Just grip that fleshy tender base between your teeth and away you go.
Most definitely a winner in the hand food category.
Bonus! Never eaten an artichoke and not sure what to do? How about a rad video showing the steps plus dealing with the oh so dreamy artichoke heart: http://www.youtube.com/watch?v=mL4RaoSaHu4
Note: The photo was taken at the same spot for each step but there was, of course, a time lapse in between each snap. Kind of neat to see the light changes!