Sooo… it’s been a while. Sorry about that. We’ve been very busy the last few weeks. We celebrated my husband’s birthday in the beginning of April, and since then it’s just been a whirlwind! Needless to say, all our cooking has been quick and easy meals or a lot of going out. But, we’ve still been trying to eat healthier, which means a lot of vegetables!
You know what’s in season right now that I absolutely LOVE??? Artichokes. My uncle has four HUGE plants in his garden and they are just going crazy this year!! So, he gave me a few this week and I wanted to do something special with them. More than just steaming them and eating them with butter. Don’t get me wrong, that’s an excellent way to eat them too. I just wanted something more.
In these situations, I love to browse Pinterest. I found several ideas and settled on the roasted artichokes. They sounded heavenly. And the picture was pretty. So I got to work.
DO YOU KNOW HOW HARD IT IS TO CUT AN ARTICHOKE IN HALF AND CLEAN OUT THE GUTS?!!
That part alone probably took me twenty minutes, for THREE artichokes!! But, please don’t be discouraged. All the effort was so worth it once I figured out the easiest way to scoop out the insides. The trick: use a spoon. Seriously, just stick the spoon in where the heart meets the fuzz and scoop. The tiny useless leaves will come out with it, and then you have a nice hole for your buttery-cheesy, DELICIOUS, filling.
Once you’ve cleaned out the insides, put all your liquid ingredients (and garlic. Lots and lots of garlic) in a baking dish. Set the artichokes in the dish, cut side down. Drizzle them with a little olive oil and sprinkle with half your panko and salt and pepper. over the dish with foil and bake at 400 degrees for 30 minutes. After 30 minutes, flip the artichokes over, sprinkle with the other half of your panko, add some butter and parmesan to each half and recover and bake for another 30 minutes, removing the foil for the last 15 minutes. (This allows your cheese to brown up and be even more delightful). If the leave pull off easily, your artichokes are done. You may need to bake them a few extra minutes just to be on the safe side.
Let them cool for a little while. Melt a little butter into the sauce and serve together. Enjoy with a little wine. Slainte!
Roasted Artichokes with Garlic and Lemon
Adapted from Dash of Savory
- 3-4 whole Artichokes, trimmed and cut in half
- 1 large Lemon, juiced
- 1 – 15oz can Chicken broth (or 2 cups)
- 5-6 cloves Garlic, chopped
- Olive Oil, for drizzling
- 1/2 cup Panko, divided
- Salt and Pepper
- 4 tablespoons Butter, divided
- 1/4 cup Parmesan, grated
Preheat oven to 400 degrees F.
Trim the outer bottom leaves of the artichokes and peel the stems. Cut artichokes in half and use a spoon to scrape out all the little fuzz and little artichoke leaves.
In a baking dish add the lemon juice, chicken stock and garlic. Add the artichoke halves cut side down and drizzle with olive oil. Sprinkle with half the panko and season with salt and pepper. Cover baking dish with foil and place in the oven to roast for 30 minutes.
Remove and turn artichoke halves over so the cut side is up. Sprinkle with remaining panko and season with salt and pepper. Divide butter and parmesan between the cut artichokes. Cover with tin foil and place back in the oven for another 30 minutes. In the last 15 minutes remove the foil and roast the artichokes uncovered. If the leaves pull away from the artichoke easily the artichokes are done.
Place artichokes on a plate and melt in a little more butter into the chicken stock and garlic mixture in the bottom of the baking dish. Serve the sauce with the artichokes and enjoy!