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How to Bake (& Eat) Artichokes


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 2-3 servings 1x

Description

These oven-baked artichokes are a flavorful spring side dish!


Scale

Ingredients

  • 2 whole artichokes
  • Juice of one lemon (plus lemon slices for garnish)
  • 56 cloves of garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • 3 tbsp avocado oil
  • Optional- melted ghee for dipping (omit for AIP)

Instructions

  1. Preheat the oven to 400 F and prepare a casserole dish (see notes about having a lid or something to cover the dish) and very lightly grease with oil.
  2. Prepare the artichokes by cleaning well, and using a sharp knife to slice off the pointed top of the artichoke. Slice any excess off of the stem on the bottom of the artichoke, only leaving a short base. Remove the hard, short leaves at the base of the artichoke by simply pulling them off. There should only be 3-5 of these or so. Using kitchen scissors, snip the pointed tops off of each leaf, being careful as these can be sharp. Slice the artichoke in half vertically. Use a spoon to scoop out the fuzzy part of the inside of the artichoke. Brush the artichoke with lemon juice to prevent browning.
  3. Place the artichoke leaf side down, and heart side up in the casserole dish. Fill the hearts with the garlic cloves and generously add about half of the salt and pepper and half of the oil.
  4. Carefully flip the artichokes (using your fingers to hold the garlic under the artichoke as best as you can) leaf side up and add the rest of the salt, pepper, and oil.
  5. Bake in the oven for 20 minutes uncovered.
  6. Remove from the oven and cover the casserole dish and bake for another 20-25 minutes or until the leaves easily pull from the artichoke.
  7. Allow cooling slightly before using a spoon to flip the artichokes.
  8. Garnish with lemon wedges and serve with optional melted ghee.
  9. To eat the artichokes, pull off the leaves, dip in optional ghee and slide your teeth over the base. Repeat with all of the leaves until you get to the heart, which you can also enjoy with ghee.

Notes

I do not like using aluminum foil in cooking. Aluminum leaches into food and it’s just not ideal. However, if you’re okay with using it for one dish here and that’s what you have, it does work for recipes like this. You can also use something like a lid over a casserole dish to create the same steam effect that the foil does.

[tasty-recipe id="8045"]
  • Category: Sides
  • Method: baked
  • Cuisine: Global