Whole Roasted Artichokes

 In Aphrodisiac, Appetizers, Gluten Free, Mediterranean, Side Dishes, Vegetarian

What do you do when you have a chunk of free time and too many things to fill it with? I tend to get flustered and restless, then I try to do three things at once which results in none of them getting done and exacerbates the problem.

Sometimes exercise helps and sometimes it doesn’t, sometimes making a list and prioritizing a feasible amount of things to accomplish will help. Other times you need to spend some time doing things you enjoy. For some people it’s crafting or shopping, for me it’s cooking.

Something simple, something that will make you feel warm inside, something that doesn’t require a bunch of dishes and a trip to the grocery store. Artichoke hearts, when done right can be as satisfying as a juicy steak hot off the grill. Artichokes are a great “slow me down
dish. Pulling apart the artichoke leaf by leaf, dunking it in melted butter and finally getting to the best part is like medicine. So pop these in the oven, sit your butt down with your favorite music and prepare to relax.

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Whole Roasted Artichokes

Difficulty: Easy

Yield: 4 Servings
Prep Time: 5 min
Cook Time: 1 hour

Ingredients:

  • 2 Whole Artichokes
  • 8 Small Garlic Cloves
  • 3 Tablespoons Butter
  • 2 Tablespoons Oil
  • Salt to taste
  • Fresh ground Pepper to taste

Directions:

Preheat the oven to 425 Fahrenheit.

Peel the garlic cloves and set aside. Cleanly slice the stems and tops off of the artichokes. You want the artichoke to sit flat on the bottom and be able to access all the layers from the top. Tear off two pieces of aluminum foil large enough to cover the whole artichoke.

Sit each artichoke on its own piece of foil. Pull apart a few of the layers and cram the garlic cloves in between wherever they’ll fit.

Drizzle the oil over the artichokes and then cut the butter into small chunks. Pack the butter pieces around the top of the artichoke. Sprinkle salt and pepper on top of the butter to your taste. As the butter melts, the salt and pepper will get carried down all the leaves of the artichokes.

Wrap the foil tightly around the artichokes leaving no spaces for the steam to escape and place on a baking sheet to catch any dripping butter.

Roast the artichokes for 1 hour and then pierce the bottom with a knife to make sure the insides are tender. Roast longer if needed but an hour was perfect for mine.

Serve with melted butter or hollandaise sauce. Enjoy!

Note: Artichokes may be roasted up to 24 hours ahead of time and kept in the fridge. To reheat, preheat the oven to 350 Fahrenheit and roast for 20-30 minutes.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Aluminum Foil
  • Sheet Pan

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Whole Roasted Artichokes

Difficulty: Easy

Yield: 4 Servings
Prep Time: 5 min
Cook Time: 1 hour

Ingredients:

  • 2 Whole Artichokes
  • 8 Small Garlic Cloves
  • 3 Tablespoons Butter
  • 2 Tablespoons Oil
  • Salt to taste
  • Fresh ground Pepper to taste

Directions:

Preheat the oven to 425 Fahrenheit.

Peel the garlic cloves and set aside. Cleanly slice the stems and tops off of the artichokes. You want the artichoke to sit flat on the bottom and be able to access all the layers from the top. Tear off two pieces of aluminum foil large enough to cover the whole artichoke.

Sit each artichoke on its own piece of foil. Pull apart a few of the layers and cram the garlic cloves in between wherever they’ll fit.

Drizzle the oil over the artichokes and then cut the butter into small chunks. Pack the butter pieces around the top of the artichoke. Sprinkle salt and pepper on top of the butter to your taste. As the butter melts, the salt and pepper will get carried down all the leaves of the artichokes.

Wrap the foil tightly around the artichokes leaving no spaces for the steam to escape and place on a baking sheet to catch any dripping butter.

Roast the artichokes for 1 hour and then pierce the bottom with a knife to make sure the insides are tender. Roast longer if needed but an hour was perfect for mine.

Serve with melted butter or hollandaise sauce. Enjoy!

Note: Artichokes may be roasted up to 24 hours ahead of time and kept in the fridge. To reheat, preheat the oven to 350 Fahrenheit and roast for 20-30 minutes.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Aluminum Foil
  • Sheet Pan

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Whole Roasted Artichokes 4 Servings 2 Whole Artichokes 8 Small Garlic Cloves 3 Tablespoons Butter 2 Tablespoons Oil Salt to taste Fresh ground Pepper to taste
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