As far as veggies go, the artichoke is one of the most intriguing and fun to eat out there. These veggies are packed with anti-oxides and have a woody, yet sweet flavor that leaves a lasting impression.
There are several ways to prepare it, but roasting is arguably the best way to enjoy an artichoke. Here is a guide on how to properly roast artichokes so as to bring out the crispy texture of the leaves and the delicious flavor of the soft, creamy heart.
You will need some garlic, lemon juice, sea salt and melted butter.
- Begin by rinsing the artichoke with tap water to remove dirt from the leaves, and then dry with a paper towel.
- Trim off about 1/4 inch of the stem, taking care not to slice off some of the heart.
- Trim off 1/4 inch off the top to remove the sharp edges of the leaves and give the veggie a clean look.
- Pull the leaves away from the center to open up the heart. This will give you room for the butter and lemon to penetrate and give your artichoke added flavor.
- Cut the artichoke in half and use a small, sharp knife to cut out the prickly center, including the purple leaves.
Flavoring and roasting
- Begin by laying the artichoke face up on a sheet pan and place a piece of garlic in the space at the center where the prickly leaves were removed.
- Soak the inside with a few tea spoons of lemon juice, and then drizzle the heart with some melted butter.
- Sprinkle some sea salt in and around the vegetable and then repeat all the above steps with the artichoke face down.
- Wrap the artichoke in aluminium foil and place in your oven at 425°F for 40 minutes.
- The roasted veggie should be golden brown in color. Enjoy your veggies while sprinkled with lemon juice and dipped in melted butter.