Golden Roasted Artichoke

These oven-roasted artichokes are the perfect balance of tender and crispy. First gently steamed to unlock their delicate flavour, then roasted to golden perfection with garlic and olive oil, they become irresistibly rich and aromatic. Each bite is infused with Mediterranean warmth, making them a comforting yet elegant dish. Whether served as a side, appetizer, or the star of the table, these artichokes bring simple ingredients together in the most delicious way and did I mention they are really fun to eat too.

Ingredients:

• 2 Artichokes

• 1 Tbsp olive oil

• 2 cloves of garlic

• 1 lemon

Instructions:

• Let’s start by cleaning the artichokes— the most labor-intensive yet essential step in preparing this dish. First, trim the stem to about 3 cm. Then, peel it and remove any old or dried leaves around it. Trim the leaves to smooth out the sharp edges. Wash the artichokes thoroughly, making sure to separate the leaves while rinsing to remove any hidden dirt.

• It’s important to note that as soon as air touches the inside of the artichoke, it will begin to brown. To prevent this, keep a bowl of lemon slices nearby, and be sure to squeeze lemon over the artichokes as soon as you cut them open. Cut the artichokes in half and squeeze lemon over both halves. Using a sharp spoon, carefully scoop out the prickly inner choke. Leave the cleaned artichoke halves in the water while you clean the remaining halves.

• Steam the artichokes for 15-30 minutes, or until the inner heart is tender.

TIP: Steamed artichokes freeze wonderfully, making them ready to roast whenever you need them. I usually prepare a large batch and freeze half. Just make sure to let the artichokes cool completely before freezing. When you’re ready, simply thaw them and follow the next steps.

• Preheat the oven to 200°C. Place the artichokes in a large oven dish. Divide the minced garlic evenly inside each artichoke, drizzle with olive oil, and rub it in well, making sure to cover both sides. Roast for 20-30 minutes, turning them halfway through, until golden and slightly crispy.

• Eating these beauties is truly fun! Simply pull off the leaves and bite through the flesh at the edge, discarding the rest of the leaves.