I usually steam, boil artichokes but I tried roasted artichokes at a steakhouse in Northern CA. It was so good. I wanted to replicate it! Found some huge artichokes in a local farmers market there. Clean and wash, then slice in half or quarter. Remove the hairy middle part of the veg. Then mix minced garlic, Tuscan spice herbs mix and a bunch of olive oil. Baste the artichokes, best if the basting goes in between the leaves, place on a sheet pan. Roast, cut side down at 420F for 15 minutes. Then cover with foil and keep roasting for another 15 minutes. I wanted the tops to be crisp, so the last 5 minutes, I took off the foil. Pair with your favorite aioli!
by Sun-moonstars67
5 Comments
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My mom used to make artichokes all the time. I think she either boiled or steamed them. I loved dipping the leaves into garlic butter and scraping off the meat. For some reason I never ate the heart, probably because I was young and the term heart made me uneasy.
Now I buy the hearts and artichokes and use them in other recipes.
I hate artichokes. I hate Brussel sprouts. But.. I’ll admit you made these look pretty good.
Can you eat all of it if roasted? Or are the leaves still too tough.
Where was the restaurant? I am in Northern CA and always like to try new places