the Trigger-happy housewife

Bringing the constantly fantastic and painfully insane together daily!

Sonya-riffic Artichokes

on October 30, 2012

This happened last night and it will happen again, for it is mouth awesomeness.

Amazingly fresh and seasonal (peak harvest is spring and mid fall) this little dish is a great vegetarian main entree. Imagine a Thanksgiving where each person gets there own small roasted artichoke in the middle of their plate and surrounds it yams, cranberry sauce and all the trimmings of the holiday.

Oven Roasted Artichokes, and it’s so easy it’s stupid.

Ingredients:

  • Artichokes, one medium for each person.
  • large lemon, half per artichoke (more if you are a lemon freak like ME)
  • sea salt
  • seasonings you like
  • whole, peeled garlic cloves – as many as you like
  • Olive oil – if you want. I cut it down to a teaspoon, from the original tablespoon, and I will probably not use it at all next time.

Preheat your oven – 425^ F and tear a large, thick Aluminum foil square per artichoke. If you don’t have heavy duty foil, double up – just saying. Now for the fun: Cut your lemons in half, place on side. Cut the stems right flat with the bum of the ‘choke and then flip and cut about an inch of the head off (inch, inch and a half from the very tip of the leaves. Use the flat side of a half lemon to rub your cut ends on the ‘choke to keep it from browning. Put to the side and prep all of the artichoke in this way. Once you are done take one square of foil, lightly spray your foil so that the artichoke wont stick to it, and place artichoke on it’s butt in the center. Stick a whole garlic clove down the center and garlic cloves (sliced thick longways) into the spaces of the leaves, as many as you like. After you have done that you are going to sprinkle the coarse sea salt (and any other seasoning you want to try) over the top, and if wanted you drizzle the artichoke with oil. Finally, squeeze a half a lemon over the whole thing to wash the toppings into the artichoke – make sure you really get it in there (oh, and this is the part where I am using TWO halves, so a whole, lemon.) Now, fold your little foil square into an air tight baking pocket and pop it onto a baking dish. Repeat as many times as you have to to have all your little artichokes look like alien space pods. Place in the oven and bake away for an hour and a half, that’s right 1 hour and 30 minutes, or 90 minutes… then after it’s done baking take them out of the oven and let them sit (rest) for twenty, 20, you heard read that right, more minutes.

Truthfully, this is nothing to whip up but the real commitment comes in when you consider the time it takes until you get to eat it!!! However, as with so many thing in life, this little dish is worth the wait!!! Every second of it. Not to mention, or to mention seeings as I am mentioning it right now, it makes your house smell so good as it bakes.

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One response to “Sonya-riffic Artichokes

  1. […] garlic stuffed artichoke is SUCH a yummy and filling dish that I blogged up here. It is seriously as good as a stuffed artichoke, but without the bread filling. My artichoke will […]

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