Roasted Artichokes

"Different twist to traditional steaming."
 
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photo by Sackville photo by Sackville
photo by Sackville
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Rinse artichokes.
  • Cut off 1/4 of the artichoke and trim leaf tips. Cut in half.
  • Mix all ingredients and pour over chokes.
  • Cook in 400 degree oven until done. I don't wrap in foil, but see that reviewers have and I'm sure it speeds up the cooking time. Cooking time really varies. It depends on the size and age of the artichoke. You just have to check. I usually serve these at room temp with a mayo-curry sauce.

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Reviews

  1. 3boys1girlmama
    This was soooooo good. I cut my artichoke in half like the picture and wrapped each half in foil. I noticed 30 minutes was not enough time, so I put it in for another 15 minutes and it was perfection. This was my first time trying to do artichokes myself, and I am going to run out and buy more to try again! Yum!
     
  2. Maeven6
    I did these and will upload pictures eventually but I didn't see a container for them and the foil in the picture wasn't mentioned so I put them in my roaster. I also simply used my infused oil with sprinkles of balsamic vinegar and cloves and herbs over the top. Great basic recipe and totally beats steamed or boiled.
     
  3. BurtonFanatic
    I'm going to try these again, but maybe I'll make more sauce for after the artichoke is done cooking. I doubled the sauce recipe and there still seemed to be a lack of sauce. I cooked the artichokes at 500 for 25 minutes wrapped in foil. Thanks for the post.
     
  4. Amorous One
    Thanks Vicki for this awesome artichoke recipe! The flavor is superb. Wrapped in foil and baked for 50 minutes ... dipped in butter,just perfect. P.S. I also live in AZ.
     
  5. Marty in Minnesota
    I covered these artichokes loosely in foil, and roasted them for 30 minutes at 425 degrees. It was the first time I ever cooked artichokes. I don't know if the quality of the chokes I used was poor, or what, but cooking and eating artichokes this evening was much ado about nothing. Although the flavor--what there was of it--was fine, I would not make this recipe again.
     
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RECIPE SUBMITTED BY

I live in the Phoenix area where the sun always shines. I love to cook and garden. I am a "gadget freak" and seem to buy every cooking tool that comes on the market. Currently, I'm playing with pressure cooker cuisine. If I could take a month off, I'd go to Italy and go to 3-4 different cooking schools. My favorite cookbook is "The New Professional Chef" by the Culinary Institute of America. The dog in the photo is Scout, who just happens to be the best dog in the world.
 
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