Author: radish*rose, adapted from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes
Prep time:
Cook time:
Total time:
Serves: 2
Equipment: Small casserole dish, aluminum foil.
Ingredients
2 artichokes
Olive oil
Fine sea salt
Freshly ground pepper
Method
Get ready: Adjust oven rack to middle position and preheat oven to 475 F. Grease a small casserole dish well with olive oil.
Prep the artichokes: Wash artichokes, then strip off any small, hard leaves from the first couple of layers. Trim the stems down to about 1" long. Using a sharp chef's knife, cut the top ¼ of the artichoke completely off. If you like, use a pair of kitchen shears to trim each leaf's sharp point off (this is optional, but makes eating them more pleasant).
De-choke the artichokes: Cut one artichoke in half lengthwise (top to bottom), then use a small paring knife to cut just along the base of the choke (fluffy part in the middle). Don't cut all the way through - just ¼" in or so, enough to loosen the choke. Scrape the fluffy choke and small purple-tipped leaves out using a teaspoon (I like to use a grapefruit spoon with serrated teeth). Repeat with the other half.
Season 'em: Place the two halves of the artichoke you're working with cut side up in your prepared casserole. Drizzle each half with olive oil and sprinkle with salt & pepper. Now, using your hands, work the olive oil, salt, and pepper in between the leaves so the whole artichoke half is oiled and seasoned. Place cut side down in the casserole, and repeat with the other half. Now repeat de-choking and seasoning with the second artichoke. When you're done, you will have four artichoke halves cut-side-down in your casserole.
Roast 'em: Cover the casserole tightly with aluminum foil, and roast for 25-30 minutes, until cut sides start to brown and both the stems and the leaves are tender. To serve, place each one in a bowl, and provide an empty bowl to hold discarded leaves. Squeeze a lemon over them if you like. Enjoy!
Recipe by radish*rose at http://radishrose.net/2015/03/22/simple-roasted-artichokes/