The Perfect? Artichoke…
Do you eat artichokes? Have you ever not eaten artichokes because they’re such a pain in the ass? If you’re in this category then this may be for you.
Spring is the season for these giants in the veggie world, if you’re used to eating carrots and celery this might not be the next step for you but if you want something that is definitely engaging your pallet and your napkin, Artichokes are a brilliant vegetable to bring to the table.
When I was working back at my old Italian Restaurant, in the early days, my boss told us we were going to put roasted fresh artichokes on the menu and I just rolled my eyes and said good thing I’m not on the salad station. It was one of those things that just really made me annoyed. The tough skins would dull my knives I would constantly get picked with those stupid sharp things on them, they would get black if there wasn’t enough lemon water; it was just so much for such a little thing. But then I ate them and I realized artichokes not from a can have a fresh delicious tender roasted woody flavor and nothing compares. So here I have for you to share in the pain and anguish of artichoke breaking down and roasting. You’ll need a bit of time in the beginning but after that you’ve got it. The simplicity of these beautiful roasted artichokes are where it’s at but its up to you to keep an eye on them. Try one 1st and see if you cooked it though it needs more time or you like them a little softer, play with your food, a little salt pepper olive oil and some garlic powder and they are ready to devour.
Olive Oil Roasted Artichokes
1 large pot of boiling water ½ lemon added and about 1 ½ tablespoons of salt to the water
3 tablespoons best extra virgin olive oil you got
1 pinch of black pepper
1 small pinch of garlic powder
1 large pinch and a half of salt
Now for trimming
With a large sharp knife cut the top of the artichoke about 1/4 to a 1/3 of the way from the top and discard also cut off about 1/4 of a inch from the bottom of the stem so its not dry and hard
Peel off leaves from around the bottom of the stem about 3 levels up to get all those prickly pokers off. If you have a lot all over use some kitchen scissors and snip them. don’t waste all the leaves
Place the artichoke on the board and cut it length wise in ½
Now take a big spoon and place it at the part of the artichoke where the fuzz is and hallow out the purple part and the fuzzy part till their all gone. Discard
Now check that all the dark and fuzzy parts are gone
With a peeler or a paring knife you choose, peel the tough part of the stem away from the flesh and around the bottom part of the artichoke where you peeled the leaves off to make it smooth. lightly as to not break the stems those are a delicious part of the artichoke
Place in boiling lemon water about 10 – 12 minutes till fork tender at the stem depending on your artichoke. I’d say not to walk away from them and to check them at 8 minutes because you don’t want them over cooked they fall apart and are gross. You still want them to have a little bite because you’re going to roast them as well. Keep those things in mind especially if this is your 1st time making these, just watch them. It will definitely vary in time if your artichokes are larger or smaller.
Once you take them out of the water place them in a baking dish but 1st make sure you drain most of the water out of them before you place them in the dish if you find a pool of water left in them drain them in a strainer 1st for about 5 minutes and then place in a baking sheet.
Preheat your oven to 425
Pour olive oil, salt, pepper, and garlic powder over the artichokes and toss till well coated and between the leaves
place the artichokes cut side up 1st and roast in the preheated oven for 8 minutes check and see that the top side is golden if it isn’t then leave them in for about 2-3 minutes then flip them over and roast about 8 minutes on the other side till golden using the same rule for the 1st side
Take out of the oven. If your artichokes haven’t browned well depending on your oven then place them in the broiler for about 1-2 minutes till golden
There you have it Olive Oil roasted Artichokes.
You beat them
Feel good about yourself and then make more
Practice makes perfect, enjoy 🙂
Unrivaledkitch