Artichokes are one of my family’s favorite vegetable side dishes – especially when I roast an artichoke!
My kids will gobble up an entire artichoke and still beg for more – never fail!
The reason they love artichokes so much is because I roast them. When you roast an artichoke, as opposed to steaming an artichoke, the roasting brings out a nutty flavor and caramelizes the artichoke so it’s salty and sweet at the same time.
For years I had no clue how to prepare an artichoke… I kinda fumbled through it. That all changed when I read an article that showed me this amazing roasting technique and was able to create these kinda amazing artichokes!
If you follow these step-by-step instructions about how to roast an artichoke, you’ll never go back to cooking or even eating artichokes any other way!
The first step is to remove the top third of the artichoke – you will want to use a sharp knife to do this. This technique really opens up the artichoke and gets rid of the sharp leafy edges.
Next, you’ll want to place the artichoke in a piece of heavy duty foil. Before sealing the foil tightly, add a drizzle of avocado oil (or other vegetable oil) and seasonings. I personally enjoy a sprinkle of Wildtree’s Rancher Steak Rub (which you can purchase from my friend Andrea here). Seal the artichoke tightly in foil. It will steam and cook in the foil.
Place the wrapped artichokes on a baking sheet in your 400 degree oven for about an hour. If your artichokes are on the large side, you may want to add a few more minutes and if they are small, check them out at 45 minutes. Beware of steam when you open them! To test for doneness, pull out a leaf. If it comes out easily, it’s ready. If it’s tough, wrap it back up and give it another 10-15 minutes.
Remove artichoke from the foil and enjoy. Look at these delicious roasted artichokes!!
Roasted Artichokes
October 14, 2014
Roasting your artichoke brings out so much flavor - you won't prepare your artichokes any other way after following this method. Artichokes are superfoods – so enjoy them whenever they’re in season.
- Prep: 20 mins
- Cook: 1 hr
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20 mins
1 hr
1 hr 20 mins
- Yields: 1 artichoke
Directions
Prepare your alumni foil. Tear off enough foil so that it will wrap the artichoke completely. Set aside.
Rinse your artichokes under cold water to wash off dirt.
Using a sharp knife and sturdy cutting board, cut off the top third of the artichoke (see picture). You want to expose the inside of the artichoke and remove the prickly parts.
Set artichoke in middle of piece of heavy-duty foil but do not seal.
Drizzle oil and seasonings of choice on top of the artichoke.
Wrap the foil around the artichoke to seal it entirely and trap in the steam as it cooks.
Place individually wrapped artichoke(s) on a foil lined baking sheet and place in hot oven.
Roast for about 1 hour or until soft. You can test for doneness by carefully opening the top of the foil (be careful, steam will rush out) and gently pulling on a leaf. If the leaf comes off easily, it's done!
Remember the steam is very hot when opening your tinfoil packets - be careful! Enjoy with a side of melted butter or they taste delicious without any dip too!
Most people serve artichokes along with a side of butter or some sort of aioli; however, when when you roast an artichoke with an oil drizzle and other seasonings, they are already full of flavor without the need for butter – or the added mess and calories.
