Ingredients
Serves 2
- 2 artichokes
- 1 lemon
- 2 Tablespoons extra virgin olive oil
- salt & pepper
- 6 peeled garlic cloves
Directions
Preheat oven to
425 degrees. Cut the bottom stem and top 1/3 off artichoke with a sharp,
serrated knife then use a small paring knife to hollow out and discard inner, lighter
colored center leaves. Spread artichoke leaves out as much as you can then
drizzle with lemon juice from 1/2 lemon and 1 Tablespoon olive oil each. Season
liberally with salt and pepper then stuff 3 peeled garlic cloves in the
hollowed out center of each. Wrap tightly in a large sheet of heavy duty foil
then roast for 60-70 minutes or until very tender and browned.
If you like to
dip your Artichoke leaves in butter or mayo, just remove the roasted garlic
from the center of the choke and crush it in the dipping bowl then stir in the
butter or mayonnaise.
