While long-stem artichokes are less common than their stubby brethren, they taste nearly identical. The long stem is simply an extension of the artichoke heart, and can be eaten once peeled and cooked. While there are other methods for cooking artichoke hearts, roasting them in the oven intensifies their naturally rich flavor. Serve roasted long-stem artichokes as an appetizer before a meal or as a side dish to grilled or roasted meats paired with a glass of Gruner Veltliner or another wine that can stand up to the acidity of the vegetable.
Step 1
Rinse the artichokes under cold, clean water from the tap. Pat them dry with clean paper towels.
Step 2
Cut 1 inch straight across from the top of the artichoke with a sharp knife, and rub the top portion with a cut lemon wedge. Discard the top portion, and cut 1 inch from the stem, rubbing it with the same lemon slice to prevent browning.
Step 3
Peel the stem of the artichokes with a potato peeler until it is a uniform light green color.
Step 4
Cut the thorns from the individual artichoke pedals with kitchen scissors.
Step 5
Preheat the oven to 425 degrees Fahrenheit.
Step 6
Brush the artichokes, including the stem with extra virgin olive oil, and sprinkle them with sea salt and freshly ground black pepper to taste.
Step 7
Wrap the bulbous portion of the artichoke tightly with two layers of aluminum foil. Repeat the procedure for the stem, wrapping it separately with two layers of aluminum foil.
Step 8
Place the artichokes in a roasting pan large enough to hold them without overlapping. Bake the artichokes in the oven for one hour without opening the oven door.
Step 9
Remove the artichokes from the roasting with heavy tongs. Allow the artichokes to cool for five minutes before removing the aluminum foil.
Step 10
Slice the artichoke stems into thin portions. Place the artichoke bulbs on a large serving platter along with melted butter and fresh lemon wedges before serving.
Tips and Warnings
- For a richer taste, substitute half of the extra virgin olive oil for melted unsalted butter.
Things You'll Need
- 2 long-stem artichokes
- Paper towels
- Lemon wedge, for rubbing
- Potato peeler
- Kitchen scissors
- Extra virgin olive oil, for brushing
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Aluminum foil
- Roasting pan
- Heavy tongs
- Melted butter, for serving
- Lemon wedges, for garnish
References
- "Best American Side Dishes: A Best Recipe Classic"; John Burgoyne, Carl Tremblay; 2005
- "Martha Stewart's Cooking School"; Martha Stewart; 2008
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