An artichoke is actually the bud of a flower that grows on a large plant related to the thistle. Nutritionally, artichokes are rich in dietary fiber, vitamin C and folacin, a B-vitamin that promotes healthy cell growth. Although artichokes are available year round, springtime is peak season. Select firm, solid, tightly closed artichokes and avoid artichokes that are beginning to open, or are turning purple. Prepare versatile artichokes several different ways, including steaming, boiling, stuffing, grilling, or microwaving. Roasting is a simple, flavorful way to prepare artichokes.
Step 1
Fill a bowl with cool water. Hold the artichoke upside-down by the stem and dunk it in the water several times. You can also rinse the artichoke under running water, but dunking helps dislodge grit from the tight leaves.
Step 2
Remove the artichoke stem, using a sharp chef's knife to make the cut at the base of the artichoke. Peel off and discard any tough, fibrous leaves from the bottom of the artichoke.
Step 3
Cut the sharp tip off each leaf, using a pair of clean scissors or kitchen shears.
Step 4
Lay the artichoke on a cutting board. Use your knife to cut off the uppermost 1 to 1 1/2 inches from the artichoke.
Step 5
Preheat your oven to 425 degrees Fahrenheit. Spread the leaves open with your fingers, then drizzle balsamic vinegar or lemon juice and extra virgin olive oil between each leaf. Sprinkle the artichoke with kosher salt or sea salt, then tuck a small amount of minced garlic between the leaves.
Step 6
Place the artichoke on two large sheets of heavy-duty aluminum foil. Bring the foil up and around the artichoke to make a packet, then twist to seal the foil at the top of the artichoke.
Step 7
Place the foil-wrapped artichoke directly on an oven rack. Bake the artichoke for about an hour. Larger artichoke may require up to 1 1/2 hours.
Step 8
Remove the artichoke from the oven and allow it to cool slightly before unwrapping. Transfer the artichoke to a serving platter. Serve the artichoke with fresh lemon wedges.
Tips and Warnings
- To store an artichoke, place the artichoke in a plastic bag, then place it in your refrigerator. Artichokes maintain quality for up to four or five days. Don't wash the artichoke before storage.
Things You'll Need
- Bowl
- Chef's knife
- Clean scissors or kitchen shears
- Cutting board
- Balsamic vinegar or lemon juice
- Extra virgin olive oil
- Kosher salt or sea salt
- Minced garlic
- Heavy-duty aluminum foil
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