Artichokes are green vegetables with fleshy leaves and a woody stalk. You can eat all of the leaves except the very tips, as well as the tender heart of the artichoke. Artichokes are a good source of fiber as well as vitamin C, vitamin K, folate, magnesium and manganese. Baking makes artichokes tender and brings out their earthy flavor. Bake the artichokes in stock or make a sauce. Either way, your artichokes will be a popular side dish.
Step 1
Preheat the oven to 350 degrees F.
Step 2
Trim the woody stalk off the artichoke. Then, gently peel each leaf back and trim off the pointed tip of the leaf. Carefully cut around the choke, or the cluster of hairy fibers in the center, and pop it out with a spoon. Discard the trimmings.
Step 3
Place the artichokes in the baking dish so their leaves point up.
Step 4
Pour 4 cups of vegetable broth or white wine into the baking dish. The liquid helps to keep the artichokes moist and braises them as they bake.
Step 5
Cover the baking dish with aluminum foil and place it in the oven. Bake the artichokes for 20 minutes if you will be adding a sauce to them, or 30 minutes if you are cooking them plain.
Step 6
Take the artichokes out of the oven after 20 minutes if you are adding a sauce to them. Remove the foil and pour 2 cups of the sauce of your choice over them. A butter sauce or a sauce made from tomatoes works well with artichokes. Re-cover the artichokes and return them to the oven for 10 more minutes, or until they are tender enough to pierce with a fork.
Step 7
Serve the artichokes hot.
Tips and Warnings
- Although some recipes call for boiling the artichokes before baking them, that is not necessary so long as you add enough stock or wine to the pan and cover it.
Things You'll Need
- Knife
- 4 large artichokes
- Spoon
- Baking dish
- 4 cups vegetable stock or white wine
- Aluminum foil
- 2 cups sauce, optional
- Fork
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