Native to warm, Mediterranean climates, the artichoke is actually the bud of a type of thistle. In the United States, most artichokes grow in California. Although artichokes are available in supermarkets year-round, they are freshest and more affordable when the artichokes are harvested between March and May. Nutritionally, artichokes provide generous amounts of potassium as well as folacin, a water-soluble vitamin that promotes formation of red blood cells and healthy cell development.
Step 1
Select artichokes carefully for the best flavor. Choose an artichoke that feels firm and solid. Look for dark, evenly green artichokes with leaves that appear compact, fresh and moist, and avoid those that appear dry.
Step 2
Rinse the artichoke under cool, running water as you scrub it gently with a soft vegetable brush. Use a chef's knife to cut off the top inch of the artichoke, and then cut the stem from the bottom. Pull off the tough outer leaves. Although it isn't required, you can use a pair of clean kitchen shears to snip off the pointy tip of the leaves.
Step 3
Preheat the oven to 425 degrees Fahrenheit.
Step 4
Mix equal parts of red wine vinegar and olive oil or canola oil in a small bowl. Spread the leaves carefully, one leaf at a time while you drizzle the oil and vinegar mixture between the leaves, and then sprinkle the leaves lightly with salt.
Step 5
Wrap the artichoke securely in a double layer of heavy-duty aluminum foil. Pinch the foil together to make a secure packet around the artichoke.
Step 6
Place the foil-wrapped artichoke on the center oven rack. Bake the artichoke for 60 to 80 minutes, depending on the size.
Step 7
Remove the artichoke from the oven and allow it to cool until you can handle it easily. Unwrap the artichoke, and then poke the base with a fork to be sure it's tender. If the artichoke isn't fork-tender, rewrap it and return it to the oven for a few more minutes.
Tips and Warnings
- If you like garlic, place a bit of minced garlic under a few of the artichoke leaves. Add a tangy flavor by squeezing half of a fresh lemon evenly over the artichoke just prior to roasting.
Things You'll Need
- Soft vegetable brush
- Chef's knife
- Kitchen shears (optional)
- Red wine vinegar
- Olive oil or canola oil
- Salt
- Fork
References
- Ocean Mist Farms: Easy Baked Artichokes
- Gourmet Sleuth: Artichokes
- "The New York Times"; Beneath a Prickly Exterior, a Welcome Taste of Spring; Mark Bittman; May 2011
- Texas A&M University Extension: Globe Artichoke
- Ocean Mist Farms: The Amazing Artichoke...Rich Tradition, Spectacular Taste, Superb Nutrition
- Ocean Mist Farms: The First Key Step to Enjoying Artichokes: Proper Selection
- Ohio State University Extension: Folate (Folacin, Folic Acid)
- Edible Paradise; Easy Baked Artichokes; Annaliese Keller
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