Artichokes are usually steamed, but roasting gives them a wonderful flavor - one of the best tastes i have ever had.
This makes the best tasting artichokes you may ever eat, much richer flavor over steamed. Takes bit more effort, but they are so good do not need a dipping sauce. And it is hard to screw this up... do anything with ingredients, except do not leave top off pot and will still be great.
Can do this in a glass, enameled or ceramic casserole, but they come out best in my experience in a iron dutch oven. I have seen several similar roasting receipts, where each artichoke is wrapped in aluminum foil, and that also works well, but this method is faster, less waste and time in Dutch oven.
Cut artichoke tops and stems off (see picture) - save the stems and toss into the pot - can eat with heart. Squeeze lemon juice on cut tops as soon as possible after cut, let juice dribble down between leaves. Cut up onions - these go into pot just to help generate a bit of moisture in hot oven, and you also get tasty caramelized onions as side dish.
Spread the green inner leaves and place two cloves of garlic on either side. an put into pot.
Spray or dribble bit of Olive oil on tops as well as the base of artichokes.
Oil the bottom of the pot and add a bit of wine - about 1/8 inch depth. Have tried white wine not as tasty, the Marsala dry wine gives both the onions and the artichokes a distinctive flavor. Place onions and artichokes in pot, with 4-5 cloves of garlic, pour wine over tops of artichokes. Cover the pot (very important) and place in a 425 degree oven.
It takes about 1 hour 15 minutes to cook large size artichokes. Check every 10-15 minutes and spray oil or add wine as needed, pick leaves and taste. Smaller or medium artichokes may be ready in an hour.
Can start testing by removing leaves and taste after about 45 mins. Serve with onions and optional dipping sauce.
Place artichokes in dutch oven iron pot, pour oive oil over tops and make sure pot has some oil in bottom. Spar oil works well. Add onions and 4-5 cloves garlic and optional wine.
Jkmstevens
Cover and place in 425 degree oven for 1 hour 15 mins. Check every 15-20 minutes add oil wine as needed.
Jkmstevens
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (322g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 216 | ||
Calories from Fat: 66 (31%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 7.3g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 160mg | 6 % | |
Potassium 855.6mg | 23 % | |
Total Carbohydrate 33.7g | 10 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 21.1g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 216
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.