I'm so happy artichokes are back in season! They are my favorite veggie indulgence in the Spring and Summer months. My family and I have been known to steam up a batch and rip off the leaves as fast as our fingers can move, dipping each savory bite into a bowl of garlic-lemon butter. Some cooks feel because of the careful preperation involved, artichokes are too much hassle to prepare at home. If you've never tried to cook an artichoke at home, this post will give you easy step-by-step instructions to take out any intimidation you feel. And for the advanced cooks out there, here is just another delicious way to prepare a great appetizer or side dish with a beautiful presentation you may not have tried before. Either way, your efforts will be worth it. not only in flavor, but in nutrition as well. Artichokes are a good source of folate, dietary fiber, and vitamins C and K. Artichokes are also full of antioxidants; they come in at number 7 on the USDA's top 20 antioxidant-rich foods list. So even drowned in butter, you can still feel good about your indulgence.
According to greek legend, the artichoke was created when the god Zeus turned the object of his affection, a beautiful woman named Cynara into a thistle after she rejected him. The story goes; while Zeus was visiting his brother Poseidon, his eyes fell upon Cynara. He was instantly infatuated with her. And in true Zeus nature, he seduced her and decided to make her a goddess so she could live closer to his home in Olympia. Cynara was flattered of course, and accepted. Now Zeus could have his affairs conveniently while his wife Hera was away from Olympia. Cynara became homesick and missed her mother terribly. She snuck back to Earth for a quick visit with her mother. When she returned, Zeus was enraged over her "betrayal". In his anger he threw her back to Earth and transformed her into a thistle, which is today the artichoke that we know and love.
I bought a pack of 4 medium sized artichokes at Trader Joe's. Once halved, they fit perfectly into my baking dish. If you are using large artichokes, only use 3, but keep the ingredient ratios the same. Slice off the very top of the artichokes to remove most of the thorns. Trim the stem, leaving 1/2" and cut in half as shown above.
Use a paring knife to remove the dark purple inner leaves and fiber strands. The leaves are very sharp, so be careful to not poke your fingers. Cut right along the edge of the fibers to leave the tender meat (heart) in tact. The heart is the tasty good stuff that makes all the prep work worth it! Rinse each half under cold water, once the centers are removed to clean off any remaining small fibers or sharp leaves.
Line up the halves in a large, glass baking dish. Drizzle lightly with olive oil and sprinkle with chopped garlic and 1/2 cube of melted butter, making sure to really soak the center and inner leaves. Squeeze half of a lemon over the top and sprinkle with garlic salt and lemon pepper.
Spread the parmesan and breadcrumb mixture evenly over the center of each choke.
Cover with foil and bake at 425 degrees for 25-30 minutes, remove foil and broil on low for an additional 5, or until golden brown on top. I used convect roast at 400 degrees for 20 minutes and then proceeded to broil. If you're unsure if they are done, carefully poke a paring knife into the heart. If it gives with little resistance, they are done. Do not overcook, there should be some slight firmness. Think Al Dente pasta, you don't want them to end up mushy.
Plate and serve with a lemon garnish and the lemon-garlic butter. You may drizzle the butter over the top, or serve on the side for dipping. I prefer drowning each morsel in butter. If I'm going to have butter, I'm going to mean it. :)
Ingredients:
4 medium artichokes, prepped and halved
2 large lemons, halved. Reserve 1/2 for garnish
1 cube of butter, 1/2 to drizzle and 1/2 for the sauce (I never said this was low fat, live a little!)
4 T. minced garlic (reserve 2 T. for the butter sauce)
2 T. olive oil
1/2 ts. lemon pepper
1/2 ts. of garlic salt
Mixture for topping:
1/2 C. Italian bread crumbs
1/2 C grated parmesan cheese
Dipping sauce:
(prepare while artichokes are roasting)
1/2 cube of butter
2 T. of minced garlic
The juice of one lemon
Place the above in a tall tempered glass jar (prevent spill over) and microwave for 30 seconds, or until butter is melted. Carefully remove, as the glass will be very hot. Place in a small ramekin to serve the sauce on the side, once cooled.
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