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Artichokes are best stored in a dry plastic bag in the refrigerator, for up to a week if
purchased fresh. Roasted artichokes are delicious, easy to prepare, and infuse a lot of flavor during the cooking process but you may also want to experiment with steaming, boiling, and grilling — there are so many methods to choose from!
Serves: 4
Prep time: 20 minutes
Cook time: 75 minutes
Ingredients:
- 2 artichokes
- 4 tablespoons olive oil
- 2-4 cloves garlic
- 1 lemon
- Salt
Preheat the oven to 425°F.
Cut off the stem and tip of each artichoke.
Gently separate leaves so the artichoke splays open slightly, this will help the seasoning spread evenly.
Squeeze half of a lemon evenly over each artichoke (using a whole lemon between both artichokes). Drizzle 1-2 tablespoons of olive oil over each artichoke and season liberally with sea salt. Put garlic cloves in the center of the artichoke.
Set each artichoke on a piece of foil. Drizzle any liquid that dripped onto the plate back onto the artichokes. Wrap the artichoke tightly in the foil and set on a baking sheet.
Roast the artichokes for 75 minutes. Let them cool for 10 minutes, and when they are safe to handle, unwrap and enjoy immediately. You can serve the artichokes on their own, with melted ghee, or with the homemade garlic aioli recipe below.
Homemade Aioli (not Cleanse-friendly)
- 1 egg
- 1⁄2 lemon
- 1-2 cloves garlic
- Pinch of sea salt
- Cayenne pepper to taste
- 1 cup olive oil
Add all ingredients except olive oil to a blender. Start the blender on low, and slowly bring to medium. Add the olive oil about a tablespoon at a time, while the ingredients continue to mix. After about a minute the ingredients will emulsify, forming a delicious aioli, perfect for dipping.
Recipe and photography by Kaitlyn Noble
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