The best roasted artichokes

The best roasted artichokes

Based on 30 ratings
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Julie Myers

Julie Myers

Community member

www.instagram.com/julie.e.myers
"Artichokes are truly delicious, especially when they are prepared like we did in this recipe. We braised them in their own juice and each flavor here got to be the star of the show. Only thing we needed to take these roasted artichokes a step further was: Preparing them Italian Style. Perfect for everything to come together and present the maximum flavor."
Difficulty
Easy 👌
Preparation
15 min
Baking
60 min
Resting
0 min

Ingredients

2Servings
MetricImperial
2
artichokes
4 cloves
garlic
120 ml
olive oil
120 ml
white wine
¾ tbsp
dried oregano
1 tsp
chili flakes
salt
pepper

Utensils

oven, cutting board, knife, baking dish, liquid measuring cup (large), whisk, aluminum foil

Nutrition per serving

Cal630
Fat57 g
Protein6 g
Carb22 g

  • Step 1/3

    Preheat oven to 260°C/500°F. Cut off stems and top one-third of the artichokes. Gently pull leaves apart to open up the artichokes. Peel and crush garlic. Transfer artichokes to a large baking dish.
    • 2 artichokes
    • 4 cloves garlic
    • oven
    • cutting board
    • knife
    • baking dish

    Preheat oven to 260°C/500°F. Cut off stems and top one-third of the artichokes. Gently pull leaves apart to open up the artichokes. Peel and crush garlic. Transfer artichokes to a large baking dish.

  • Step 2/3

    In a large measuring cup, whisk together oil, wine, oregano, chili flakes, crushed garlic, and salt and pepper to taste. Pour mixture over each artichoke, making sure that is goes between all of the leaves. Cover with aluminum foil and bake for approx. 45 min.
    • 120 ml olive oil
    • 120 ml white wine
    • ¾ tbsp dried oregano
    • 1 tsp chili flakes
    • salt
    • pepper
    • liquid measuring cup (large)
    • whisk
    • aluminum foil

    In a large measuring cup, whisk together oil, wine, oregano, chili flakes, crushed garlic, and salt and pepper to taste. Pour mixture over each artichoke, making sure that is goes between all of the leaves. Cover with aluminum foil and bake for approx. 45 min.

  • Step 3/3

    Uncover and bake for approx. 10—15 more min., or until until well-browned and tender, periodically basting the artichokes with their juices during baking. Let cool slightly before serving along with pan juices.

    Uncover and bake for approx. 10—15 more min., or until until well-browned and tender, periodically basting the artichokes with their juices during baking. Let cool slightly before serving along with pan juices.

  • Enjoy your meal!

    The best roasted artichokes
FAQ

Start by cutting or breaking the stem of the artichoke. Remove the tough outer leaves. Finally cut the top third of the artichoke with a sharp knife. Rub the cut surfaces with lemon juice to prevent them from browning.

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