Artichokes are about ready to harvest right now in Southwest gardens. Rather than boil them and lose a lot of flavor – roasting them seals in an added layer of flavor!
serves 2 or 4 – depending
3 fresh artichokes 2 large fresh lemons 2 tablespoons olive oil fresh herbs chopped fine – fresh if possible, use half as much it they are dried. rosemary, thyme, oregano, and a bit of sage coarse or Himalayan sea salt ¼ teaspoon dried peppergrass seed or freshly-cracked black pepper
Preheat oven to 400°F
Slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes.
Remove and discard any small leaves toward the bottoms of the stems.
Rinse the artichokes with water.
Slice the artichokes in half vertically.
Use a spoon to scoop out the fuzzy baby flowers in the middle.
Optional: Use kitchen shears to trim about ¼ inch off the inner pointy tips of the artichoke leaves so that they don’t poke you when you eat them.
Rub a lemon wedge all over the entire surface of each artichoke half to help prevent browning.
Place the artichoke halves in a baking dish or on a baking sheet cut-side-up.
Brush the cut sides of the artichokes evenly with the olive oil.
Fill the cavities evenly with a layer of diced fresh herbs.
Season with salt and peppergrass or pepper.
Flip the artichokes over, so that they are cut-side-down.
Brush the outsides of the artichokes with oil, and season with salt and pepper.
Bake uncovered for 15 minutes.
Then cover the pan (with aluminum foil or lid), and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
When done, drizzle the artichokes with extra lemon juice.
Serve the roasted artichokes warm with your desired dipping sauce.
Dipping Sauce Ideas
Sorry, these are not vegan, unless you use substitutions.
Lemony Melted Butter Sauce: 1 part melted butter, 1 part freshly-squeezed lemon juice, optionally salt and pepper to taste.
Creamy Sauce: Add some Greek yogurt to the lemon butter to make it creamy.
Balsamic Sauce: 1 part melted butter, 1 part balsamic vinegar, mix well
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More cooking and using Southwestern products in Father Kino’s Herbs: Growing and Using Them Today (Tierra del Sol Institute Press). This link is to Amazon and if you buy the book there the Horticulture Therapy non-profit Tierra del Sol Institute will get a few pennies at no additional cost to you.
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