Garlicky roasted artichokes are easy to make and are full of flavor! Pair them with a simple lemon aioli and an herb rubbed pork tenderloin for the perfect week night meal!
Artichokes are kind of mysterious vegetables. It makes one wonder who saw these spiked thistle like blossoms and thought, “These leaves look delicious!”
I mean, who figured out that by cooking, either by boiling or roasting, these tough green vegetables, one could scrape their teeth over the softened leaf and enjoy the delectable and fun experience?
Then, of course we come to the heart that is covered in a white furry choke inducing protective layer. You scrape it all aside, but wonder who decided that what lay underneath it is the best part of the artichoke?! Whoever it was, was a genius!
The Legend of the Artichoke
Zeus (yes, the Greek God) spotted a beautiful mortal girl named Cynara while visiting his brother Poseidon.
Side-note: wasn’t Zeus married?! What is up with men (especially Gods) having their cake and eating it too?!
Anyway, back to the story, Zeus decided to “seduce” Cynara and make her a goddess so that he could have his way with her. Well, Cynara was so homesick that she decided to sneak back to the mortal world to see her mother. When Zeus found out, he decided to be the egotistical ass that he was, and throw her back to Earth as an artichoke plant.
After that, ancient Greek, Roman, and Arab cultures found Cynara, and apparently thought the artichoke was an aphrodisiac…although, I am unsure about that one…have you ever smelled the gas of a husband who eats these? From one wife to another, go get him some Beano before dinner.
I guess that part is Cynara’s revenge. “No, honey, there will be none of that for you, tonight!” 😂
Want to read about the actual history of the artichoke? Check it out –> here.
Onto the garlicky roasted artichokes recipe!!
All you do is trim the spiked end of the artichoke leaves, wash them, then fill the leaves with fresh garlic slices. Drizzle some olive oil over the artichokes and then sprinkle with kosher or sea salt, wrap them tightly in foil and bake them at 450 degrees F for about an hour. When the leaves pull off easily, you know that they are done. Smaller artichokes may take less time while larger ones may require more time.
Serve your roasted artichokes with a lemon aioli and enjoy!!
- 4 large artichokes
- 8 large cloves of garlic, sliced
- 4 t kosher salt or sea salt
- 4 T extra virgin olive oil
- 3/4 cup of mayonnaise
- 2 cloves of garlic, finely chopped
- 2 T fresh lemon juice, plus zest of the lemon
- 1/4 t Paprika
- Trim the spiked end of the leaf, wash them, and set them on a large piece of foil.
- Fill the leaves with fresh garlic slices. About two garlic cloves per artichoke.
- Drizzle some olive oil over them and then sprinkle with kosher salt
- Wrap them tightly in the foil and bake them at 450 degrees F for about an hour. When the leaves pull off easily, you know that they are done. Small-medium artichokes should be checked after 45-50 minutes and larger ones may take a little longer.
- Combine all of the ingredients in a bowl, and mix well. Serve each artichoke with a portion of the aioli.
BEFORE YOU LEAVE, BE SURE TO CHECK OUT THESE OTHER RECIPES THAT WILL ROCK YOUR SOCKS OFF!