1-2 artichokes, rinsed and trimmed
1 whole lemon (cut in half)
4 cloves garlic
2 Tbsp. olive oil
Sea salt to taste
4 sheets of heavy duty foil wrap
1) Cut off the tips of the leaves: If the artichokes have little thorns on the ends of their leaves, take kitchen scissors and cut off the tips. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke. But snipping them off will make the artichokes easier to handle.
2) Slice off the top of the artichoke: Slice about 3/4 inch to an inch off the tip of the artichoke. A serrated bread knife works great for this.
Preheat oven to 425°F. Squeeze ½ a lemon on the top of each trimmed artichoke. Drizzle each artichoke with 1 tbsp. of olive oil (allowing oil to go in between artichoke leaves). Stuff two cloves of slivered garlic between leaves of each artichoke.
Sprinkle each artichoke with salt and any other herbs, such as finely chopped rosemary or sage. Double wrap each artichoke with 2 layers of heavy duty foil. Sealing well on top by twisting and pinching foil packets. Place foil packets of artichokes in oven and bake.
Jumbo to large sized artichokes: Bake for 1 hour and 20 minutes medium sized artichokes: Bake for 1 hour. Remove Artichokes from oven. When cool enough to handle, unwrap artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked artichoke and use as an edible bowl filled with your favorite soups, stews or dips.
OPTIONAL DIPPING SAUCE
¼ cup mayonnaise
¼ cup whole milk Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, grated
Freshly ground black pepper
Chives, for garnish
In a small bowl, mix together the mayo, yogurt, lemon juice, mustard, and garlic. Season with freshly ground black pepper and sprinkle chives on top.
Serve with your artichokes!
Recipe Adapted from: