How to Bake an Artichoke

Steaming is the most common way to cook an artichoke but it is also possible, and sometimes easier, to bake an artichoke double-wrapped in heavy duty foil and seasoned with olive oil, garlic, and your favorite herbs.

Baked Artichoke Ingredients - 2 large artichokes, cleaned and trimmed - 1 whole lemon, cut in half - 4 cloves of garlic, thinly sliced - 4 tablespoons of olive oil - salt to taste - Herbs to taste (optional) - 4 sheets of heavy duty foil wrap Serving Idea: Scoop out the fuzzy center of each baked artichoke and refill centers with individual servings of your favorite artichoke dip (melted butter, mayonnaise, Italian style tomato sauce, French Hollandaise sauce, low-fat yogurt-based dip, etc).

Baked Artichoke Instructions: Preheat your oven to 425 degrees. After the artichokes have been washed and trimmed, squeeze half a lemon over the top of each artichoke, making sure to coat all of the exposed cuts, so they won't turn brown. Sprinkle the tops of the artichokes with two tablespoons of olive oil, making sure the excess oil drips between the artichoke leaves, instead of outside the artichoke. Tuck the sliced garlic pieces in between the leaves of the artichoke and sprinkle the artichoke with salt and the remaining olive oil. If you are using herbs such as rosemary or sage, finely chop them and and sprinkle them over the tops of the artichokes. Double wrap each srtichoke with layers of heavy duty foil (use two pieces of foil per artichoke). Seal the foil packets by twisting and pinching their tops. Bake large artichokes about 1 hour and 20 minutes and bake medium artichokes about 1 hour only. Remove artichokes from oven. When cool enough to handle , unwrap artichokes and enjoy with additional lemon juice squeezed over the top or with your favorite artichoke dip or sauce.

See also
More Recipes from California
Los Angeles for Visitors
California for Visitors