Baked Artichoke

It's spring! Artichokes are the perfect vegetable to celebrate the season.

Ingredients:
Artichoke
Lemon
Garlic
EVOO
Salt

Directions:
Trim artichoke. Snip leaves. Season with lemon, garlic, and salt. Drizzle w/EVOO. Wrap in foil. Bake @ 425 for 1hr. and 15min.

Remove stem.

Trim leaves.

Cut top off.

Scoop out the insides.

Place cleaned artichoke on tin foil. (I doubled up since I used regular foil. If using heavy duty, one sheet is enough)

Squeeze lemon inside the artichoke's nook and crannies cavity and crevices.

Peel and half 3-4 cloves of garlic. Stuff inside artichoke's nook and crannies cavity and crevices.

Season with salt & drizzle w/EVOO.

Wrap tightly. Place in an oven-safe dish.

Bake at 425'F for 1hr. and 15min.

 

Remove from oven & carefully open the pouch. *Watch out for the steam! It's super hot!*

Remove the roasted garlic.

Mash the garlic and mix w/1Tbl. mayo for dipping.

Plate up.

I don't normally feel the need to inform people how to eat. But w/artichokes, I do.

To eat: Pluck a leaf, dip the base into the dip, and then scrape the "meat" off of each petal with your teeth. Once you get to the inner part of the artichoke, the petals will become much more tender. Start eating more petals and more of the actual petal at a time. Once you get to the base or "choke," remove any thistle, and eat away.