No room on your stove top for steaming an artichoke for 45 minutes? This baked version is a snap, allows you to do a bundle at once and may even been more flavorful. This preparation makes it easy to scoop out the choke after baking while leaving the leaves in tact, which makes a fun dip bowl.
Ingredients:
Prepared artichoke(s) = pointy tips of leaves trimmed, stem trimmed top 1/4 cut off
olive oil - about 1 Tbs per artichoke
lemon juice - about 2 tsp per artichoke
garlic clove, coarsely diced - 1 per artichoke
salt
Preheat oven to 425*
Prepare your artichoke and pull the leaves apart a bit. Stick garlic pieces in between some of the center leaves and drizzle oil and lemon juice into leaves as well. Wrap tightly in foil. Bake directly on rack for 60 minutes for an average/medium artichoke and more like 90 minutes for a really big one.
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