It’s no secret that one of my favorite ways to make vegetables is to roast them. Roasting brings out so much of the natural flavor in veggies, without boiling away much of the good and healthy nutrients. Sometimes all you need to roast is just a little olive oil or butter or margarine, and some salt and pepper and maybe another spice or two. Just enough to enhance the natural flavors of the veggie you’re making.
Artichokes are one of my favorites. Fortunately for me, I grew up in California where artichokes are abundant. In my house we always steamed them, then they were served in a bowl where we would pick them apart and dip them liberally in mayonnaise until you get to the choke, which you scrape away to get to the best part. The artichoke heart. Yum! What kid doesn’t love to play with their food?
I know some people think there’s so much work involved in eating an artichoke, and you just get a little bite out of each leaf, but it’s just so fun! And they’re oh, so good!!
As I’ve grown in my cooking style, I’ve discovered I love to roast rather than steam my veggies. So I came across this recipe, to roast artichoke halves and couldn’t wait to try it. It’s definitely a keeper. The added bonus is that little piece of roasted garlic! Delish! And the lemon slices are tasty as well!
- 3 artichokes, about 3 – 4 1/2 inches wide
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 large ripe lemon
- 6 cloves of garlic, peeled
- 2 tablespoons butter or margarine
|Sprinkle with a little salt and serve. Enjoy!!|