Baked Artichoke

Part of this blog is posting recipes that I have tried.  I LOVE spinach and artichoke dip, but have never bought an artichoke in my life until last week.  It was sitting in my fridge and tonight, while watching Housewives of NY, I decided to bake it up.  I am not taking credit for this recipe, but I have shared it below with the original link.  The olive oil, salt and lemon were yummy!  I also dipped it in a little butter as well.  I could have ate a couple more of them!  Stay tuned for more recipes with artichokes!

  • Rinse and trim the artichoke, cutting the stem off straight so that the artichoke can stand up on it’s own without tipping over.
  • Spread artichoke petals open as far as possible without snapping.
  • Between the petals: squeeze lemon juice, drizzle olive oil and broth and stuff garlic. Sprinkle the top of the artichoke with sea salt.
  • Tightly double wrap and seal the artichoke with heavy-duty aluminum foil.
  • Place artichoke, making sure that it is standing up straight so the liquid doesn’t come out (I put them packed together in a baking dish) in a pre-heated 425 oven and bake (medium-sized for 60 minutes, large for 90 minutes).
  • Remove from oven and remove wrapping.

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