If you learn how to bake artichokes in the oven, you can use them to make delicious meals alongside ingredients you surely already have in the kitchen. Baked artichokes are light and crunchy. If you combine them with the right filling or sauce, they will become even tastier. They can be topped with garlic butter, lemon juice, or chopped herbs. The choice of ingredients to use depends on the result you want to achieve. If you have any leftovers, keep them in the fridge for up to a week.
Steps
Part 1 of 3: Prepare the Artichokes
Step 1. Preheat the oven to 220 ° C
It is important that the oven reaches the right temperature, so that the artichokes can cook evenly. Most ovens need around 10-15 minutes to heat up before reaching the desired temperature, so turn it on as soon as you start preparing food.
If you forget to preheat it, the artichokes may not cook completely
Step 2. Wash and cut the artichokes in the sink
Wash the artichokes to remove all traces of soil and pesticides. Then, cut the stem. If the stem is removed completely, you should be able to place the artichoke perfectly vertically, without it tilting.
Cut the artichokes with a sharp knife to speed up the procedure and get a good result
Step 3. Place the artichokes in a bowl with the side you cut the stem from facing down
Separate the leaves with your hands. Try to divide them as much as possible while avoiding letting them detach from the base of the artichoke. Sprinkle lemon juice into the leaves for a more pungent taste.
- Instead of lemon juice, you can sprinkle garlic butter inside the leaves.
- You can also stuff with chopped herbs, such as thyme, rosemary, oregano, basil or parsley.
Step 4. Garnish the top of the artichokes with sea salt and olive oil
Pour a drizzle of olive oil over each artichoke. Sprinkle some extra lemon juice to add a sour note and sprinkle a pinch of salt on top. At this point the artichokes will be ready for the oven.
Part 2 of 3: Roasting the Artichokes in the Oven
Step 1. Wrap the artichokes in aluminum foil
Finish seasoning them as you like, then wrap one at a time with two sheets of aluminum foil. Use one in case you have extra strong aluminum foil. Squeeze it tightly on the ends to close it and prevent the artichokes from dripping. Arrange them on a baking sheet and put it in the oven once it has reached the right temperature.
Step 2. Let the artichokes cook for an hour
Set the timer to make sure you stick to the right cooking times. If you cook them for too long, you risk burning them or making the flavor less intense.
Step 3. Make a sauce to dress the artichokes as they cook
This step is optional. If you decide to make it, mix 50 ml of olive oil and the juice of one lemon. Beat them with a whisk in a bowl until smooth. Salt rule.
The sauce is optional. You can skip this step if you don't like the taste of lemon
Step 4. Skewer the artichokes with a fork to see if they are ready
You can also try another method to determine if they are cooked. Protecting your hand with an oven mitt or a dry cloth, open one of the pouches. Gently remove a leaf from the artichoke. If ready, the leaf will easily separate from the center.
Remember to close the tinfoil again after checking the artichoke
Part 3 of 3: Serving and Storing Baked Artichokes
Step 1. Remove the artichokes from the oven
Put them on a cooling rack for about 5 minutes before serving. After 5 minutes, remove the aluminum foil and plate the artichokes.
Step 2. Remove the leaves with a knife or teeth
Grab the pointed edges of the leaves. Using a knife or your teeth, peel off the flat, pulpy edge of the leaves to remove them from the artichoke. Repeat the process until you reach the center, or heart, of the artichoke, where there are no leaves.
The flat edge of the leaves is edible, but has an unpleasant taste
Step 3. Remove the top of the artichoke heart
The upper part of the artichoke heart has small hairs and should not be eaten. Cut it carefully using a knife until you can see the pulp. Collect the artichoke from the base with the help of a spoon and move it to a clean plate.
- Throw away the rest of the artichoke.
- Serve the baked artichoke with a garlic sauce or the sauce you made.
Step 4. Store leftovers in the fridge
Put any leftovers in a bowl, cover them with a sheet of aluminum foil or cling film, and store them in the refrigerator. Baked artichoke hearts last up to a week in the fridge, after which they will shrivel and spoil. Reheat leftovers in the oven. Eat them within a week to avoid wasting food.
Heating artichokes in the microwave can make them watery. To keep them from becoming soggy, reheat them in the regular oven
Advice
- Do not freeze the artichokes, otherwise once thawed they will become fragile and lose their initial color.
- If you want to try another recipe, prepare grilled artichokes to make them more crunchy and add a smoky note.
