Artichokes, like many vegetables, really shine when roasted. By trimming them down to their essentials and filling them with whole garlic cloves, you create a roasted garlic base for your vinaigrette. The true artichoke flavor comes through, complemented by the tangy sauce.
Time: 2 hours
- 3 large artichokes
- 3 tablespoons fresh lemon juice
- 12 large garlic cloves, peeled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons extra virgin olive oil
- 1/4 small red onion, finely chopped
- 2 tablespoons crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- Preheat oven to 400 F. Trim the outer leaves from the artichokes and peel the stalks. Cut the artichokes in half vertically, and cut off the sharp tips of the leaves. Use a paring knife to cut the fuzzy inner choke and scoop it out with a spoon. Rub the cut surfaces of each artichoke with one tablespoon of the lemon juice to prevent discoloring.
- Place the halves, cut side up, in a three-quart baking dish with a lid or a deep baking pan that can be covered with foil. Drizzle the artichokes, including the leaves, with two tablespoons of the olive oil. Place two garlic cloves in the cavity of each artichoke half, then sprinkle with salt and pepper. Cover the dish and bake for 40 minutes, or until the thickest part at the base of the artichokes is easily pierced with a knife.
- Use a spoon to move the garlic cloves into a food processor bowl. Sprinkle the artichokes with onion and feta, then re-cover the pan to keep the artichokes warm. Process the garlic cloves with the parsley until minced, scraping down and repeating until it forms a slightly chunky purée. Add two tablespoons lemon juice and two tablespoons olive oil and process to mix.
- Drizzle the vinaigrette over the artichokes and serve warm.
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