I have always steamed my artichokes, whether just steaming or steaming before grilling/baking. It is time consuming and a pain since you have to use a huge pot to fit multiple artichokes into it. Of course the final result is quite rewarding but here’s an all-in-one cooking method that produces a more flavorful artichoke! The idea is to roast the artichokes while steaming them in a foil packet. The final result is amazing. And you can use the cooked garlic to make a dipping sauce. I am not one to make mayonnaise sauces but decided to go for it with this meal… no regrets with my decision!
- 2 Artichokes
- Garlic Cloves, peeled
- Fresh Thyme
- Lemon Juice
- Olive Oil
- Dried Parsley
- Lemon Juice
1. Pull off any small lower bottom leaves and chop off the end of the stems. Slice the artichokes into two halves. Immediately cover the cut flesh with lemon juice to prevent from browning. Next scrape/spoon out the choke. I have found a melon baller works best for this. Once cleaned rinse with water to wash off the leftover hairs and again cover with lemon juice. Set aside.
2. In a large pyrex dish lay a piece of foil. Into the foil pour some olive oil, a bit more lemon juice, and sprinkle generously some salt. Rub this salt olive oil mixture onto all sides of the artichoke.
3. In the center of each piece of artichoke place a clove of garlic or two and a sprig of thyme. Lay the artichokes face down in the foil. Place another piece of foil on top and crimp the two pieces of foil together making a foil wrap.
4. Bake in a 375° oven for 40-50 minutes. There are cooked when a knife can somewhat easily penetrate the heart. Mine were large so it took the full 50 minutes.
5. Remove the top piece of foil while being careful so the steam doesn’t come rushing out onto your hands or into your face. Flip the artichokes over. Take the garlic out and set aside. Broil the artichokes uncovered with the thyme until nicely browned.
6. Next make the sauce. In a bowl mash the garlic up with a fork. Add a bit of lemon juice and make into a paste. Next add some vegenaise and dried parsley. Mix well. Lastly melt some butter and mix into the garlic mixture. I didn’t measure anything but I did about equal parts vegenaise to butter.