This is just one of those recipes you are going to love because of how easy and satisfying it is. The prep is quick and simple, so it shouldn’t take you more than five minutes to get these in the oven.
My favorite thing about these artichokes is their simplicity, flavorful impact and culinary ease. They represent my own spin on the stuffed artichokes of my childhood that I used to watch my mom eat with a fevered curiosity at La Catchetoria in South Brooklyn where we used to live.
They always seemed fun to eat since you got to use your hands.
I always loved the breadcrumbs and cheese that they were stuffed with, but now I appreciate the delicate flavor that the creamy flesh of the artichoke has most of all. So this version of the roasted artichoke is grain, dairy and fuss free.
Not to mention, much less work, since they don’t need to be par-boiled, stuffed and then roasted like the traditional recipe calls for.
I can’t wait to hear how you like this one!
Roasted Artichokes Stuffed with Garlic and Sage
Equipment: Tin Foil, Oven
Note on Oil:
I would recommend using clarified butter or ghee since we are roasting these artichokes at high temperatures and olive oil has a low smoke point. You can also use safflower oil or coconut oil.
Note on Artichoke:
*If you want a faster cook time use baby artichokes instead, they only need 1 hour to roast. The small artichokes are also nice because they don’t have a “choke” which makes them easier for kids to eat. When you get to this part scrape it out with a spoon before eating the heart of the artichoke aka the best part.
*Artichoke Heart -This is the meatiest and largest edible part of the plant connected to the stem.
*Choke - the fuzzy prickly part of the artichoke located beneath the leaves at the core and it is inedible
4 Large Artichokes, stems and top 1/3rd portion removed
4 Cloves Garlic, peeled
1 Lemon, cut in half
Dried or fresh Sage leaves (optional)
1 T Coconut Oil
Preheat oven to 400 degrees. Slice off the stem and top 1/3rd of the artichoke. Immediately rub the choke all over with lemon and oil.
Next, press the garlic clove into the center the artichoke, season with salt and pepper. Place sage on the top and wrap in tinfoil.
Place the artichokes in the oven, stem side down for two hours.
Remove them from the oven and let cool for 20 minutes.
For the dipping sauce (optional): Remove the garlic clove from the artichoke, combine with sage, left over lemon juice, olive oil or unsalted organic butter.