Remember last night when I decided not to make the SALMON CAKES? Well, I made them tonight. I didn’t really know what I felt like eating with them, so I decided to roast an artichoke for the husband and I to split. I just love the lemony garlic taste of an artichoke, straight out of the oven. The foil wrapping helps steam the artichoke perfectly, the garlic roasts inside the center of the artichoke, which is equally as tasty to eat as the artichoke itself, and the lemon adds a little citrus kick to the meat of the leaves.
This is definitely something to add to the lineup of side dishes to cook (which sometimes gets hard on something like a Whole30…I don’t know about you, but a couple weeks in, I get in a side-dish rut and can’t figure out what to make). If we had a grill, I would definitely roast these suckers that way…but because we live in an apartment on campus, we don’t have one–something to look forward to in the future, right?!
Roasted Artichokes (Whole30 Compliant)
2 Tbsp olive oil
salt and pepper to taste
6 garlic cloves
1.–Preheat oven to 425. Using a serrated knife, cut bottom stalk and top third of the artichoke off and discard. Cut two pieces of foil, large enough to wrap around each of the artichokes. Using a paring knife, hollow out a discard inner center leaves. Spread remaining leaves out as much as possible.
2.– Drizzle half of the lemon juice over each of the artichokes, getting the juice in between the leaves as much as possible. Do the same with the olive oil. Season liberally with salt and pepper. Stuff three garlic cloves into the center of each artichoke. Wrap each artichoke tightly in foil, place on baking sheet, and bake for 60-70 minutes, or until very tender.