There’s nothing better than preparing a recipe for someone that doesn’t even like that particular food, but then he/she ends up loving it. Do you agree?
Do you believe me if I say that my boyfriend didn’t like artichokes, but then he ate these and “😍”
This is the reason why today I really want to “teach” you how to make baked artichokes [with lemon and toum in this case]. They’re bomb and you’ll end up appreciating them!
It’s easy to learn how to make baked artichokes…
I swear, it’s veeery easy and, after you learn how-to, it will also be quick!
The only thing that could bother you though, is finding out that you buy one artichoke and you’ll probably only eat half of it or even less.
The reason is simple: they are not 100% edible. The softest parts are the hearts and the first couple of centimeters (about one inch) of the stems. I usually also like to strip off the tender parts of the petals, that’s why I cook the whole artichoke.
My mom instead only bakes the hearts. And THAT, my friend, is my favorite recipe EVER (maybe I’ll share it one day). She roasts potatoes and artichokes hearts together. Slow cooked. They becomes so tender that they almost melt in your mouth. HEAVENLY.
Also, that’s the only recipe that my boyfriend eats. But now he tried these and he finally started appreciating them!
So if you’re not into artichokes that much, try this recipe first!
Some artichokes & toum FAQs
Pull off the outer petals of your artichoke and strip off the petal meat with your teeth (or with a fork, then eat all the meat).
When you finished the petals, eat hearts and stems. They’re soft!
I’ve dedicated a whole paragraph to this, see the “how-to” below.
Toum is a lebanese sauce, mostly used as a dip.
It’s made with garlic, water, oil, salt and lemon juice and it’s SO GOOD (well, if you like garlic).
In this case I decided to used toum because it was easy to brush on my artichokes (being emulsified garlic, similar to mayo).
You can find the recipe [and FAQs] on my friend Cosette’s blog [here]
Of course you can! Take 3 garlic cloves, divide them in half and place each half on the artichokes central cavities. Alternatively, mince it and combine it with extra virgin olive oil, then brush it on top of the artichokes’ halves.
How to trim an artichoke easily:
- First, prepare a bowl full of water and lemon juice (half is enough).
- Using a serrated knife – cut the stem off, leaving about 2/3 cm.
- Discard any outer tough leaf.
- Cut about 2 cm off of the top of the artichokes to remove the toughest parts of the remaining leaves.
- Peel away the fibrous outer skin of the remaining stem.
- Cut in halves and hollow out the fuzzy part in the center of each artichoke.
- Place them into a bowl full of water and lemon juice while trimming the others.
If for some reasons you don’t understand my instructions, watch this video: click here.
You may need…
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Cook your artichokes into a deeper baking tray like this one, so you can add some water while they’re cooking.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy!
Don’t forget to share your photos with me on Instagram: tag me or send a DM!
ROASTED ARTICHOKES WITH LEMON AND GARLIC
These roasted artichokes are so tasty: they have garlic and lemon, that will make them taste fresh!
- 3 Globe artichokes or artichokes
- Toum or 3 garlic cloves
- a pinch Salt
- few slices Organic lemon
- Extra virgin olive oil
- Herbs of your choice
Clean your artichokes:
Prepare a bowl full of cold water and a piece of lemon, set aside.
Using a serrated knife: cut the stem leaving about 2 cm, then cut about 2 cm off of the top of the artichoke.
Peel away the fibrous outer skin of the remaining stem.
Cut your artichoke in half and remove the inner fuzzy center. Place the artichoke into the bowl full of water with lemon.
Repeat the process with the other 2 artichokes.
In the meantime preheat your oven at 200°C (400°F).
To bake the artichokes:
Place your artichokes halves into a greased baking tray (possibly quite deep).
Brush each half with toum*, sprinkle some salt and place a small slice of lemon into the central cavity. Bake for 10 minutes.
*if you don’t have toum, place half of a garlic clove into each cavity and brush the artichokes with extra virgin olive oil.
After 10 minutes, add some water to the baking tray and cover it with aluminum foil, bake for about 45/55 minutes or until you can pierce the steam easily with a knife.
Serve with some fresh herbs (I used rosemary, sage and basil) on top.
Drizzle some extra lemon juice on top. Serve.