When you choose artichokes at the grocery store, you want to look for firmer artichokes. My secret tip is to look for artichokes with a longer stem. The stem is an extension of the heart and tastes delicious. Be sure to shave off the tough outer layer with a vegetable peeler before cooking though to make sure that it will soften. My last tip is to rub lemon on freshly cut artichokes to prevent browning. Artichokes will brown quickly like apples, so adding a layer to prevent oxidization will help.
What are your favorite artichoke recipes?
It’s such a unique vegetable so I find variations of it hard to come by.
Enjoy the best spring vegetable with my recipe for Garlic Rosemary Baked Artichokes.
Forget the mess of boiling water, these cook via steam!
Preheat oven to 375.
Halve artichokes and scoop out the choke. Brush with lemon to prevent browning and place artichokes cut side up in oven safe baking dish.
Drizzle olive oil over artichokes. Season with salt and pepper. Slice garlic and lemon, put on top of the artichokes. Place rosemary in pan (reserve 1 sprig), then cover baking dish in foil.
Bake for 30 minutes or until artichoke has softened.
Melt butter and stir in several rosemary leaves. Dip artichoke into the butter, then enjoy!
Artichoke with Herbed Mayonnaise is a french inspired spring recipe that is fun and adventuress to make and eat. Enjoy with herbed mayonnaise!
Bring a pot of water to boil and place the artichokes in a steamer insert. Cook for 20 minutes or until softened.
