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  Blog by Harry Mossman

     

Roasted Artichokes

Eating artichokes may be sorta the way paleolithic people ate. You work on them for half an hour and get maybe 1 tablespoon of food. [joke] This recipe is worth it. They come out just perfect. However, you do have to plan well enough to get them started about 2 ½ hours before you want to eat. You could roast at the same time as parsnips.

Ingredients

Directions

  1. Preheat oven to 400.
  2. Cut the stems and tops off the artichokes.
  3. Trim off the sharp points
    (Unless you want more of a caveman meal by getting your fingers stabbed as you eat.)
  4. Mix the chopped garlic and olive oil.
  5. Get aluminum foil pieces large enough to wrap a choke.
  6. Put a choke on a piece of foil.
  7. Spread the leaves apart.
  8. Put lots of garlic/oil on the top of each choke.
  9. Squeeze lots of lemon juice on each choke.
  10. Wrap the foil tightly around the choke.
  11. Put all the foil packets in a baking pan.
  12. Bake for about 1 1/2 hours.
  13. Let stand 20 minutes before eating.

No real need for anything to dip the leaves in. They are good straight.

Photo: Marina Shemesh, Artichoke