Hello, this is Chef John from foodwishes.com and today, we’re doing some simply roasted artichoke.
And why is it called simply roasted? Because that’s all what we’re going to do. We’re going to preheat the oven to 425 degrees. This is a fantastic way to do an artichoke.
Grab the artichoke by the handle, also known as the stem. We’re going to cut off about the top inch and a half. We’re also going to cut off the stem. Some preparations for artichokes, I actually save that and braise it with it, but for this thing because we’re going to roast this for like an hour and a half almost, not going to work too well so just trim it like that. Now, put it in a bowl so you catch all the juices and just so it doesn’t brown right away, I’m going to squeeze a little bit of lemon over the cut parts. Now, notice there the rest of the half of lemonade just kind of squeezed on there.
I’m going to open this up a little bit, so very simple flavors here, just some lemon which you just saw. You’re just going to open it a little. I don’t want to tear it all the way. I want to separate those leaves a little bit. Poke the knife down through the center of the choke and then we’re going to drizzle, I don’t know, maybe a tablespoon and a half, two tablespoons of olive oil into those cracks and crevices. And then right in the middle where we just cut with our knife, push a nice, big clove of garlic or three, it depends on how you like garlic, and a big healthy pinch of Kosher salt and that, believe it or not, is all you need, because what’s going to happen, we’re going to wrap this in foil and it’s going to roast in that oven, in that hot oven for a long time and it’s really going to concentrate all the artichoke flavors. Don’t forget to pour over all those juices from the bowl.
So take one piece of heavy duty aluminum foil. Now, go to the store and get the heavy duty. Don’t try to do this with that little tiny 8-inch piece of foil. We’re going to wrap that once and the heavy duty is right next to the regular. Buy a package of that; you’ll use it. Alright, one more piece of heavy duty foil, we’re going to wrap that a second time and just fold over the top so it’s fairly air-tight. So if it’s not really tightly wrapped, then the air escapes and it doesn’t hold in the moisture and it’s not as nice.
Throw those in the oven for about an hour and 20 minutes or so. That’s a guess, and listen to that sizzle. Do you hear that? Alright.
Now, when they’re cool enough to handle—I hate it when chefs tell you that, like when it’s burning hot and you sear your fingertips off. So anyway, you knew that. When it’s cool enough to handle, unwrap it and eat it. It’s so delicious. See that meat? It’s so soft. Oh man, lemon, garlic, salt, olive oil, it’s all you need.
Throw it on a plate, some extra lemon. I know you want to dip it in mayonnaise or something, go ahead, but that is so delicious and beautiful, and look at that color. It gets like this really cool kind of brown tips when you roast it.
You got to try it. Go to the site, get the ingredients, it’s already on the site. And as always, enjoy.
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