Tuesday, June 3, 2014

Bite: Roasted Artichoke Hearts

I find that artichokes are very rarely chosen at the store because many people aren’t sure how to cook them. They might look tough, but artichokes are really good for you. They are low-calorie and naturally fat free, plus they are packed with antioxidants, potassium, vitamin C and fiber.
Roasted Artichokes
To me, there is something about roasting a vegetable that makes its flavors provocative and intensely more delicious. The dash of lemon, garlic, and parmesan cheese only add to the beautiful freshness of these crisp artichokes.
Roasted Artichoke 2
Roasted Artichoke
The hardest part is preparing them, which is just more tedious than anything else. Don’t be discouraged, really. It may take a little preparation but it’s so worth it.
How To Trim An Artichoke

Oven Roasted Artichokes
What you need:
3-4 artichokes
3 tbsp butter
1-2 tsp fresh minced garlic, your preference
2 tsp fresh lemon juice
1/3 c. grated Asiago/Parmesan cheese

What you do:
1. Trim the artichoke (as shown above)

2. Melt the butter in a saucepan over low heat and add in garlic and lemon and mix.

3. Place the artichokes face up on a baking sheet covered with foil.

4. Using a spoon, drizzle the artichokes with the butter mixture, making sure to get in between the leaves.

5. Once they’re all done, quickly flip them over face down.

6. Roast in a 375 oven for 35-45 minutes on the top/middle rack or until a sharp knife or fork can easily pass through the thickest part.

7. Remove from oven and using tongs, flip the artichokes back over.

8. Sprinkle the freshly grated Asiago/Parmesan on top and stick back in oven for 2-3 minutes so it can melt.

9. Enjoy!

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