I cooked artichokes once or twice before, and I was never impressed with them. However, I realized that I had always boiled or steamed them, never roasted them or added any herbs, just salt and pepper. So I decided to change it up a bit and see if I could get that delicious artichoke flavor that you get in dips and sauces, and boy did this turn out well! So the secret, in case you are wondering, is herbs, garlic and roasting!
This recipe makes a great appetizer, side dish or salad. Just be sure you have plenty of time to prepare, as artichokes can be rough!
So without further ado…let us begin!
You will need:
- 3 fresh artichokes (make sure they make that squeaky sound when you press on them. That means they are ready to be eating)
- 2-3 cloves garlic
- 1 small handful of fresh sage
- 1 small handful of fresh thyme
- 1 small handful of fresh rosemary
- 1 lemon
- 1/2 cup vegan butter of your choice
- salt and pepper
- avocado, walnut, or any other high heat olive oil
- pan for roasting plus parchment paper
Preheat your oven to 400 degrees.
To prepare the artichokes, cut off the base stem, as well as about an inch off the top part. This is the hard part of the leaves that will not work for eating.
Once the ends have been chopped off, cut the artichoke down the middle, and spoon out the fluffy/hairy part right in the center:
Next, cut your lemon in quarters, and quickly rub lemon juice all over the artichoke. This will prevent them from browning, as artichokes begin to brow as soon as you cut them open.
Next, rub the oil all over the outside of the artichoke, and brush the oil around the inside. Lay the artichokes inside up on your pan. Cut the garlic into small pieces, and place into the artichoke center that was hollowed out from scraping out the hairs. Take pieces of the sage and rosemary, and place it in the middle. Strip the small leaves off the thyme, and sprinkle the thyme leaves on the top, then top with salt and pepper:
Roast the artichokes for 10-15 minutes uncovered, then take your parchment paper and cover your pan, roasting again for another 10 minutes. The artichokes will be ready when you can stick a fork in the center and it goes in and comes out smoothly.
When the artichokes are done roasting, remove from the oven to let cool. Take the bits of garlic, rosemary and sage, and add to a small pan with your vegan butter. Melt the butter on low heat with the herbs and garlic together, to make a delicious garlic-herb butter dipping sauce.
To eat the artichoke, take the leaves off one at a time from the outside. Dip into your sauce, and scrape the ends of the leaves off with your teeth. The part closer to the center of the artichoke is the good part!
Once you get to the center, use a knife to slice the artichoke heart, dip it in the sauce and eat. It’s so delicious!
Many people complain that artichokes take too much work to prepare and to eat. But if you consider it all part of the process, it really becomes and enjoyable way to treat yourself, not to mention it gets you to SLOW DOWN when you are eating! Just savor every bite, you’ll love it!