I love artichokes, they are one of those vegetables that when I have them it always feels like it is a special treat. Maybe because they take a little more attention to prepare than other vegetables.
Roasted Garlic Artichokes has to be my favourite way to enjoy artichokes! This recipe is quite simple and so much healthier than most recipes you will come across.
- 1/2 cup white wine
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- ~7 garlic cloves
- herbs optional and to taste
How to prepare the artichokes:
- Cut off the sharp leaf tips with a knife or scissors and trim 1 inch from the top.
- Trim off the dry tip of the stem and peel it using a vegetable peeler.
- Rinse the artichokes really well under cold water.
- Cut them in halves, starting from the base and cutting upwards. Then remove the choke from the heart with a spoon (purple / pink inner leaves extending down to the white fuzzy hairs) before cooking as this is not edible.
- Rub the entire artichoke half on all sides with a lemon wedge (to help prevent browning)
Preheat oven to 220ºC.
Bring water to a boil in a large pan. Add the artichoke to the boiling water and cook for approximately 10 minutes. Remove them from the water and drain.
Mix the artichoke halves in a bowl with the wine, olive oil, garlic, lemon juice, salt and pepper.
Arrange the halves on a lined baking sheet cut-side-up and fill the artichoke cavities with the mixture as full as possible for maximum flavour.
Cover with foil and make sure to seal it tightly to prevent the moisture from escaping.
Cook for about ~15-20 minutes, or until golden or when it can be easily pierced with a knife. (cooking time depends upon the size of your artichokes)
During the process keep brushing them with a coating of the seasoning mixture, turning frequently, keeping an eye on them to prevent burning.
Hope you enjoyed this extremely simple recipe, but yet to die for.
PT: Alcachofras assadas com alho
Alcachofras asadas com alho são a minha maneira favorita de cozinhar alcachofras!
Esta receita é bastante simples e muito mais saudável do que a maioria das receitas que vais encontrar por aí.
- 1 limão
- ~ 6 alcachofras
- 1/2 caneca de vinho branco
- 1/4 de caneca de azeite
- 1 colher de chá de sal
- 1/4 colher de chá de pimenta
- ~ 7 dentes de alho picado
- ervas aromáticas são opcionais e a gosto
Como preparar as alcachofras:
- Cortar as pontas afiadas das folhas com uma faca ou tesoura e cortar 2 cm a partir do topo.
- Aparar as pontas secas do caule e descascar com um descascador de legumes.
- Lavar muito bem as alcachofras em água fria.
- Cortar ao meio, começando pela base até cima. Em seguida, retirar o ‘coração’ com uma colher antes de cozinhar, pois isso não é comestível.
- Esfreguar a alcachofra com limão (para evitar que escureça)
Pré-aquecer o forno a 220ºC.
Pôr água a ferver numa panela grande. Adicionar as alcachofras e cozinhar por aproximadamente 10 minutos. Retirar da água e escorrer bem
Misturar as metades de alcachofra numa tigela com o vinho, o azeite, o alho, sumo de limão, o sal e a pimenta.
Colocar as metades num tabuleiro de ir ao forno, com o lado cortado para cima, regar bem com a mistura previamente usada.
Cobrir com papel alumínio para evitar que a humidade escape.
Cozinhar por cerca de 15 a 20 minutos, ou até dourar. O tempo de cozimento depende do tamanho das alcachofras.
Durante o processo, continuar a adicionar a mistura de temperos, virando as alcachofras com frequência.
This sounds delicious!
Artichokes are part of the staple veg in southern Italy, when in season.
I’m absolutely in love with artichokes! This recipe is such an inspiration!
Thank you so much ?