Guys! I love Spring. I love it for so many reasons and not the least of which is all the Spring produce. Like artichokes. And these Baked Artichokes are such a delicious way to enjoy this fabulous Spring veggie!
Most of the artichokes sold in America are grown in California and they are in season from March to May. So whether you love eating and cooking them all the ways, dig them in restaurants but have never tried making them yourself or want to try something completely new, now is the time to cook up the delicious and beautiful artichoke.
Artichokes are an often requested veggie in our house. My family will DEMOLISH a tray of baked artichokes. This recipe is so tasty especially when dipped in my quick vegan remoulade sauce. They are the perfect pair.
Preparing The Artichokes
While cleaning an artichoke may look tricky, once you get the hang of it you can get them cleaned up and ready to go in just a few minutes.
Step One :
After washing the artichoke, peel the loose, lower leaves from the stalk and bottom of the globe.
Step Two :
With a sharp knife trim the top part of the artichoke off, about half an inch down depending on size. Then trim a slice off the base of the stem. With a pair of kitchen shears then trim the tips off of any of the remaining petals to remove the sharp bit at the end.
Take a lemon wedge and rub the fruit onto the parts of the artichoke you cut. This is an important step to help slow the browning or oxidation of the artichoke.
Step Three :
With a vegetable peeler carefully peel the outer layer off of the stem. Rub the peeled stem with more lemon.
Step Four :
Cut the artichoke in half, lengthwise. I find the easiest way to do this is by placing the artichoke upright and then carefully cutting down through the stem and then the globe. Again rub the newly exposed artichoke with lemon.
Step Five :
Once the artichoke is cut it’s time to scoop the choke and inner petals out. I use a spoon for this and start along the bottom bristles and scoop upward. Then pull the petals out until the artichoke is cleaned, as pictured below. Be extra careful while doing this because those little bristles and inner purple leaves can hurt a bit if they poke you. Give the inside of the artichoke another lemon rub.
That’s it! Now your artichokes are all cleaned and ready to be baked into a delicious appetizer, side dish or snack!
Make The Baked Artichokes
Now that the hard part is over, it’s time to bake these veggies up! To the hollow side of the artichoke add a lemon wedge, crushed garlic clove, sprigs of thyme & rosemary, then give them a generous seasoning with salt and pepper.
In the photo below you can see how I season them, but before cooking you’ll want to flip them over. Once flipped, drizzle with a bit of olive oil. Then bake them in the oven until the stems are tender.
Depending on the thickness of the stem you may need to cover the petals with foil to prevent burning.
While the artichokes are baking whip up some tasty vegan remoulade for dipping! The zippy, tasty sauce is the perfect compliment to the flavor of the artichokes.
If you make these Baked Artichokes make sure to snap a photo and tag me! Or use #mealsbythemountain I love seeing your takes on my recipes.
Baked Artichokes with Remoulade Sauce
Ingredients
- 2 Artichokes
- 1-2 Lemons cut into wedges
- 4 Cloves Garlic peeled & crushed
- 2 Sprigs Rosemary Chopped
- 2 Sprigs Thyme Chopped
- Olive Oil for drizzling
- Salt and Pepper to taste
For The Remoulade
- ยฝ Cup Vegan Mayonaise I use Follow Your Heart
- 1 Tsp Prepared Horseradish
- 1 Tbsp Dijion Mustard
- 1 Tsp Hot Sauce I prefer Franks Red Hot
- 1 Tsp Old Bay Seasoning
- 2 Tsp Dill Pickle Juice
- Salt and Pepper to taste
Instructions
Clean the Artichokes
- After washing the artichoke peel the loose, lower leaves from the stalk and bottom of the globe.
- With a sharp knife trim the top part of the artichoke off, about an inch down depending on size. Then trim a slice off the base of the stem. With a pair of kitchen shears then trim the tips off of any of the remaining petals to remove the sharp bit at the end. Take a lemon wedge at rub the fruit onto the parts of the artichoke you cut. This is an important step to help slow the browning or oxidation of the artichoke.
- With a vegetable peeler carefully peel the outer layer off of the stem. Rub the peeled stem with more lemon.
- Cut the artichoke in half, lengthwise. I find the easiest way to do this is by placing the artichoke upright and then carefully cutting down through the stem and then the globe. Again rub the newly exposed artichoke with lemon.
- Once the artichoke is cut it's time to scoop the choke and inner petals out. I use a spoon for this and start along the bottom bristles and scoop upward. Then I pull the petals out until the artichoke is cleaned, as pictured below. Be extra careful while doing this because those little bristles and inner purple leaves can hurt a bit if they poke you. Give the inside of the artichoke another lemon rub.
Bake The Artichokes
- Preheat oven to 425ยฐ
- Add a lemon wedge, garlic clove, rosemary, thyme, salt and pepper to the hollow side of each artichoke then flip onto a baking sheet so the artichoke forms a little cave over the rest of the ingredients
- Drizzle each of the artichoke havles with a bit of Olive Oil
- Bake approximately 45 minutes, until the stems soften*
- While the artichokes bake, make the sauce
Make the Remoulade
- Add all the ingredients to a small bowl, whisk
- Taste and adjust salt and pepper to taste
- Store in fridge until artichokes are done cooking
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