Roasted Mediterranean Artichoke

Prep Time: 15 mins
Total Time: 55 mins
Total Calories: 235
Servings: 6
THC Content: 16mg/serving

About this Recipe

Experience a Mediterranean delight with these Roasted Artichokes with Garlic-Dill Vinaigrette. The tender artichokes are perfectly roasted and paired with a tangy, herb-infused vinaigrette, making for a flavorful and healthy dish. This recipe is perfect for a side dish or a light appetizer that will impress your guests.

Ingredients

• 3 large globe artichokes

• 3 tsp lemon juice

• Salt

• Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)

• 6 garlic cloves, peeled

• 1 tbsp capers

• Crumbled feta cheese to taste

  For the Vinaigrette:

• Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)

• ½ cup chopped fresh dill

• ¼ cup fresh lemon juice

• 1 tsp honey

• 1 tablespoons infused olive oil (Chefs regular dose)

Recommended Equipment for this Recipe

• Food Processor

Instructions for Artichoke

Simple and delicious, make an elegant dish with minimal ingredients and 40 minutes or less!

1. Preheat oven to 400°F (200°C).

2. To clean artichokes, first cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about ¾ inches from the top. Cut the artichoke in half lengthwise. Using a spoon, remove the fuzzy choke on the inside. As you clean the inside of each artichoke half, immediately add ½ teaspoon lemon juice to cover the surface to prevent discoloration.

3. On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil large enough to fold around.

4. Season artichokes with salt and nestle 1 garlic clove in the center of each artichoke half. Drizzle generously with quality olive oil. Close the foil around artichokes.

5. Roast in the preheated oven for 40 minutes.

6. Carefully open the foil pouches using tongs. Remove the roasted garlic from the center of each artichoke, and close the foils back until ready to serve. Let garlic cool.

7. In a small food processor, add the roasted garlic with the remaining vinaigrette ingredients. Pulse until smooth.

8. Remove the artichokes from the foil. Arrange on a serving platter, and generously drizzle the roasted garlic-dill vinaigrette. Top with capers and crumbled feta cheese. Enjoy!

   Cooking Tips From Chef Roilty

   • Choose Fresh Artichokes: Select large, firm artichokes with tightly packed leaves.

   • Prep Properly: Cut off the stem, remove tough outer leaves, trim the top, and scoop out the fuzzy choke. Rub lemon juice on cut surfaces to prevent browning.

   • Generous Oil Drizzle: Drizzle generously with olive oil to keep artichokes moist and flavorful.

   • Check Doneness: Pull on an outer leaf; it should come off easily when the artichokes are done or poke stem with sharp knife.

   • Cool Garlic for Vinaigrette: Let roasted garlic cool slightly before blending for the vinaigrette.

   • Reheat Properly: Reheat stored artichokes in the oven at 350°F (175°C) for 10-15 minutes before serving.
     By focusing on these key tips, you'll achieve perfectly roasted, flavorful artichokes every time. Enjoy!

   
   Chef’s Notes

   For a variation, try adding a splash of balsamic vinegar to the vinaigrette for a deeper flavor. These artichokes can be prepared ahead of time and stored in the refrigerator. When ready to serve, reheat them in the oven and add the vinaigrette fresh. This dish pairs beautifully with a glass of chilled white wine.

   Savor the moment responsibly. This dish is perfect for sharing with friends and family. Always use fresh ingredients for the best flavor. Enjoy the rich and aromatic Mediterranean flavors in this simple yet elegant recipe.

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