Roasted artichokes stuffed with garlic and sage only take five minutes to prep. These artichokes are also grain free. For a bonus sauce mash the garlic and sage with some lemon EVOO and a dash of butter! —Maren Epstein
Artichokes, stems and top 1/3rd portion removed
Cloves of Garlic, peeled
Coconut or Olive Oil
Salt and Pepper
Lemon Butter Dipping Sauce
Cloves of Garlic from the cooked Artichoke
Salt and Pepper to taste
In This Recipe
reheat oven to 400 degrees. Slice off the stem and top 1/3rd of the artichoke. Immediately rub the choke all over with lemon and oil.
Next, press the garlic clove into the center the artichoke, season with salt and pepper. Place sage on the top and wrap in tinfoil.
Place the artichokes in the oven, stem side down for 2 hours.
Remove them from the oven and let cool for 20 minutes
For the dipping sauce (optional): Remove the garlic clove from the artichoke, combine with sage, left over lemon juice, olive oil or unsalted organic butter.