Roasted Artichokes Stuffed with Garlic and Sage

By • January 21, 2016 0 Comments

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Author Notes: 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

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Serves 4

Roasted Artichoke

  • 4 Artichokes, stems and top 1/3rd portion removed
  • 4 Cloves of Garlic, peeled
  • 1 Lemon, halved
  • 1 tablespoon Coconut or Olive Oil
  • Salt and Pepper

Lemon Butter Dipping Sauce

  • 2 tablespoons Butter
  • 1/2 Lemon, juiced
  • 2 tablespoons Olive Oil
  • 4 Cloves of Garlic from the cooked Artichoke
  • Salt and Pepper to taste
  1. 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.
  2. Next, press the garlic clove into the center the artichoke, season with salt and pepper. Place sage on the top and wrap in tinfoil.
  3. Place the artichokes in the oven, stem side down for 2 hours.
  4. Remove them from the oven and let cool for 20 minutes
  5. 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.

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