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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Ingredients
- Roasted Artichoke
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4
Artichokes, stems and top 1/3rd portion removed
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4
Cloves of Garlic, peeled
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1
Lemon, halved
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1 tablespoon
Coconut or Olive Oil
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Salt and Pepper
- Lemon Butter Dipping Sauce
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2 tablespoons
Butter
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1/2
Lemon, juiced
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2 tablespoons
Olive Oil
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4
Cloves of Garlic from the cooked Artichoke
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Salt and Pepper to taste
Directions
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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.
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Next, press the garlic clove into the center the artichoke, season with salt and pepper. Place sage on the top and wrap in tinfoil.
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Place the artichokes in the oven, stem side down for 2 hours.
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Remove them from the oven and let cool for 20 minutes
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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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