Hot, Warm Or Chilled

Artichokes are naturally delicious and their prep is incredibly simple. The best artichokes come to us in the spring and fall although if you can find them at your local grocer grab them. This nutritious "thistle" is is often prepared by steaming on the stovetop. We've been inspired to roast them with lemon and serve with aioli or mayo, or our Garlic and Butter olive oil. You can serve them hot, warm or chilled.

4 whole large artichokes
2 lemons, halved
5 tbsp robust extra virgin olive oil
4 garlic cloves, peeled and left whole
1 tsp Kosher salt
Optional: Garlic and Butter olive oil for dipping and drizzling, or with aioli or mayo.

Preheat the oven to 425 F. Tear off 4 large square pieces of heavy-duty foil. Cut off the stem of the artichoke at its base, then cut off about 1 inch from the top. Rub each one with a cut lemon to keep them from discolouring. Drizzle a small amount of olive oil on each piece of foil, placing the artichokes, stem-side down. Place a clove of garlic into the centre of each one, about an inch down. Sprinkle a pinch of salt and a remaining olive oil over the top of each one, then squeeze the remaining lemon over the tops allowing the juice to encourage the salt and oil to run down the leaves. Bring the corners of the foil up and tightly seal each artichoke. Place foil-wrapped artichokes in a roasting pan and bake for 1-1/2 hours. Remove from oven a rest for 20 minutes before unwrapping. Serve hot, or allow to cool or chill before serving. 

Inspired by The Spruce Eats