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Roasted Artichokes with Copious Amounts of Garlic

January 9th, 2012 | 5 comments | Food Porn, Recipes

It’s amazing to me how much food I take pictures of. Some of it is stuff I make, some of it is stuff from restaurants, but what surprises me even more, is how much I don’t take pictures of because I’m too busy stuffing my face with deliciousness.

So, in an effort to actually follow through on the whole “writing about food more often” thing, I have made an effort to take pictures of the process. Sometimes I skip steps. Sometimes I only get pics of the finished product. Sometimes, well, it just doesn’t make it, and in that case, I probably won’t share it.

I’m just getting started, so be easy on me. I’m taking pics with my iPhone, I don’t know much about lighting, and sometimes some of this may look like a disaster. But, let’s party.

First up: roasted artichokes with a copious amount of garlic. The original recipe called for one clove in each artichoke. I did three. And I could have done more, because the garlic is so delightful once it’s all roasted up and silky and, yes. THAT.

Enjoy!

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Roasted Artichokes with Copious Amounts of Garlic

Rating: 41

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Serving Size: 4

Ingredients

  • 4 artichokes (the ones i used here were considered "small" )
  • 12 cloves garlic (I did three or four cloves for each artichoke. the original recipe calls for one but she said she'd kick it up on the next one.)
  • 4 tablespoons olive oil
  • 2 lemons

Instructions

  1. Preheat oven to 425 degrees.
  2. Wash the artichokes. Cut off the top 1/3 of the artichoke as well as the stem, if applicable.
  3. Insert garlic cloves, peeled, in the center of the artichoke.
  4. Tear off a fairly large sheet of aluminum foil, add a bit of olive oil, and set artichoke on oil, stem-side down.
  5. Squeeze juice of half of a lemon over the top, then drizzle with olive oil.
  6. Season with salt and pepper.
  7. Wrap the artichoke up tight, using another sheet of aluminum if necessary.
  8. Place in shallow baking pan (or on a cookie sheet, even), and roast for an hour and 15 minutes. For smaller artichokes, an hour works.
  9. Allow the artichokes to cool until you can handle them with your hands, peel, eat, enjoy!
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  • Butch Connelly

    does copious = shit ton?

  • http://sydneyowen.com Sydney Owen

    Yes, yes it does. Metric ass ton, as well. 

  • http://twitter.com/patrickchaupham Patrick Chaupham

    Prep = 10mins. Cook = 1:15. Space time continuous vortex = 5mins. #imasianandgoodatmaths. :)

  • http://twitter.com/patrickchaupham Patrick Chaupham

    test comment (sydney, feel free to delete, using this box to show someone something …)

  • Butch Connelly

    that’s a good one also.