Roasted Artichoke

Adapted from pinchmysalt.com, originally from about.com.

Ingredients

• 2 whole artichokes
• 1 lemon, halved
• 2-6 garlic cloves, depending on preference
• 2 Tbsp. olive oil
• 1 tsp. salt

Preparation

Preheat oven to 425 degrees Fahrenheit.

Tear off a sheet of heavy duty aluminum foil as a work surface.

On a cutting board, use a serrated knife to cut off the stem of the artichoke, right where it meets the base, and also cut off the top inch of the artichoke. Transfer to the foil.

Drizzle some of the lemon juice from half the lemon over both the top and bottom of the artichoke to prevent browning. Set the artichoke down so it rests on its base.

Using your fingers, manipulate the petals of the artichoke outward to spread the layers open a bit. Place a knife pointed straight down into the center of the artichoke and twist to create some space. Press at least one garlic cloves, or as many as you would like, into the spaces you have created.

Sprinkle a bit of salt and drizzle the tablespoon of olive oil over then top, then squeeze any remaining lemon juice over it to wash everything down toward the center.

Gather up the corners of the foil to completely seal the artichoke inside. Tear off a second sheet of foil and double-wrap to make sure it is tightly sealed.

Repeat the process with the remaining artichoke. (And double this recipe as needed to make more.)

Roast for about 1 hour and 20 minutes. Let rest for 20 minutes or so to cool before unwrapping and serving.

To eat, pull the petals off one at a time and place the fleshy part between your teeth to scrape off the "meat" into your mouth. The leaves themselves are not edible. Pair with an aioli dip, if desired.