Do you even choke bro?

I recently posted a picture of the roasted artichokes I was making and thought it would probably be nice to post the recipe if you would like to try it.

Ingredients: 2 whole artichokes I like the Ocean Mist brand if you can find it. It's a little taste of home that is. (you can also use the baby ones you will just have to adjust the cooking time) 6 cloves of garlic chopped, 1 lemon zested then cut in half, 1 1/2c chicken or vegetable stock, 1 c of white wine, 2 shallots minced, extra virgin olive oil for drizzling, salt and pepper to taste. For baking you can use a cookie sheet or a baking pan 8x8 should work. If you use a cookie sheet I line it with foil so I can raise the foil up around the artichokes to hold the liquid around it.

Preheat your over between 385-400 (I usually start it out at 385 and near the end crank it up to 400 to get a good browning on them)

Cut the artichokes in half and scrape out the choke with a spoon. Place them cut side up in the pan.

Then sprinkle each piece with with the chopped garlic, shallot and lemon zest. Bonus points if you can a little in between some of the leaves. Then drizzle them with olive oil and season with salt and pepper. If you are using the cookie sheet now would be the time to pull up the edges of the foil around them to make a higher edge that will hold the liquid.

Next pour the stock and wine around them and squeeze the juice from the lemon over the artichokes. Then place the lemon halves at opposite sides of the pan and place it in the oven on the center rack.

After about 20 minutes flip the artichokes over in the pan and cook for another 20-25 minutes. (the final time may vary depending on the size of them). Then crank the oven up and flip the artichokes back over to get a good browning on the cut side for about 5 minutes. Then pull them out and enjoy.

#roastedartichokes #artichokesaregoodforyou #tastyeats