Roasted Artichoke Stuffed with Garlic and Sage recipe shared by Maren from Eating Works.
I would recommend using clarified butter or ghee since we are roasting these artichokes at high temperatures and olive oil has a low smoke point. You can also use safflower oil or coconut oil.
|2 hours, 30 mins
- 4 Large Artichokes, stems and top 1/3rd portion removed
- 4 Cloves Garlic, peeled
- 1 Lemon, cut in half
- Dried or fresh Sage leaves (optional)
- 1 T Coconut Oil
- Preheat 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.
- Next, press the garlic clove into the center the artichoke, season with salt and pepper. Place sage on the top and wrap in tinfoil.
- Place the artichokes in the oven, stem side down for two hours.
- Remove them from the oven and let cool for 20 minutes.
- 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.
Recipe Rating: 4 / 5
*If you want a faster cook time use baby artichokes instead, they only need 1 hour to roast. The small artichokes are also nice because they don’t have a “choke” which makes them easier for kids to eat. When you get to this part scrape it out with a spoon before eating the heart of the artichoke aka the best part.
*Artichoke Heart -This is the meatiest and largest edible part of the plant connected to the stem.
*Choke – the fuzzy prickly part of the artichoke located beneath the leaves at the core and it is inedible