Here’s the thing about artichokes. They require a lot of work and create just as much of a mess. You need to trim away the prickly thorns, scoop out the throat-clogging choke, and pare what’s left leaving a trail of carnage and petals. But, there is something primitively satisfying about using your teeth to scrape butter drenched leaf-flesh from those petals.
Barbaric? Yes. Worth it? Totally.
There are many ways to cook this thorny thistle, but my favorite is roasting them slathered in butter until the petals are nutty and golden brown.
If you want to take it one step further, which I thoroughly advise, stuff them with crunchy breadcrumbs for a next level take on the Italian classic.
That sound good? Well, here’s how you do it.
What worked: Roasting whole artichokes is an easy and impressive change from their steamed counterparts.
What didn’t: Overall, I was happy with how these came out and would definitely make them again.
Know this: Really drench these babies in butter and make sure to get it in between the leaves. Butter drenching = money.
Get The Goods & Gear
Oven Roasted Artichokes
- 2 artichokes
- 3 tablespoons extra-virgin olive oil
- 1/2 cup panko breadcrumbs
- 1 clove finely chopped garlic
- 1 tbsp finely chopped walnuts
- zest of a lemon
- Parmigiano-Reggiano cheese
- 3 tbsp butter
- 2 tsp fresh lemon juice
- 1 tablespoon flat-leaf parsley
- 2 teaspoons fresh mint
- Kosher salt and freshly cracked black pepper
Preheat the oven to 375°F.
Heat the oil in a large skillet over medium-high heat. Toast the breadcrumbs, nuts, and garlic frequently stirring until golden brown, about 5 minutes. Remove from heat and stir in the lemon zest. Season with a pinch of kosher salt and pepper.
Melt the butter in a saucepan, remove from heat and stir in the lemon juice. Set aside while you prepare the artichokes.
Start by cutting the stem to about 1-inch and trim away any leaves from its base. Next, you need to cut off the top third of the artichoke.Then, using kitchen scissors, snip the tips off the leaves. Slice the artichoke in half vertically and scoop out the fuzzy choke from the center. Drizzle the artichokes recklessly with the lemon butter.
Roast the artichokes face down in a large skillet or sheet pan for 35 minutes, until they can be easily pierced with a knife. Remove from the oven, flip over and stuff with the breadcrumb mixture. Grate the Parmigiano-Reggiano cheese over the top and return to the oven until golden brown, about 5 more minutes.
Serve hot from the oven sprinkled of parsley and mint.