Roman Style Globe Artichokes

Rome artichoke dish.jpg

Roman Style Globe Artichokes

Artichokes are one of the first vegetables to ripen in the Northwest garden. A globe artichoke is the huge bud of a thistle flower. Best picked before the bracts (petals) develop thorns. If purchasing them, choose large, firm, compact artichokes. Stuffing the cavity and sometimes the bracts are Roman’s style of cooking an artichoke. If they are baby artichokes, they can be stuffed and braised in a tightly covered pot with a shallow amount of dry white wine. Since baby artichokes rarely found at the market, this recipe uses large artichokes cut in half.

ONWARD:

This aromatic concoction highlighted by the Mediterranean combination of garlic, mint, lemon, wine, and olive oil steamed in a tightly sealed foil packet. Caution when opening the fully baked packet as the fragrant steam can burn. Baby artichokes are so tender that the entire artichoke can be eaten minus the fuzzy choke. In contrast, only the base of the large artichoke bracts used here is eaten by guests scraping them over the bottom of their teeth—the heart of the choke consumed in its entirety.

Preparation:

Slice off the top third of the bracts, cut in half, insert paring knife below the choke and remove the choke and inner bracts.

Slice off the top third of the bracts, cut in half, insert paring knife below the choke and remove the choke and inner bracts.

Choke and inner bracts removed.

Choke and inner bracts removed.

Preparing the stuffing in a foil packet.

Preparing the stuffing in a foil packet.

Can use either a green or purple artichoke, the cooked will look the same.

Can use either a green or purple artichoke, the cooked will look the same.

4 servings

INGREDIENTS:

2 large globe artichokes

Sea salt and fresh ground black pepper

1 small (or ½ large) lemon, cut in half

2 to 4 large garlic cloves, roughly chopped

¼ cup fresh mint leaves, roughly chopped

2 tablespoons dry white wine

Extra virgin olive oil

DIRECTIONS:

Preheat oven to 400°F.

Cut off the stem. Discard the small outer leaves from the bottom of the artichokes. Cut the artichokes in half. Slice off and discard the top third of the leaves. Insert a paring knife into the base of the choke and remove only the fuzzy choke and the few inner leaves attached.

Place the cleaned artichoke halves on a large sheet of foil upon a sheet pan cut side up. Salt and pepper the artichoke cavities. Squeeze the juice from the lemon onto the artichokes. Place the squeezed lemon in the center of the artichokes. Sprinkle the garlic and mint in the artichoke cavities. Sprinkle the wine over the top. Liberally drizzle the olive oil over the entire artichokes (at least one-fourth of a cup or more). Tightly fold the foil over the artichokes and seal completely. Place in the preheated oven and bake for forty-five minutes. Remove from the oven and serve hot or at room temperature, drizzled with the pooled juices from the bottom of the foil packet.

Before baking.

Before baking.

After baking.

After baking.

artichoke
side dishes appetizer
Italian
Yield: 4 servings
Author:
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Roman Style Globe Artichokes

Roman Style Globe Artichokes

This aromatic concoction highlighted by the Mediterranean combination of garlic, mint, lemon, wine, and olive oil steamed in a tightly sealed foil packet. Caution when opening the fully baked packet as the fragrant steam can burn. Baby artichokes are so tender that the entire artichoke can be eaten minus the fuzzy choke. In contrast, only the base of the large artichoke bracts used here is eaten by guests scraping them over the bottom of their teeth—the heart of the choke consumed in its entirety.
Prep time: 15 MCook time: 45 MTotal time: 60 M

Ingredients:

  • 2 large globe artichokes
  • Sea salt and fresh ground black pepper
  • 1 small (or ½ large) lemon, cut in half
  • 2 to 4 large garlic cloves, roughly chopped
  • ¼ cup fresh mint leaves, roughly chopped
  • 2 tablespoons dry white wine
  • Extra virgin olive oil

Instructions:

  1. Preheat oven to 400°F.
  2. Cut off the stem. Discard the small outer leaves from the bottom of the artichokes. Cut the artichokes in half. Slice off and discard the top third of the leaves. Insert a paring knife into the base of the choke and remove only the fuzzy choke and the few inner leaves attached.
  3. Place the cleaned artichoke halves on a large sheet of foil upon a sheet pan cut side up. Salt and pepper the artichoke cavities. Squeeze the juice from the lemon onto the artichokes. Place the squeezed lemon in the center of the artichokes. Sprinkle the garlic and mint in the artichoke cavities. Sprinkle the wine over the top. Liberally drizzle the olive oil over the entire artichokes (at least one-fourth of a cup or more). Tightly fold the foil over the artichokes and seal completely. Place in the preheated oven and bake for forty-five minutes. Remove from the oven and serve hot or at room temperature, drizzled with the pooled juices from the bottom of the foil packet.

Calories

169.37

Fat (grams)

13.31

Sat. Fat (grams)

1.94

Carbs (grams)

10.55

Fiber (grams)

4.30

Net carbs

6.25

Sugar (grams)

1.22

Protein (grams)

2.22

Sodium (milligrams)

183.33

Cholesterol (grams)

0.00
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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Linda HierholzerSIDES, STARTERS