Roasted Artichokes
Serves 4
Cook Time: 1 hour 15 minutes
INGREDIENTS
4 artichokes
2 tablespoons olive oil
garlic powder
salt
pepper
1 tablespoon dijon mustard
1/2 tablespoon lemon juice
STEPS
- In a large pot (big enough to hold all 4 four artichokes), fill halfway with water and bring to a boil over high heat.
- In the meantime, rinse the artichokes, slice off the stems so the base of the artichokes become flat. Slice off the top inch of each artichoke as well. Place the artichokes base side down in the boiling water. If the water stops boiling when artichokes are added, keep the heat on high until the water starts to boil again. Then lower it to a simmer to prevent overflow. Use a smaller pot lid to weigh down the artichokes in order to keep them submerged in the water. Let cook for 1 hour or until the base can be easily pierced with a knife.
- Turn on the oven and set to broil at 250oC.
- Once ready, drain the water. Cut artichokes in half and place all 8 halves on a baking sheet, with the inside facing up.
- Drizzle 1 tablespoon of olive oil onto the artichokes and sprinkle with garlic powder, salt and pepper (enough to evenly coat the artichokes, the actual amount is a personal preference). Place in the oven and let broil for 10-15 minutes or until the artichokes are perfectly roasted and golden.
- In the meantime, prepare the sauce by mixing the remaining 1 tbsp of olive oil with dijon mustard, lemon juice, and a pinch of salt and pepper. Stir with a spoon until fully combined. Feel free to add more olive oil if you prefer the sauce to be less thick.
- To serve, either drizzle the sauce over the roasted artichokes or serve the sauce in a separate bowl for dipping.