Artichokes with Toasted Garlic and Lemon
Lucky for us, the start of fall means a re-emergence of artichokes. These delicious spring vegetables burst into season again in the autumn before disappearing until the following year. As one of our family’s favorite things to eat, the artichoke is a staple of our refrigerator from the day they hit the market to the day they vanish. Our kids can each eat an entire one (and we like to buy the huge “globe” variety) so that means a lot of bulk in our fridge but it’s absolutely worth it.
On this particular evening, I grilled my artichoke halves on a frying pan with some olive oil, then served them with toasted garlic and lemon wedges. You could also sprinkle them with sea salt and freshly ground black pepper or dip them in a vegan aioli. My husband enjoys them with melted vegan butter mixed with lemon juice. There are lots of options to explore!
Here’s a great link on how to de-choke an artichoke. The only things I do differently from what you’ll read there, are that I keep the stems on, only slicing off about 1/4 inch (we like to eat the stems in our family) and I keep them as halves instead of quarters.
What you’ll need for this recipe:
- artichokes (1/2 to 1 per person)
- olive oil
- 3 cloves garlic, minced
- one lemon
Wash, trim, halve and de-choke your artichokes. Set them in a steaming basket over a pot of boiling water and steam until tender.
In the meantime, toss the minced garlic with some olive oil and place on your toaster oven baking sheet. Toast them on a medium setting until they’re golden and crispy. This only took one toasting cycle for me.
When the artichokes have been thoroughly steamed, place them face-down on a large skillet with some olive oil. Cook over medium-high heat until they’re sizzling and starting to brown. Flip them to char them slightly on the other side as well.
When you’re ready to serve, sprinkle the toasted garlic on top and line the plate with lemon wedges.