Know Your Produce: All About Artichokes
Artichokes are the official California state vegetable, and they're also delicious nutritional powerhouses.
Artichokes may look intimidating, but they are actually easy to work with and fun to eat. California artichokes are available throughout the year, but their peak season is March through May and again in October.
Ingredients
SERVINGS: 2-4 Serving(s)
- 2 Artichokes
- 2 lemons
- 8 cloves of garlic
- 6 tablespoons Extra Virgin Olive Oil
- 1/2 cup Parmesan cheese
- Salt & Pepper
Instructions
Preheat oven to 400 degrees.
Peel the woody outter skin of the stem and slice about one inch off of the top of the choke. Cut the sharp tips of the leaves with kitchen scissors. Wash and dry artichoke with a clean paper towel.
Fill a medium-sized pot of water and squeeze in the juice of one lemon. Bring water to a boil and add salt. Place artichokes in the water and boil for approximately 8 minutes with the lid on.
After boiling, let cool, then cut the artichokes in half lengthwise. Remove the fuzzy center fibers by scraping with a spoon.
Place artichokes on a baking sheet, drizzle with EVOO, sprinkle with salt and pepper (Italian seasoning or fresh herbs like thyme work well, too), add chopped garlic and squeeze the juice of the remaining lemon juice over the artichokes. Place in oven and bake for approximately 25- 30 minutes. Add parmesan cheese and bake for 8-10 minutes more.
Enjoy by peeling each leaf off and using your teeth to scrape off the “meat” at the end of each leaf.
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