Baked Artichoke

I could feel the smell of artichokes from the garage and I knew that my grandpa made us dinner, it was one of his signature winter dish. I grew up in a big house, three apartment (my grandparents, my ant and uncle and us) and a big community area. I have to admit it has always been a lot of fun to be all toghether, a mix of fighting and enjoying that made us the beautiful big family we are today. But back to food, the artichoke is an unbloomed flower, it has thorn – like a rose – and charming purple petals. The artichoke take two years to reach his maturity and it need to be harvest before it bloom, so this is way it’s the vegetable that take us from winter to the beginning of spring.

Baked ArtichokeBaked Artichoke

Baked Artichoke
  • 3 Artichoke
  • 2 Cloves of Garlic
  • 1 Lemon
  • ½ cup White Wine
  • Thyme
  • Salt
  • Pepper
  • Olive Oil
  1. Divide the artichoke in half, cut the edge of each leaf and clean real well the center.
  2. Place the artichoke in a big enough pot, add the juice of half lemon, the white wine and cover everything with water.
  3. Boil for 45 minutes.
  4. Drain the artichoke (do not trow away the water) and place them in a oven pan.
  5. Season the artichoke with sliced garlic, olive oil, salt, pepper and thyme.
  6. Place in a preheated over for 2 hours.
  7. Sprinkle with the saved water every 15/20 minutes.



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