Garlic & Parmesan Baked Artichokes
2016-04-25 17:30:31
Serves 4
Ingredients
- 4 artichokes
- 1 lemon, cut in half
- 4 teaspoons olive oil
- Kosher salt
- Freshly ground pepper
- 4 cloves minced garlic, if small
- 1/4 cup marjoram, chopped
- 3/4 cup freshly grated parmesan cheese
- Dipping Sauce recipe below
Instructions
- Remove the stem of the artichoke. Cut about one inch off the top of the artichoke. As you cut each of the tops off, immediately take one half of the lemon and rub lemon juice over the cut portion of the artichoke to prevent it from browning. Remove the lowest layer of small leaves at the base and use a pair of kitchen scissors to snip off the thorns on the tip of the rest of the artichoke petals.
- Drizzle each artichoke with a teaspoon of olive oil and season with salt and pepper. Spread open the petals and rub minced garlic all over. Add the marjoram and Parmesan; make sure to get it in between the petals.
- Wrap the artichoke in aluminum foil. Bake at 425° for 1 hour 20 minutes or until you can pull a lower petal off the choke and it is tender at the base.
Dipping Sauce
- Mix 3/4 cup mayonnaise, juice of 1/2 lemon, about 1 tablespoon, 1 teaspoon summer savory and a dash red pepper together in a bowl. Refrigerate while the artichokes are cooking and serve with the baked artichokes.
Notes
- I cook mine wrapped in heavy duty foil on a gas barbecue. Set it up for indirect heat cooking by placing the artichokes over burners that are off while the other burners are on high to create an oven type environment. Depending on the size of your grill, you can place the artichokes in the middle with the outside burners on or to one side with the other side burner/s on.
Adapted from Buzzfeed
Adapted from Buzzfeed
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