Fail Proof Artichokes
SPONSORED in partnership with Ocean Mist Farms
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If you follow a vegan diet, just substitute the butter for a tablespoon of olive oil.
Ocean Mist Farms
1 lemon, divided, cut 4 slices and keep remaining half for rubbing on cut
4 slices onion
1 garlic clove, thinly sliced
4 pats of butter, about 1 tablespoon total
1/2 cup dry white wine
salt and pepper, to taste
red pepper flakes, to taste
chop house seasoning, to taste
olive oil, as needed
and let dry slightly. With a serrated knife, cut stem from bottom of
creating a flat surface and reserve stem, then cut about 1/2 inch from the top of the
so you also have a flat surface on the top. Rub where you cut with the lemon half to keep from browning. Peel stems with vegetable peeler and cut in half. Rub all over with lemon and set aside.
Preheat the oven to 425˚ F. Take two large rectangles of tin foil and cross them on a cutting board. Drizzle with a little olive oil and place one onion slice on top. Layer with one lemon slice, some garlic and a pat of butter. Season well. Add
then drizzle with a bit of the wine and olive oil and season again. Top
with another onion slice, lemon slice, some sliced garlic, a pat of butter and cross the reserved
stem on top. Drizzle again with wine and olive oil and bring the sides of the tin foil together creating a packet. Repeat this process with the other
packets to a baking dish and bake for about 1 hour, or until leaves can be easily removed from the
. Let cool slightly, then add
to a plate and serve the reserved drippings in a ramekin as a dipping sauce.
Notes: If your artichokes are very large, you may have to cook them a little longer. Check them after an hour, then at 10 minutes intervals until you can easily remove the leaves.
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