Mediterranean Roasted Artichokes

 

3 large globe artichokes

3 tsp lemon juice

Salt and black pepper

Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)

6 garlic cloves, peeled

1 small shallot, thinly sliced

1 tbsp capers

Crumbled feta cheese to taste

 

For the Vinaigrette 

Same 6 garlic cloves roasted earlier with the artichoke (see above ingredients)

1/2 cup chopped fresh dill

1/4 cup fresh lemon  juice

1 tsp honey

Salt and Black Pepper

 

INSTRUCTIONS

Preheat the oven to 400 degrees F.

To clean artichokes, first, cut off the stem/stalk. Peel off the tough outer layers by hand. When you reach the softer layers, use a serrated knife to cut off about 3/4 inches from the top. Now, cut artichoke in half lengthwise. Then, using a spoon, remove the fuzzy choke on the inside.artichoke. One artichoke halved and cleaned and two whole artichokes next to it

As you clean the inside of each artichoke half, immediately add 1/2 tsp lemon juice to cover the surface to prevent the artichoke from discoloring.

On a large baking sheet, place each artichoke half in a piece of lightly-oiled foil paper that is large enough to fold around.

Season artichokes with salt and pepper, and nestle 1 garlic clove in the center of each artichoke half. Drizzle with quality olive oil 

Close the foil around artichokes.

Roast in the 400 degrees F heated-oven for 40 minutes.

 

Artichokes are the highest fiber veggie gram for gram, so they are the star student for this week’s WellFed Friday Recipe! If you have never had fresh, roasted or steamed artichokes you need to try these. You will not be disappointed!  Artichokes are a great source of inulin fiber which acts as a prebiotic food for all the healthy good bacteria that we want to feed in your gut! Happy GUT Happy YOU!

 

Have you ever cooked artichokes from scratch?