Baked Artichoke
My husband and I were first introduced to it about 2 years ago at a barbecue of, now ex-, co-worker Mike.
I think it’s ok but my husband on the other hand absolutely loves it.
So I’ve taught myself to make it roughly based on how Mike made it and it turns out great.
Ingredients
- 1 artichoke
- 7 tablespoons of butterspread (which I use), oil, margarine or butter.
- Optional : spices or cheese
Equipment
- a 8×8 inch glass oven dish
- oven mitts
- measuring spoons
- aluminium foil
Baking the artichoke.
Total preparation time : 1.5 hours.
1) Preheat the oven to 350F
2) Wash the artichoke and cut off the points if it has them since these can be really sharp.
3) Cut the stern of the artichoke and put the artichoke in a upright position together with the stern in the oven dish.
4) Butter both up with 3 tablespoons of butterspread (or whatever you like to use).
The artichoke I’m using is a bit to closed so I’ve jammed some of the butterspread between the petals too. It’s normally a lot easier to put butter everywhere.
You can also add some spices now for extra flavor.
5) Cover the artichoke and dish with the foil.
6) Put it in the oven for about 1 hour and 15 minutes.
Make sure to butter it up again with 2 tablespoons of butterspread (or whatever you’re using) after the first 25 minutes it’s been in the oven and again 25 minutes later.
In the last 30 minutes you can add some cheese.
7) Take it out of the oven once it’s done, the artichoke should be browned and the petals should be softened up, let it cool down for 5-10 minutes and enjoy your artichoke!
Note : the heart is the best part of it and the center of the stern is part of it so don’t throw it away.
On the barbecue.
I’ve never made it on the barbecue myself but this is what Mike did.
1) He washed it and cut off the points and the stern.
2) He then added butter and some spices to it and wrapped it in foil.
3) Then he put it upright on the barbecue and checked it every 20 minutes or so to see if it needed more butter.
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