July 6 2018 recipe by Pascale Naessens![Pascale Naessens]()
, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer, Side dish
, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer, Side dish Baked artichokes
Artichokes may not be in your usual weekly rotation, but after taming this spiky wonder with this basic recipe, it's going to become your new favorite vegetable. With a soft, melting interior and crunchy exterior leaves, they are a gorgeous accompaniment to any meal. Serve this quick and healthy treat as an appetizer or side dish.
USMetric
servingservings
Ingredients
- 10 10 small fresh artichoke, preferably youngsmall fresh artichokes, preferably young
- ¼ cup 60 ml olive oil (use half for cooking, the other half for baking)
- salt and pepper, to taste
- 1 tsp 1 tsp sea salt
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Making low carb simple
Instructions
- Preheat the oven to 350°F (180°C).
- Place the artichokes on a sturdy work surface. Take the artichoke stem in one hand and cut off the top half of the artichoke.
- If it’s there, scrape out the hairy choke at the center of the leaves with a small spoon.
- Turn the artichoke around and cut the stem off. Remove the hard leaves at the bottom until only soft leaves remain.
- Place the artichokes in a pot and add enough water to cover. Add a little olive oil and season with salt and pepper.
- Bring to a boil. Cook for 15 to 20 minutes, until a leaf can be easily pulled out.
- Drain the artichokes and place them upright in a baking dish.
- Drizzle with olive oil and season with salt and pepper.
- Bake for about 15 minutes until the bottoms of the artichokes are fork-tender, then serve.
Tip
The artichoke is a delicious, beautiful vegetable; it is actually a big flower bud of the thistle family. If you allow artichokes to grow, they will produce gorgeous flowers. The choke turns into pretty purple strings. Young artichokes usually don’t have a choke yet, which makes them easier to handle.
About the recipe
This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"
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