For gourmets, spring is a real treat! After the meager winter selection of food, real madness begins in the positive sense of the word. Numerous types of vegetables are growing in the markets, and vegetables are especially tasty and full of nutrients that we really need after winter. For some species, the season is short and related to this part of the year, and this includes artichokes!
Among the prominent Dalmatian recipes are certainly broad beans and artichokes, but they can be prepared in other ways as well. Let’s say, I can bake! Baked aritochokes are something special, crispy and juicy, and well seasoned with olive oil, very delicious. Their taste becomes slightly different by baking than by cooking, so if boiled ones are not your thing, give them a chance this way. Here, we’re sure you won’t regret it.
The recipe is very simple, and the point is that by baking in the oven and well seasoned with olive oil, the artichokes get a delicious, slightly crispy crust on the outside and on the edge, and they become creamy on the inside. Spices are very simple and indispensable in Mediterranean cuisine, namely garlic, olive oil and parsley. Given that artichokes oxidize easily, i.e. change color in the air, they are cleaned and immersed in water with the addition of lemon juice, so lemon is a must. In addition, it blends very well with the taste, so prepare lemon juice to drizzle over the roasted artichokes. If you have unsprayed, grate some zest into the spice paste.
Adjust the baking time to the size of the artichokes. They are baked when the fork goes through without resistance, and the edges have the desired crust. Homemade artichokes are usually a little smaller, so they will take about 20 minutes to bake. If you get bigger, round ones, bake them for 30-40 minutes.
Baked artichokes
Ingredients
6 – 8 artichokes (about 600 g)
5 tablespoons of olive oil
3 cloves of garlic
1 lemon
a few sprigs of parsley
salt, pepper
Preparation
Heat the oven to 200 ºC. If you have a fan option, use it.
Clean the artichokes in the usual way. Chop the garlic and parsley, then mix them with olive oil into a thick mixture. Cut the artichokes in half, rub them well with olive oil, then rub the mixture with garlic and parsley on the underside and between the leaves. Coat a baking tray with olive oil and arrange the artichokes with the inner side down.
Bake for 30 minutes, or depending on the size, until they get a nice crust and a fork goes through without resistance. Drizzle a little lemon juice over the roasted artichokes.
