Roasted Artichokes with Lemon Caper Sauce

Roasted Artichokes with Lemon Caper Sauce

Driving down Highway 1 from San Francisco to Big Sur is an experience that should be checked off the bucket list during one’s lifetime. Stunning ocean views with infinite blue water, an occasional whale, big waves, wind surfers, seaside villages, and lots of hiking are just some of the highlights of the drive.

I bet you can’t guess what my favorite part of the drive was…? Artichokes! Yeah, and LOTS of them. Castroville — between SF and Monterey — is considered The Artichoke Center of The World, with 80% of the U.S. artichoke crop being grown in Monterey county. The roadside produce stands are overflowing with them, so I bought a dozen 🙂

Hence, I’ve been eating artichokes all week and, after I gobble up the last one for dinner tonight, I could possibly need a break. Never thought I would say that.

Fortunately for YOU, Claudine and I have perfected the cooking method and figured out the best dipping sauce that is not mayonnaise. Roasting whole artichokes with some simple flavoring agents make this recipe foolproof and allows you to enjoy the ‘choke in all it’s glory. Though it takes a while to roast, it’s only a few minutes of prep time, and waiting for these babies to cook is a great time to do the rest of your meal prep for the week!.

Hope you enjoy,
~Haley

Whole Roasted Artichokes with Lemon Caper Sauce

Ingredients for the artichokes
Serves 2
2 large globe artichokes
4-6 garlic cloves, cut in half
Juice of half a lemon
2 tsp. extra virgin olive oil
2 tsp. vegetable or chicken broth
Salt & pepper

Directions:
1) Preheat oven to 400 F. Tear off two large pieces of aluminum foil and place on a baking sheet.
2) Using a sharp chef’s knife or a serrated bread knife, cut off the top third of the artichokes. Cut off the stem right at the base.
3) Place each artichoke, stem side down, on a piece of aluminum foil and fold up the sides so it holds it upright. Tuck the garlic cloves amidst the leaves then drizzle the lemon juice, olive oil, and broth in the middle.

roasted artichokes

4) Wrap tightly with aluminum foil so it’s sealed well and roast for an hour and 15 minutes up to an hour and half. If the artichoke is smaller, you’ll want to start checking closer to 45 minutes.
5) Unwrap and let the artichoke sit for a few minutes until they’re cool enough to handle.

roasted artichokes2

Ingredients for the Lemon Caper Sauce
2 Tbs. capers
1 Tbs. grainy Dijon mustard
1 Tbs. honey
1 Tbs. brown rice vinegar
1 Tbs. fresh lemon juice
1 clove of garlic
2 Tbs. minced shallot
1/4 cup extra virgin olive oil

Directions: 
Combine all of the ingredients in a blender or small Cuisinart and blend for about 20 seconds. Leave some chunks so it’s not fully blended. Leftovers will last in the fridge for up to two weeks.

Amaranth Porridge with Banana and Almond Butter
Beauty And The Beet, hummus that is

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