I always loved steamed or roasted artichokes at restaurants, but was intimidated by the thought of actually making them at home. I’m so glad that the Squeeze (week-long detox led by Food Trainers) motivated me to give it a shot. I got some inspo from Lily Diamond of Kale & Caramel and they turned out perfectly, if I do say so myself 😉 I promise, it’s not as scary as you may think! Whether you’re a newbie or an old pro, I hope you’ll give my version a try and let me know what you think. Also, don’t forget to tag me in all of your foodie creations at @livlight_ and #livlight.
- 2 large globe artichokes, halved
- 1 large lemon, halved
- 2 large lemons, cut in thin rounds
- large bowl of cold water with halved lemon
- 2 garlic cloves, finely minced
- 1 tbsp olive oil
- ½ tsp sea salt
- 2 tbsp crushed pistachios
- 2 tbsp Italian parsley, chopped
Preheat oven to 375 degrees. Using a kitchen scissors, trim sharp points off tops of artichoke leaves. Once trimmed, place cut tips-down on cutting board (holding stem) and cut in half vertically. Immediately place all four halves in lemon water to prevent browning (there will still be some, which is okay). Working one at a time, remove inner purple leaves and scoop out choke (the furry part). Line a large porcelain or glass baking dish with sliced lemons. Using your hands rub a small amount of olive oil, lemon and sea salt on each lemon slice. Place artichokes face down on lemons, arranging the four halves in a single layer. Spray or drizzle with a little more olive oil and cover with silver foil. Bake for 50 minutes, remove foil, and bake for another five minutes. Let them cool enough to flip over and sprinkle with extra lemon, pistachios and parsley or toppings of your choice. Some other great toppings are feta cheese, nutritional yeast, pine nuts, or any herbs you like.