Roasted artichokes will please the pickiest of crowds. On top of their delicious flavor, they boast one of the highest antioxidant counts of any food, which is crucial for helping our bodies prevent illness and chronic disease. They’re a delicious food to have any day, especially while you are cleansing.
Unfortunately, this prickly produce can be hard to figure out. If you’ve previously shied away from cooking artichokes, this simple recipe for roasted artichokes is a great place to start enjoying the bright flavors and benefits of this nutrient-dense veggie.
Roasted artichokes are rich in free radical-fighting antioxidants like vitamin C and quercetin. Vitamin C is a beauty-boosting antioxidant that can help produce more collagen in our skin, reducing the appearance of fine lines. Quercetin has been studied for its ability to improve cardiovascular health and reduce stress. Furthermore, the antioxidant blend of vitamin C and quercetin can serve as a natural antihistamine for those suffering from seasonal allergies.
The artichokes you choose for roasting should be bright green in color and the leaves should press tightly together rather than naturally falling apart or looking loose. While artichokes will have some natural marks, having excessive dark brown spots can indicate that the artichoke isn’t fresh. A good artichoke should also feel heavy for its size.
Artichokes are best stored in a dry plastic bag in the refrigerator, for up to a week if purchased fresh. Roasted artichokes are delicious, easy to prepare, and infuse a lot of flavor during the cooking process but you may also want to experiment with steaming, boiling, and grilling — there are so many methods to choose from!
Serves: 4
Prep time: 20 minutes
Cook time: 75 minutes
Ingredients:
Preheat the oven to 425°F.
Cut off the stem and tip of each artichoke.
Gently separate leaves so the artichoke splays open slightly, this will help the seasoning spread evenly.
Squeeze half of a lemon evenly over each artichoke (using a whole lemon between both artichokes). Drizzle 1-2 tablespoons of olive oil over each artichoke and season liberally with sea salt. Put garlic cloves in the center of the artichoke.
Set each artichoke on a piece of foil. Drizzle any liquid that dripped onto the plate back onto the artichokes. Wrap the artichoke tightly in the foil and set on a baking sheet.
Roast the artichokes for 75 minutes. Let them cool for 10 minutes, and when they are safe to handle, unwrap and enjoy immediately. You can serve the artichokes on their own, with melted ghee, or with the homemade garlic aioli recipe below.
Homemade Aioli (not Cleanse-friendly)
Add all ingredients except olive oil to a blender. Start the blender on low, and slowly bring to medium. Add the olive oil about a tablespoon at a time, while the ingredients continue to mix. After about a minute the ingredients will emulsify, forming a delicious aioli, perfect for dipping.
Recipe and photography by Kaitlyn Noble
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