Only a little while ago, I had my first fresh artichoke. I had eaten artichoke hearts before but I had never made the whole fresh thing. With all the spikes, it looked a bit intimidating and incredibly stiff to me. Raw artichoke looked so inedible that I didn’t quite believe how immensely delicious it can be when prepared right.
And because I had no idea how to prepare them, I just never bought them. Then, I found recipe for Roasted Artichokes with Lemon & Garlic that looked amazing and I started to get curious. I made it a couple of times, and as a huge veggie lover, I was in heaven. I experimented with a few different recipes and the most delicious artichoke for me is simply baked in the oven. Although it looks hard to prepare them, it is incredibly easy. All you have to do is to wash the artichokes, cut off the bottom stems and about one third of the pointed top of the artichoke, season them and bake them in the oven. The preparation time will only take you a few minutes. It’s a bit time consuming to eat, but if you are a veggie lover you will absolutely love it.
When you remove all the petals and come to the center, you will find the fuzzy flower. Remove it carefully. Beneath the flower there is an artichoke heart, the most delicious part of the artichoke. When I ate my first artichoke, I didn’t know how it was supposed to be done, so I ate just the leaves and discarded the heart.
Another surprising thing is that after eating an artichoke, water seems to have a sweet taste – not sweet like sugar, but more like the taste of artificial sweetener. I didn’t know that and it scared me a bit because I thought that there was some sort of chemical in my water. Then I tried tea and the same aftertaste was there. Only then did I figure out that the artichoke I had eaten might have been the culprit and Mr. Google even says that it’s a common occurrence. So don’t freak out because nothing is wrong with your drink or taste buds – it’s just an artichoke playing tricks on your sense of taste.
- 4 artichokes
- Juice of 1 lemon
- 5 table spoons of olive oil
- 8 tablespoons of water
- 14 oz (about 400 grams) low fat Greek yogurt
- 3 garlic cloves
- Salt to taste
- Preheat the oven to 356 °F (180 °C).
- Slice off the tip of the artichoke (about one third of whole artichoke).
- Place artichoke on baking tin; on each artichoke, pour 2 tablespoons of water, a tablespoon of olive oil and ¼ of a juice of one lemon. Season with salt.
- Bake for about 45 minutes – 1 hour, depending on the size of the artichoke.
- For a dip, mix Greek yogurt with salt, a tablespoon of olive oil and crushed garlic. If you like, you can also add a bit of pepper.