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If I think back to all the meals I had when I was a kid, artichokes definitely stand out as a favorite. We didn’t have them very often, but every so often we’d get to have the special vegetable that you got to eat with your hands. Well, when I saw these artichokes recently, it got me thinking: is there a way to make cooking artichokes easier? And the answer is yes! Roasting them is a lot less work than the old school method of boiling, draining, and making sauces. These Whole30 Roasted Artichokes have been infused with tons of flavor from garlic, and are topped with an herb combination that freshens the whole thing up for a more adult palate!
Artichokes don’t have to be a lot of work!
Ingredients and Substitutions
Artichokes
Artichokes are the flowering body of a thistle plant. Well, to be more specific, it’s the bud of the artichoke plant; if the flower fully matured, it would be too woody to be edible. Artichokes have a mild, nutty, vegetal flavor that’s well worth the effort it takes to prepare them.
If you’ve never had artichokes before, there are some things you should know. First, you can’t eat the whole thing. In the center of the artichoke is a fuzzy part called the “choke.” This fuzzy bit is completely inedible and must be removed before the artichokes are roasted. Second, the only edible parts of the outer leaves is the small, tender portion at the base of the petals. Use your teeth to scrape this part off the artichoke and compost the rest. As you get closer and closer to the center of the artichoke, known as the “heart,” you’ll be able to get more meat off the petals. The heart is entirely edible.
Fresh Mint and Oregano
The flavors in these Whole30 roasted artichokes are inspired by the Roman dish carciofi alla Romana, which is a traditional Roman braised artichoke dish that’s served every spring. Typically, however, the Romans use a type of calamint, which doesn’t have quite the same flavor as mint varieties commonly available here.
You might get lucky and find calamint at your local farmers market, but don’t stress out about it if you can’t find it. We can approximate its flavor by mixing together mint and oregano. Mint brings a cooling flavor and oregano brings out a pungent and woody flavor. You don’t need a lot of these herbs to pack in the flavor for these roasted artichokes.
Tips and Tricks
Preparing the artichokes is easy when you have the right tools to do it. Scraping out the choke is the most important part of the preparation process. This will be easier with a melon baller than with a spoon. Melon ballers have a sharper edge that can cut into the choke and scoop it out; normal spoons, on the other hand, can’t really get in there and scrape it out. Melon ballers are really one of the most versatile tools you can have for preparing vegetables.
Serving Suggestions
These Whole30 roasted artichokes are a perfect appetizer for any meal. For a complete menu, I suggest pairing them with these pan roasted lamb chops from Food & Wine and a simple salad, such as my Grilled Romaine Caesar Salad. Lamb is an excellent match for the nutty, meaty flavor of the artichokes, but if you don’t like lamb, feel free to substitute with another cut of red meat.
What about the leftovers?
Leftover roasted artichokes can be kept for up to three days in an airtight container in the refrigerator. I don’t particularly recommend freezing them, as the texture becomes mealy once they are thawed again. But I suspect you won’t have a problem with leftovers. I certainly haven’t.
Whole30 Roasted Artichokes
These Whole30 Roasted Artichokes have been infused with tons of flavor from garlic, and are topped with an herb combination that freshens the whole thing up!
Ingredients
- 1 lemon
- 4 globe artichokes
- ¼ cup avocado oil
- 3 cloves garlic, minced
- ½ tsp kosher salt
- 1 tbsp mint, chopped finely
- 1 tbsp fresh oregano, chopped finely
Instructions
- Preheat oven to 400°F.
- Add 2 quarts of water to a large prep bowl. Cut the lemon in half and squeeze the juice into the water (don't worry about the seeds). Add the lemon halves to the water as well. This acidulated water will keep the artichokes from oxidizing while they are being prepped.
- Cut 1 to 1½ inches off the top of each artichoke, then use a vegetable peeler to remove the thick, woody covering off the stem. Cut each artichoke in half and use a melon baller or spoon to scoop out the hairy choke. Discard the choke and add the cut artichoke halves to the acidulated water.
- In a small bowl, mix together the avocado oil, garlic, and salt.
- Remove the artichoke halves from the acidulated water one at a time. Brush them all over with the oil mixture, including between the petals. Place them cut side down on a sheet pan.
- Cover the sheet pan with foil, and roast in the oven for 20 to 25 minutes, or until tender.
- Remove the artichokes from the oven and take off the aluminum foil cover. Toss the roasted artichoke halves with the chopped mint and oregano.
- Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 231mgCarbohydrates: 21gFiber: 8gSugar: 4gProtein: 4g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
