Author Notes: Roasted artichokes stuffed with garlic and sage only take five minutes to prep. These artichokes are also grain free. For a bonus sauce mash the garlic and sage with some lemon EVOO and a dash of butter! —Maren Epstein
Serves: 4
Ingredients
Roasted Artichoke
-
4
Artichokes, stems and top 1/3rd portion removed
-
4
Cloves of Garlic, peeled
-
1
Lemon, halved
-
1
tablespoon Coconut or Olive Oil
-
Salt and Pepper
Lemon Butter Dipping Sauce
-
2
tablespoons Butter
-
1/2
Lemon, juiced
-
2
tablespoons Olive Oil
-
4
Cloves of Garlic from the cooked Artichoke
-
Salt and Pepper to taste
Directions
- reheat oven to 400 degrees. Slice off the stem and top 1/3rd of the artichoke. Immediately rub the choke all over with lemon and oil.
- Next, press the garlic clove into the center the artichoke, season with salt and pepper. Place sage on the top and wrap in tinfoil.
- Place the artichokes in the oven, stem side down for 2 hours.
- Remove them from the oven and let cool for 20 minutes
- For the dipping sauce (optional): Remove the garlic clove from the artichoke, combine with sage, left over lemon juice, olive oil or unsalted organic butter.
1 of 2
Photo by Maren Epstein
2 of 2
Photo by Maren Epstein