This roasted artichoke – as bold and bewitching as a Georgia O’Keeffe flower – proves style is as essential as substance. Crisp leaves of green and gold provide the perfect canvas for a brush of olive oil and coat of garlic to enhance the sweet, nutty flavor we all adore.
- 1 organic artichoke
- 2 cloves garlic, peeled and crushed
- Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
- Pink Himalayan or Celtic sea salt
Preheat oven to 425 degrees and line a baking sheet with parchment paper.
To prepare the artichoke, cut the stem to two inches and chop off the top of the vegetable. Using scissors, clip each leaf around the artichoke to remove the tips. Slice the artichoke in half and remove the interior purple leaves and white fibrous hairs. Set aside.
In a small bowl, combine the crushed garlic, a splash of olive oil, and a pinch of salt. Bathe each half in the marinade then flip the artichoke face down on the parchment paper.
Roast for approximately 40 minutes, or until tender.